Italian Sausage
Recipe type: entrees
  • 2 pounds ground pork (70/30 lean to fat ratio)
  • 1 tablespoon salt
  • 2 tablespoons ground fennel seeds
  • 1 tablespoon sweet paprika
  • 1 tablespoon finely minced fresh garlic
  • 1 tablespoon black pepper
  • 2 tablespoons red wine vinegar
  1. Mix all the ingredients together and you have Italian sausage!
  2. You can refrigerate it, covered, up to 3 days.
  3. It seems to get better with a little aging, at least overnight.
  4. The red wine vinegar in this recipe gives the sausage a bit more moisture along with an interesting taste kick.
Recipe by Pizza Today at