We made lasagna this past week but didn’t find any bulk Italian sausage at the store. So, I thought I’d take a shot at making it myself. I combined a recipe from Alton Brown with another one I found online at Sausage Mania, added a little extra flavoring, and voila! It turned out very well and this will now be the default Italian sausage choice in our house. I didn’t make it into links (hence the “bulk” descriptor) but I have to admit that the ease and tastiness of this recipe made me think about getting a meat grinder and sausage stuffer for the Kitchenaid. Anyway, hope you like it!
Gina’s Bulk Italian Sausage
INGREDIENTS
1 lb ground pork
3/4 tsp fennel seeds
1 tsp salt
3/4 tsp ground black pepper
1 tbsp chopped parsley (I used about 2 tsp dry)
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp granulated garlic or garlic powder
DIRECTIONS
1. Toast fennel seeds in skillet or pot over medium heat, stirring constantly. Let cool, then chop seeds coarsely on the cutting board (or grind in a grinder).
2. Combine pork, fennel seeds, and all remaining ingredients in bowl. Mix well.
3. Refrigerate for at least 2 hours to let flavors develop. Form into patties to cook (or brown and crumble, as I did for the lasagna). Yum!
Gina,
We made the pulled pork recipe – finally! It is AMAZING! Thank you so much for everything!
Thanks for the comment, Abby, and the awesome link! Great job on the pork. Looks like you’re a pro! Give our best to Joe and congrats again to both of you!