This recipe is for a seasoning mixture to create either a sweet or a hot Italian sausage that uses two pounds of ground pork. Simply eliminate the red pepper flakes to make the sweet sausage, or add even more red pepper (or even some cayenne pepper) than indicated if you want a very hot sausage.
Casings are not used so stuffing is eliminated. This sausage is what we used to call "loose sausage" many years ago. It is suitable to be used in making and frying patties or for breaking up and browning to add to sauces or to other recipes, like stuffing for chicken or turkey.
Making sausage is simple and fun, provided you have a good meat grinder and do all mixing with an electric mixer.
2 lbs. of ground pork (with 20 percent fat content)
1 teaspoon of black pepper
2 teaspoons of dried parsley
1 1/2 teaspoons of dried Italian seasoning (see the Food Nirvana Italian Seasoning recipe)
1 teaspoon of garlic powder (you can use 2 tablespoons of fresh minced garlic instead of the powder)
1/8 teaspoon of dried red pepper flakes (use more if desired)
3/4 teaspoon of crushed anise seed (or you can crush dried fennel seeds in a small food processor)
1/2 teaspoon of paprika
1 teaspoon of minced dried onions
2 teaspoons of salt
Add this mixture to 2 pounds of ground pork and mix well using an electric mixer.
Note that the ground pork should be 20 percent fat if you plan to make and fry sausage patties. Too little fat will result in a sausage pattie that will burn in the skillet and be dry rather than fry properly. Lower fat content is acceptable if you are not making sausage patties.
Use the sausage by forming patties or by breaking it up with a spatula in a skillet while browning it for use in a sauce or in some other recipe.