This modified recipe comes originally from AllRecipes.com®. The seasoning is enough to add to three pounds of ground pork. I eliminated the red pepper flakes from the recipe provided, as that ingredient does not belong in a sweet sausage recipe! Conversely, the sugar does not belong in a hot sausage recipe.
Have fun making it and eating it.
3 pounds of ground pork (with 20 percent fat content)
3 tablespoons of red wine vinegar
1 tablespoon of salt
1 tablespoon of freshly cracked black pepper
1 1/4 tablespoons of dried parsley
1 tablespoon of garlic powder
1 tablespoon of onion powder
1 tablespoon of dried basil
2 teaspoons of paprika
3/4 teaspoon of ground fennel seed
1/4 teaspoon of brown sugar
1/8 teaspoon of dried oregano
1/8 teaspoon of dried thyme
Put the ground pork and the red wine vinegar into a mixing bowl.
Sprinkle the pork with the salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, fennel seed, brown sugar, oregano, and thyme.
Knead the mixture until the flecks of spice are evenly distributed through the sausage. Alternatively, you can use your electric mixer to do the mixing.
Divide the sausage into thirds, and form each piece into a log. Wrap each log in plastic wrap.
Place the wrapped sausage into a freezer bag before freezing, or store it in a refrigerator for at least 12 hours before cooking.