Italian Sausage https://www.allrecipes.com/recipe/216319/homemade-sweet-italian-sausage-mild-or-hot/ This is a very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot and it's very easy to use. There are also different options for type of meat to use, like ground chuck or ground turkey (do not use ground beef). If using ground turkey, you'll have to coat your skillet with a little olive or veggie oil before cooking as it has very little fat and will stick to skillet. Ingredients 1 pound ground pork 1 tablespoon red wine vinegar 1 teaspoon salt 1 teaspoon freshly cracked black pepper 1-1/4 teaspoons dried parsley 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried basil 3/4 teaspoon paprika 3/4 teaspoon crushed red pepper flakes, or to taste 1/4 teaspoon ground fennel seed 1/8 teaspoon brown sugar 1/8 teaspoon dried oregano 1/8 teaspoon dried thyme Step 1 Place the pork and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage. Step 2 Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking. …*************** https://www.foodnetwork.com/recipes/homemade-mild-italian-sausage-3644386 Ingredients 3 tablespoons dry red wine 3 pounds well-marbled pork butt, cut into 1/2-inch pieces 2 tablespoons minced garlic 1 tablespoon plus 1 1/2 teaspoons paprika 1 1/2 teaspoons toasted fennel seeds 1 tablespoon salt 1 tablespoon freshly cracked black pepper 1 teaspoon cayenne 1/2 teaspoon ground anise 2 tablespoons freshly chopped Italian parsley leaves Pork casings, optional Directions 1- Combine the pork butt, garlic, paprika, fennel seeds, salt, pepper, cayenne, anise, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours. 2- Pass the mixture through a meat grinder fitted with a medium die. (Alternately, transfer to a food processor in 2 batches and process until finely ground.) To test the seasoning, heat 1 teaspoon oil in a small skillet, and cook about 2 teaspoons of the mixture. Adjust seasonings, to taste. 3- Using the sausage attachment on a mixer, stuff the meat into the casings, if being used. Twist and tie off to make 4-inch sausages. Alternately, shape into patties. Cook sausage in usual manner, making sure the internal temperature of the sausage links reaches at least 150 degrees F. Uncooked sausage can be stored in the refrigerator up to 3 days or freeze and use within 3 months. …*************** https://iowagirleats.com/homemade-ground-italian-sausage/ Ingredients 1lb ground pork 2 Tablespoons extra virgin olive oil 1 Tablespoon red wine vinegar 2 teaspoons dried parsley 1 teaspoon sugar 1 teaspoon coarse ground fennel seed (see notes) 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/8 teaspoon ground nutmeg red chili pepper flakes if desired for spicy sausage Directions Add all ingredients except ground pork into a large bowl then whisk or stir with a fork to combine. Crumble ground pork on top then use hands to thoroughly combine, though do not over mix. For the best flavor, refrigerate sausage in an airtight container overnight before using. Notes Grind fennel seeds using a mortar and pestle or coffee grinder. You don't want a fine powder, rather, a coarse grind. …*************** https://www.daringgourmet.com/italian-sausage-recipe/ Ingredients 1 pound freshly ground well-marbled pork butt* OR pre-packaged ground pork* *can substitute ground chicken, turkey or meat of choice 1 tablespoon finely minced garlic 1 tablespoon finely chopped fresh parsley 1 tablespoon red wine 1 tablespoon sweet Hungarian paprika 2 1/2 teaspoons salt 1 1/2 teaspoons coarsely cracked black peppercorns (toast in a dry skillet for a minute or two until fragrant for maximum flavor) 1 teaspoon coarsely cracked fennel seeds (toast in a dry skillet for a minute or two until fragrant for maximum flavor) 1 teaspoon onion powder 1/2 teaspoon red pepper flakes (omit if you want a mild sausage) 1/4 teaspoon dried thyme 1/4 teaspoon dried rosemary 1/4 teaspoon dried oregano 1/4 teaspoon dried ground sage Instructions Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor. The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months. Makes 1 pound of ground sausage. …*************** https://www.thefedupfoodie.com/homemade-italian-sausage/ Ingredients 1 1/2 lbs ground pork 1 1/2 tsp freshly ground fennel seed 1/8 tsp ground red chili pepper flakes 1/2 tsp garlic powder 1/2 tsp onion powder 1/8 tsp ground black pepper 1/2 tsp sea salt Instructions Measure spices onto a small plate or bowl. Place ground pork in a medium size mixing bowl and add spices. Mix until spices are thoroughly incorporated. Once mixed divide meat into two portions and place into quart size freezer bags. Freeze or refrigerate until ready to use. Will keep uncooked in refrigerator for 2-3 days.