This recipe produces a bulk sausage (that means no casings) from fresh ground pork. Make this simple sausage with your hands in a mixing bowl or use the paddle attachment on a stand mixer. You can form this into patties or small meatballs for a minestrone soup. Or cook and crumble for a pasta sauce or for pizza topping.
Combine the wine, garlic, fennel, salt,, oregano and allspice in a mixing bowl until the salt dissolves.
Add the ground pork and the quantity of red pepper flakes for mild or hot Italian sausage. Mix with your hands or in a stand mixer until it is very well mixed and sticky. Chill for at least 1 hour to let the flavors develop up to overnight.
To check the seasonings, pull off a tablespoon-sized portion and form it into a miniature patty. Heat a small skillet over medium heat and cook the patty, about 2 minutes per side. Let it cool slightly and taste. Add more salt, herbs or red pepper flakes to suit your taste.
To use, form into miniature meatballs, patties or cook in bulk as desired.
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