I love this recipe and have been using it for about 6 years now. I found it somewhere on the internet years ago and still use it today (as a matter of fact I AM using it today). I don't put my sausage in a casing, I just either use it, or freeze it in foodsaver bags. It is a wonderful 'goto' recipe when you want to make your own turkey version, or if you just want don't have time to get to the store. I usually don't make as large a batch as the original states, so I included the downscaled version. I recommend using a morter and pestal to blend the oil with the fennel, anise and red pepper for the smaller recipe.
"An Italian friend of mine had an Italian restaurant and used this recipe for over 30 years. When he retired, he graciously consented to passing it on to me. I will share it with you. It is excellent as meatballs, in spaghetti sauce, hamburger patties, or on pizza. This Recipe was prized by him and revered by many. We are lucky to have gotten this Recipe."
Spicy Italian Sausage
20 pounds ground pork
1/8 cup salt
1/4 cup garlic salt
1 tablespoon ground black pepper
1/2 cup ground paprika
1 cup vegetable oil
1 tablespoon anise seed
1 tablespoon fennel seed
1/8 cup red pepper flakes
Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.
Smaller Batch
1-1/2 pounds ground pork or turkey
1/2 teaspoon salt
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
1-3/4 teaspoons ground paprika
1 tablespoon and 1/2 teaspoon vegetable oil
1/4 teaspoon anise seed
1/4 teaspoon fennel seed
1/2 teaspoon red pepper flakes
Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. With a morter and pestal, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Use or freeze.
"An Italian friend of mine had an Italian restaurant and used this recipe for over 30 years. When he retired, he graciously consented to passing it on to me. I will share it with you. It is excellent as meatballs, in spaghetti sauce, hamburger patties, or on pizza. This Recipe was prized by him and revered by many. We are lucky to have gotten this Recipe."
Spicy Italian Sausage
20 pounds ground pork
1/8 cup salt
1/4 cup garlic salt
1 tablespoon ground black pepper
1/2 cup ground paprika
1 cup vegetable oil
1 tablespoon anise seed
1 tablespoon fennel seed
1/8 cup red pepper flakes
Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.
Smaller Batch
1-1/2 pounds ground pork or turkey
1/2 teaspoon salt
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
1-3/4 teaspoons ground paprika
1 tablespoon and 1/2 teaspoon vegetable oil
1/4 teaspoon anise seed
1/4 teaspoon fennel seed
1/2 teaspoon red pepper flakes
Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. With a morter and pestal, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Use or freeze.
"Time you enjoy wasting is not wasted time."
Laura
Laura