Sweet Italian Sausage
I haven't tried it out yet but I'll let you know! This recipe does not require you to stuff the meat into sausage casings. You can do so if you wish, but with so many recipes calling for loose Italian sausage, it's often not worth the effort.
I haven't tried it out yet but I'll let you know! This recipe does not require you to stuff the meat into sausage casings. You can do so if you wish, but with so many recipes calling for loose Italian sausage, it's often not worth the effort.
- Carbohydrate 15.7095966894693 g
- Cholesterol 152.32 mg
- Fat 138.261708751073 g
- Fiber 2.85630002560593 g
- Protein 13.9927025011883 g
- Saturated Fat 50.5527265001153 g
- Serving Size 1 1 Serving (253g)
- Sodium 1136.33588272047 mg
- Sugar 12.8532966638634 g
- Trans Fat 6.55636850014724 g
- Calories 1363 calories
Step-by-step
- Mix all the ingredients together...and you have Italian sausage!
- You can use this mix right away, but it will get better after about 12 hours in the fridge.
Ground fennel seed drives this spice blend forward, releasing volatile aromatic oils when it meets the fat in ground pork. Toasting whole fennel seeds in a dry skillet for sixty seconds before grinding them will sharpen their licorice notes significantly. Freshly minced garlic outperforms bottled paste here by dispersing cellular moisture evenly throughout the meat mass. Red wine vinegar provides the necessary acidity to cut through heavy proteins. Letting the mixed meat rest covered in the refrigerator for at least twelve hours allows the salt to dissolve muscle proteins partially, creating a cohesive texture without requiring casings. Apple cider vinegar can replace red wine vinegar at a one-to-one ratio if needed, though it imparts a fruitier finish. Brown sugar works as a direct substitute for white sugar, adding faint molasses undertones that darken the meat slightly during cooking. Brown the loose meat in a cast-iron skillet over medium-high heat, breaking it apart with a wooden spoon until internal temperatures reach 160 degrees Fahrenheit. Pair this rich pork with bitter greens like broccoli rabe or escarole sautéed in olive oil. The sharp, vegetal bitterness counters the high fat content effectively. Crusty Italian bread or soft polenta also functions well as a base to absorb the rendered juices. Keep uncooked sausage mixture in the refrigerator for up to forty-eight hours or freeze portions for three months.
