Clean recipe · recipetineats.com
Homemade Italian Sausage Meat
This is a recipe for homemade Italian Sausage Meat. Use it in place of the “bulk Italian sausage” called for in American recipes, or anywhere a recipe calls for sausage meat, rather than squeezing meat out of sausage casings! I like that you can really taste the herbs and spices, and there's the option to use lean meat (though - the fatter your pork, the juicer, tastier and softer :) ).If you're missing one or two herbs, it's totally fine, there's enough other flavourings to still make a tasty sausage mixture. Though if you omit fennel, you will lose the Italian touch. :)Flavour note: Italian Sausage Meat is boldly spiced, it has much more herb and spice flavour than plain pork breakfast sausages. So if that's what you're after, this is not the recipe to use!Makes 500g / 1 lb
Original recipe: recipetineats.com
- Yield:
- 4 servings
- Prep:
- 5 min
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Ingredients
- 500 g/ 1 lb pork mince (ground pork) ( - preferably 20 - 25% fat, otherwise just standard pork mince usually ~17% fat (Note 1))
- 1 tbsp dry red wine (, anything not too woody or sweet, optional (Note 2))
- 2 tbsp finely chopped parsley (, or 2 tsp dried parsley)
- 2 tsp paprika (. regular/sweet (or smoked, for smoky flavour))
- 1 tsp cooking salt / kosher salt ((half for table salt, +50% for flakes))
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder ((substituted 1 large garlic clove finely grated))
- 2 tsp fennel seeds (, toasted and coarsely ground - sub 1 tsp fennel powder (Note 3))
- 1/2 tsp dried red chilli flakes / red pepper flakes (, optional (for bit of warm spiciness and little red bits!))
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
Instructions
- Mix everything together using your hands. If time permits, leave to marinate for 24 hours to let the flavours meld (I usually don't).
Uses and storage:
Use per any recipe calling for "Italian sausage meat" or "bulk Italian sausage". Just cook it up like regular mince, or make patties or meatballs. See in post for many ideas!- Keeps for however long the meat is good for, or freeze.