Homemade Italian Sausage Meat that can be shaped and used in numerous ways for a variety of dishes. The Italian Sausage meat is so good with that nice heat, fennel aroma, beautiful color and texture, no matter how they're shaped or cooked. This meat blend doesn't have to be stuffed into Sausages. It can be used for Meatballs of various sizes. Including those Pizzeria Style Sausage nuggets you get on Pizza to Italian Breakfast Sausages, Italian Kebabs or cooked up ground to include in Pasta dishes.
Servings: 1 lb
Equipment
- 1 Mixing Bowl
Ingredients
- 1 lb. Ground Pork
- 2 Tbl Italian Seasoned Bread Crumbs
- 1 Tbl Sweet Pimento Paste & Cold Water - each
- 1 tsp Smoked Paprika, Sea Salt, Red Wine Vinegar & Fennel Seeds - each
- 1/2 tsp Dried Minced Garlic
- 1/4 tsp Black Pepper, Chili Flakes & Baking Soda - each
Instructions
- Crush or Ground the Fennel Seeds. In a bowl combine all the ingredients except the Pork and mix well. Then add very cold ground Pork and mix to evenly distribute the seasoning throughout the meat.See the notes for Sweet, Mild or Hot Italian Sausages.
- Cover and refrigerate for at least 4 hours. Overnight is best.
- Portion and shape the Italian Sausage Meat any way you like or portion and freeze into Ziploc bags. Make Italian Sausages, Kebabs, Meatballs, Breakfast Sausages or cook it up ground to include with certain dishes. See the post for the different cook times depending on how you are using the Italian Sausage meat.