Wednesday, March 23, 2011

Italian Sausage

Among the many things I have given up in the food portion of my life, sausage was one of the toughest. I have been working on various recipes, and have more experiments planned. I find myself often trying to capture an elusive memory of the taste of a particular sausage that I haven't had in years, and cannot sample now, but this week I came up with the following recipe for Italian Sausage. I forgot to add the sugar, and the result was a flavorful sausage with a touch of heat. I am including the sugar on the list, since this was how I originally wrote the recipe (I will sample this again later). I try to use as many organic ingredients as possible, but I especially recommend it in the case of the meat, wine and balsamic vinegar.
1½ lbs ground pork
1½ tsp salt
1 Tbsp onion powder
1½ tsp garlic powder
1 tsp pepper
1½ Tbsp organic balsamic vinegar
1½ Tbsp organic red wine
1½ tsp paprika
1 tsp toasted and ground fennel seed
2¼ tsp oregano
2¼ tsp basil
1 tsp thyme
4 Tbsp freshly grated Parmesan cheese
¾ tsp crushed red pepper
1½ tsp raw sugar

Blend spices, wine and balsamic vinegar (and sugar if you are including it) and allow to mingle for a few moments.
Mix the spice blend into the ground meat thoroughly and refrigerate in a covered container.
Form into patties and either freeze for later use (thaw before cooking), or eat this with a day or so (keep in mind that when dealing with ground meat, safer is better). You can also brown loose, but I felt that the taste was more substantial in a patty.

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