Homemade Italian Sausage

I will make this to make meatballs, some will be left unshaped to add to soups and pasta. I never make actual sausage. When at home I will make 3 or 4 pound batches. Some I form into balls the rest will be portioned into packages of useable size and frozen until I need it for something.

The picture is of sausage meatballs with pappardelle and grated parmigiana reggiano

Italian Sausage

1 lb Ground Pork

2 oz red wine

1 tsp salt

1/2 tsp black pepper

1 clove garlic

1/2 tsp paprika

1/2 tsp chili powder

crushed red chili flakes (optional)

1 1/2 tsp brown sugar

1 tsp fennel seed crushed in a mortar

1 tsp oregano

1 tsp thyme leaves

1/4 tsp rosemary

2 oz very finely chopped onion. (food processor to mush) or 1/2 tsp onion powder.

Place everything in a bowl until mixed well. Let set for at least an hour.

Shape to purpose.