Saturday, December 29, 2012

Spicy Italian Sausage


2-3 T red wine vinegar
2-3 T olive oil
2 T toasted fennel seed, freshly ground
1 T oregano
3-5 cloves garlic, grated
1 t garlic powder
1-2 t salt
1-2 t red pepper flakes (cayenne), freshly ground
1 t sweet paprika
cracked black pepper to taste

1 lb ground pork*


* Pork shoulder is typically used, but I usually use a leaner pork loin and it still tastes great.


Toast fennel seed over med-high heat, stirring frequently, until lightly browned--about 5 min--then grind in a spice grinder. Bring vinegar just to a simmer in a small pan then remove from heat. Add everything but the pork, whisk to mix and steep for 15 to 30 minutes. Melt 2 or 3 ice cubes to cool it down, then add to pork (which you can grind yourself in a food processor) and mix by hand. You can cook it immediately but it gets better with time in the refrigerator. I usually keep it in the fridge for 2 or 3 days, then freeze what's leftover. Perfect for subs, pizza, meatballs, or in a meat sauce.


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