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Italian Sausage |
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Print this Recipe 1 1/2 pounds ground pork medium 1 onion medium, minced 1 garlic small, minced 1 teaspoon salt 1/2 teaspoon summer savory dried, crushed 1 to 2 teaspoons dried red peppers crushed or to taste 1 teaspoon basil dried, crushed 1/2 teaspoon black pepper freshly ground 1/2 teaspoon fennel dried seed 1/4 teaspoon paprika 1/8 teaspoon thyme ground Combine all ingredients. Crush fennel if desired. Sauté a spoonful, taste, and correct the seasonings. Form into patties, links, or 1 large roll. Refrigerate, covered, 24 hours to blend flavors. Keeps well 3 to 4 days in the refrigerator or up to 1 month in the freezer. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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