I use Italian sausage for all sorts of recipes. This recipe is great when you want to control your ingredients, or if you wish to make a non-pork version, which you can’t always find readily available (such as turkey sausage). I typically remove the store-bought ones from their casings before using them in my recipes (also known as bulk sausage), which is why also this works well for me. Plan ahead, and make a couple of batches to freeze — then you’ll always be ready for any recipe calling for Italian sausage!
Makes 2 lbs of sausage
Best prepared one day in advance, allowing the prepared sausage to rest in the fridge to allow the flavors to meld before cooking.
Ingredients
2 lbs ground meat (pork, turkey, chicken)
1 tsp kosher salt
1 tsp freshly cracked pepper
1 tsp paprika
2 tsp granulated garlic
2 tsp onion powder
2 tsp dried parsley
1 tsp Italian seasoning
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 to 1 1/2 tsp dried red pepper flakes
1 tsp whole fennel seed
1/2 tsp brown sugar
2 Tbsp apple cider vinegar
1 tsp olive oil (if using lean ground turkey or chicken)
Directions
Combine all ingredients in a large bowl. Using your hands, mix and fold together until the spices are evenly distributed through the meat.
Cover and refrigerate at least 12 hours to allow the flavors to meld. Use as indicated for your recipe of choice.
If shaping patties, shape the meat into two logs, then wrap each one with plastic wrap before refrigerating. When ready to cook, slice the logs into patties, and cook in an oiled skillet over medium-high heat for 4 to 5 minutes on each side (depending upon thickness), until the internal temperature measures 165°F on an instant read thermometer.
Check out the recipes on this site using bulk sausage!
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