Homemade Italian Sausage
Recipe GLPRf8f0aeaa5c33aa
This homemade Italian sausage is a clean, protein-packed mixture of ground pork infused with warm fennel and Italian spices. Toast the fennel seeds to unlock their aromatic flavor, then combine everything together for a versatile bulk sausage that works in any dish calling for Italian sausage—or form into patties and pan-fry until golden. Whole30, Paleo, and Low Carb compliant.
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Ingredients
1½ teaspoons fennel seeds
1 pound ground pork
1 tablespoon unsweetened applesauce
1 teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon dried basil
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper
⅛ teaspoon dried oregano
Directions
Heat a small skillet over medium heat. Add the fennel seeds and toast for about 3 minutes, shaking the pan occasionally, until the seeds become fragrant and begin to brown slightly. Transfer the toasted fennel seeds to a plate and allow them to cool to room temperature.
Once cooled, crush the fennel seeds using a mortar and pestle, or place them in a sealed plastic bag and gently bash them with a mallet or the bottom of a heavy pot until cracked.
In a large mixing bowl, combine the ground pork, applesauce, salt, crushed toasted fennel seeds, garlic powder, onion powder, basil, red pepper flakes, black pepper, and oregano.
Using your hands, mix the ingredients thoroughly until the pork becomes sticky and uniformly bound throughout. Alternatively, use a stand mixer fitted with the paddle attachment to combine. The mixture should hold together when squeezed.
Form a small test patty from the mixture and cook it in a microwave for about 30 seconds on high power, or pan-fry it briefly in a skillet until cooked through. Taste the test patty and adjust the seasoning of the remaining mixture if desired.
Cover the sausage mixture and refrigerate for at least 1 hour before using. It will keep refrigerated for up to 2 days, or you may freeze it for up to 2 months. Use this mixture as bulk sausage in recipes or form into patties and cook in a skillet over medium-high heat until browned and cooked through, about 4–5 minutes per side, or until the internal temperature reaches 160°F.
