Italian Sausage

• 1 lb ground pork
• 1 tsp red wine vinegar
• 1 tsp salt
• 1/2 tsp parsley
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp basil
• 1/2 tsp paprika
• 1/2 tsp crushed red pepper
• 1/2 tsp fennel (I use whole fennel, but you can use ground)
• 1/4 tsp brown sugar
• 1/4 tsp thyme
• 1/4 tsp oregano
• (2 tbsp fat if your sausage is lean (I used Crisco, but any solid fat would work)) *optional

Mix all ingredients together in mixing bowl. Chill in refrigerator up to 24 hours, but at least an hour. If you have fancy casing equipment, by all means, go for it. I cook it scrambled in a skillet and use in other dishes.