- 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 ground fennel
- 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 at least 24 hours. If you have fancy casing equipment, by all means, go for it. I cook in scrambled in a skillet and use in other dishes.
