• *can substitute ground chicken, turkey or meat of choice
• 1 tablespoon finely minced garlic
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon red wine
• 1 tablespoon sweet Hungarian paprika
• 1 teaspoons salt ((start with less and fry a little of the sausage mixture and taste to decide if you want to add more))
• 1.5 teaspoons coarsely cracked black peppercorns ((toast in a dry skillet for a minute or two until fragrant for maximum flavor))
• 1 teaspoon coarsely cracked fennel seeds ((toast in a dry skillet for a minute or two until fragrant for maximum flavor))
• 1 teaspoon onion powder
• 0.5 teaspoon red pepper flakes ((omit if you want a mild sausage))
• 0.25 teaspoon dried thyme
• 0.25 teaspoon dried rosemary
• 0.25 teaspoon dried oregano
• 0.25 teaspoon dried ground sage
Steps
Step 1Place the ground meat in a bowl and add all remaining ingredients. Use your hands or a stand mixer paddle attachment to thoroughly combine the ingredients. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months. Makes 1 pound of ground sausage.
