Homemade hot Italian fennel sausage isn’t a chore. Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.
Ingredients
- 1 pound coarsely ground pork shoulder, not too lean
- 1 teaspoon salt
- 1 teaspoon crushed fennel seeds
- ½ teaspoon hot red pepper flakes, or more to taste
- 1 tablespoon mild paprika
- 3 garlic cloves, minced
- Nutritional Information
Nutritional analysis per serving (4 servings)
278 calories; 20 grams fat; 7 grams saturated fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 19 grams protein; 80 milligrams cholesterol; 657 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes 1 pound
Preparation
- Put the pork in a bowl and add all remaining ingredients. Mix well to distribute the seasoning evenly throughout the meat.
- Cover and refrigerate for up to 3 days, or freeze for future use.
About 10 minutes
Dining and Cooking