Since moving to St. Croix I have had difficulty finding an organic Italian sausage but I can find organic ground pork, so I decided to make my own sausage. Now it doesn’t have to be organic if that is not what you choose, this is just why I decided to make my own. Making your own of anything allows you to adjust ingredients to your family’s taste and know what ingredients are in your food. That’s a win win for me. This sausage recipe calls for you to combine everything at least 12 hours ahead of time but I normally don’t remember to make it ahead and it is still full of flavor. Remember to adjust the red pepper flakes to your family’s heat level or leave them out all together. Enjoy!
2-lbs ground pork
2 Tbsp. red wine vinegar
2 tsp. salt
2 tsp. freshly ground black pepper
2 1/2 tsp. dried parsley
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. dried basil
1 1/4 tsp. paprika
1 1/4 tsp. crushed red pepper flakes (or to your heat level)
1/2 tsp fennel seed
2 Tbsp. brown sugar
1/8 tsp. dried oregano
1/8 tsp. dried thyme
Place the ground pork and the red wine vinegar in a mixing bowl. Sprinkle with the remaining ingredients. With your hands, mix until flecks of spice are evenly distributed through the sausage.
