Italian Style Sausage

Italian Style Sausage

81 Reviews 8 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Lee Fogle
Recipe by  Lee Fogle

“I like to add Italian sausage as a topping on my homemade pizza. Came up with this blend after much experimentation. I fry it all and freeze in portions for use as pizza topping. It's ground pork with all fixings to make a simple sausage you can prepare at home.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a small bowl, combine the ground black pepper, parsley, Italian-style seasoning, garlic powder, crushed red pepper flakes, anise, paprika, minced onion flakes and salt; mix well.
  2. Place pork in a separate large bowl and add the spice mix to it. Mix this thoroughly with your hands.
  3. In a large skillet over medium high heat, saute the seasoned pork for 10 minutes, or until well browned and crumbly.

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Reviews (81)

Rate This Recipe
THEAUNT708
42

THEAUNT708

This was great! I did not have any anise, so I substituted fennel seed- and left it whole. Very tasty! A bit too salty for our taste, next time I'll just reduce the amount.

VORCHA
38

VORCHA

Absolutely wonderful. I used my own ground pork shoulder because it has an excellent fat to meat ratio that keeps the sausage moist without coming out greasy. Mix it up and put in the fridge overnight before either freezing or cooking so the flavors can mingle. I no longer buy store made sausage as I think this tastes much more superior than what is in the stores.

MRSPOLLY
24

MRSPOLLY

This is a very tasty sausage. I don't care for anise and substituted fennel seed. Since we had butchered a whole hog, I had the butcher prepare the fresh ground pork, and I made 10 lbs. of this recipe and froze it. Thanks, Lee, for this recipe and the one for breakfast sausage.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 314 cal
  • 16%
  • Fat
  • 21.8 g
  • 34%
  • Carbs
  • 0.9 g
  • < 1%
  • Protein
  • 27 g
  • 54%
  • Cholesterol
  • 98 mg
  • 33%
  • Sodium
  • 852 mg
  • 34%

Based on a 2,000 calorie diet

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