Ingredients
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3 pounds ground pork
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3 tablespoons red wine vinegar
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1 ¼ tablespoons dried parsley
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon dried basil
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1 tablespoon salt
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1 tablespoon freshly cracked black pepper
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2 teaspoons paprika
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2 teaspoons crushed red pepper flakes, or to taste
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¾ teaspoon ground fennel seed
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¼ teaspoon brown sugar
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⅛ teaspoon dried oregano
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⅛ teaspoon dried thyme
Directions
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Gather all ingredients.
Dotdash Meredith Food Studios
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Place pork and red wine vinegar in a large mixing bowl. Sprinkle with parsley, garlic powder, onion powder, basil, salt, black pepper, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme.
Dotdash Meredith Food Studios
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Knead until flecks of spice are evenly distributed throughout meat.
Dotdash Meredith Food Studios
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Divide sausage into thirds. Form each into a 3-inch diameter log, wrap securely in plastic wrap, and place in a zip-top bag. Refrigerate for at least 12 hours before cooking.
Dotdash Meredith Food Studios
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When ready to cook, remove logs from the zip-top bags and place on a cutting board. Use a finely serrated knife to cut logs right through the plastic wrapping into 1/4- to 1/2-inch-thick patties. Carefully remove and discard any plastic.
Dotdash Meredith Food Studios
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Heat a large skillet over medium heat. Working in batches, cook sausage patties in the hot skillet until no longer pink in the center, 2 to 6 minutes per side, depending on thickness. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Dotdash Meredith Food Studios
Recipe Tip
You can freeze the sausage logs in Step 2 if desired. When ready to use, pull a log out of the freezer and thaw in the refrigerator overnight, then continue with Step 3.
Nutrition Facts (per serving)
| 243 | Calories |
| 16g | Fat |
| 2g | Carbs |
| 21g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 243 | |
| % Daily Value * | |
| Total Fat 16g | 21% |
| Saturated Fat 6g | 31% |
| Cholesterol 74mg | 25% |
| Sodium 640mg | 28% |
| Total Carbohydrate 2g | 1% |
| Dietary Fiber 1g | 3% |
| Total Sugars 1g | |
| Protein 21g | 41% |
| Vitamin C 2mg | 2% |
| Calcium 33mg | 3% |
| Iron 2mg | 9% |
| Potassium 338mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
