This homemade Italian sausage recipe not only enables you to maintain full control over the quality of your sausage, it also tastes WAY better than store-bought!  It's super easy to make and you can double our triple the recipe and freeze it so you always have sausage on hand!

Yields: 8

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1 pound freshly ground well-marbled pork butt*

OR pre-packaged ground pork*

*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

2 teaspoons salt

1 ½ 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

½ teaspoon red pepper flakes ((omit if you want a mild sausage))

¼ teaspoon dried thyme

¼ teaspoon dried rosemary

¼ teaspoon dried oregano

¼ teaspoon dried ground sage

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1. Place 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.