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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.

2. Wrap and chill for at least 6 hours before using, preferably overnight for best flavor.

3. The sausage will keep in the fridge for 3 days or can be frozen, well wrapped, for up to 3 months.

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!

Makes 1 pound of ground sausage.