Get John Gutekanst’s Fresh Italian Sausage Recipe
This is a fail-safe way to spice up freshly ground pork. The distinguishing flavors of all the fennel and spices combined with the slow and low heat from the pepper flakes and zing from the vinegar powder really makes for a great sausage. You can also add ricotta and Parmigiano for a milder, lighter sausage or even meatballs.
Explore more fresh sausage ideas and recipes in “Serving Alternative Sausages in Your Pizzeria”.
5 pounds ground pork 2 tablespoons salt 2 tablespoons Italian Seasoning 11/2 tablespoons toasted and crushed fennel seed 1 tablespoon black pepper 1 tablespoon garlic powder ½ tablespoon crushed red pepper flakes ½ tablespoon vinegar powder ½ tablespoon sugar
Mix all ingredients in a large bowl and heat and taste a small portion to check flavor and texture. For the best taste, wrap and refrigerate for 12-24 hours before using.
The post Fresh Italian Sausage by John Gutekanst appeared first on Pizza Today.
Get John Gutekanst’s Fresh Italian Sausage Recipe This is a fail-safe way to spice up freshly ground pork. The distinguishing flavors of all the fennel and spices combined with the slow and low heat from the pepper flakes and zing from the vinegar powder really makes for a great sausage. You can also add ricotta
The post Fresh Italian Sausage by John Gutekanst appeared first on Pizza Today.
