Housemade Bulk Italian Sausage

It goes without saying that pretty much everyone loves Italian sausage.  We have been making this version of the recipe for years and got to the point where we stopped stuffing it into casings since we are always breaking it up to use for our “Olive Garden Zuppa Toscana” riff, our sausage-bean-kale soup, and of course on pizza.

This is one is straightforward and would be considered a “sweet” (although no sugar included – rather- not to be confused with “hot”) version.

Italian Sausage

• 4 pounds ground pork
• 1/2 cup red wine
• 4 garlic cloves, minced
• 1 tbsp black peppercorns, freshly ground
• 4 tsp sea salt
• 1 tbsp dried or 3 tbsp freshly minced oregano
• 1 tbsp dried or 3 tbsp freshly minced basil
• 1 tbsp dried fennel

Instructions

1. Combine all ingredients and mix thoroughly.
2. We like to save it in one pound batches for easy to grab in freezer but you can certainly link em or do larger “bulk” batches.

Feel free to experiment with other herbs and spices, but don’t forget that fennel!