Prep Time::20 mins
Cook Time::15 mins
Additional Time:: 12 hrs
Total Time:: 12 hrs 35 mins
Servings::12
Yield::3 pounds
Ingredients
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3 pounds ground pork
3 tablespoons red wine vinegar
1 ¼ tablespoons dried parsley
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried basil
1 tablespoon salt
1 tablespoon freshly cracked black pepper
2 teaspoons paprika
2 teaspoons crushed red pepper flakes, or to taste
¾ teaspoon ground fennel seed
¼ teaspoon brown sugar
⅛ teaspoon dried oregano
⅛ teaspoon dried thyme
Directions
Gather all ingredients.
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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.
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Knead until flecks of spice are evenly distributed throughout meat.
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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.
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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.
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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).
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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.