This is a lightly spiced sausage meat which works great for any red meat-based Italian food (your lasagnes, bolognese and what have you) as well as for stuffing into skins if you’re so inclined. A word about the ground pork / port mince first, though; if you’re going to use a packet from the supermarket, make sure there’s at least 20% fat content or you’ll have rubbery tasteless yuk at the end. If you’re mincing your own, I’d recommend a cut of pork shoulder (skin off, obviously) as it has the best fat:meat ratio.
Anyhoo – here’s what you’ll need for 500 grams of basic Italian sausage.
- 500g minced/ground pork
- 2 tsp ground fennel seeds
- 1 tsp ground black pepper
- 1 tsp good quality sea salt (you know my preferences there)
- 1 tsp good balsamic vinegar
Method: mix it all together, leave for an hour or two to marinade. Use. 🙂
Some optional extras – you can make sweet, hot, smokey, all kinds of varieties by adding a teaspoon of chilli flakes, smoked paprika, brown sugar, etc. Obviously not all at once though. Although…