After the success of the breakfast sausage patties, I wanted to see if I could make some hot Italian sausage at home too.
But not with the recipe I used as a basis. Even with the suggestion to add fennel and red pepper flakes, the ratios there were terribly weak.
So here’s my suggestion:
1 pinch of salt
3 pinches coriander
3 pinches coarse black pepper
1/2 t whole fennel seed
3 pinches hot red pepper flakes
1 clove of garlic, minced
1/2 t smoked sweet paprika
40 ml water
500 g (about a pound) of ground pork
Note the pinches — nothing more exact than that. I mix the stuff up in a bowl with my best guess, then fry up a silver-dollar-sized patty to check for taste and re-season if necessary. The end result is lovely in a meat-sauce — we’ve proven that tonight. I’m excited to try this out as a pizza topping (I’m looking at you, Matthias) or in a lasagna.