This hot Italian sausage recipe was made at my friend's restaurant for over 30 years. When he retired, he graciously passed it on to me. It is excellent in spaghetti sauce, on pizza, or as meatballs and hamburger patties. This recipe was prized by him and revered by many. We are lucky to have gotten this recipe.
Ingredients
- ground pork: 20 pound
- ground paprika: 0.5 cup
- garlic salt: 0.25 cup
- salt: 2 Tbsp
- ground black pepper: 1 Tbsp
- vegetable oil: 1 cup
- anise seed: 1 Tbsp
- fennel seed: 1 Tbsp
- red pepper flakes: 0.125 cup
Metric Conversion
Stages of cooking
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Combine pork, paprika, garlic salt, salt, and black pepper in a large bowl; set aside.
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Place oil, anise seed, fennel seed, and red pepper flakes into a blender or food processor; blend well. Pour over pork mixture and mix until well combined.
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Cover and refrigerate until flavors blend, about 24 hours. Freeze sausage in resealable plastic bags in desired portions.
