Hot Italian Sausage

2-1/2 pounds ground porkimage
3/4 teaspoon salt
1-1/2 teaspoons garlic salt
1/2 teaspoon ground black pepper
1 tablespoon ground paprika
2 tablespoons oil (Coconut preferred)
1/2 teaspoon anise seed
1/2 teaspoon fennel seed
3/4 teaspoon red pepper flakes

Place the ground pork into a very large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended – (And ?NO!! A spoon isn’t going to work!! You have hands and fingers – use them!!?).

Refrigerate for 24 hours to let flavors meld. Wrap and freeze for up to 2 months.

*Note – to make this ?sweet?, do not add the red pepper flakes.

About Michie

I write two blogs - This Food Thing, ( and This Life I Lead (
This entry was posted in Beef, Pork & Poultry, Diabetic Type 2, Dinner, Italian, ketogenic, Low Carb and tagged , , , , , , , , . Bookmark the permalink.

3 Responses to Hot Italian Sausage

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