{"id":10,"date":"2007-07-08T17:36:54","date_gmt":"2007-07-08T21:36:54","guid":{"rendered":"http:\/\/thisfoodthing.wordpress.com\/2007\/07\/08\/hot-italian-sausage\/"},"modified":"2016-09-08T19:54:04","modified_gmt":"2016-09-08T23:54:04","slug":"hot-italian-sausage","status":"publish","type":"post","link":"http:\/\/thisfoodthing.com\/index.php\/2007\/07\/08\/hot-italian-sausage\/","title":{"rendered":"Hot Italian Sausage"},"content":{"rendered":"<p>2-1\/2 pounds ground pork<a href=\"http:\/\/thisfoodthing.files.wordpress.com\/2007\/12\/image1.png\"><img loading=\"lazy\" decoding=\"async\" style=\"border: 0;\" src=\"http:\/\/thisfoodthing.files.wordpress.com\/2007\/12\/image-thumb1.png\" alt=\"image\" width=\"179\" height=\"134\" align=\"right\" \/><\/a><br \/>\n3\/4 teaspoon salt<br \/>\n1-1\/2 teaspoons garlic salt<br \/>\n1\/2 teaspoon ground black pepper<br \/>\n1 tablespoon ground paprika<br \/>\n2 tablespoons oil (Coconut preferred)<br \/>\n1\/2 teaspoon anise seed<br \/>\n1\/2 teaspoon fennel seed<br \/>\n3\/4 teaspoon red pepper flakes<\/p>\n<p>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 &#8211; (And ?NO!! A spoon isn&#8217;t going to work!! You have hands and fingers &#8211; use them!!?).<\/p>\n<p>Refrigerate for 24 hours to let flavors meld. Wrap and freeze for up to 2 months.<\/p>\n<p>*Note &#8211; to make this ?sweet?, do not add the red pepper flakes.<\/p>\n<p align=\"center\">\n","protected":false},"excerpt":{"rendered":"<p>2-1\/2 pounds ground pork 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 &hellip; <a href=\"http:\/\/thisfoodthing.com\/index.php\/2007\/07\/08\/hot-italian-sausage\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[469,466,483,19,501,468],"tags":[157,493,500,502,459,471,295,472,334],"class_list":["post-10","post","type-post","status-publish","format-standard","hentry","category-beef-pork-poultry","category-diabetic","category-dinner","category-italian","category-ketogenic","category-low-carb","tag-fish","tag-italian","tag-keto","tag-lfhc","tag-low-carb","tag-meats-beef","tag-pork","tag-poultry","tag-sausage"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/10","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/comments?post=10"}],"version-history":[{"count":4,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/10\/revisions"}],"predecessor-version":[{"id":1753,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/posts\/10\/revisions\/1753"}],"wp:attachment":[{"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/media?parent=10"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/categories?post=10"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thisfoodthing.com\/index.php\/wp-json\/wp\/v2\/tags?post=10"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}