1lb ground pork
1/2 Tbls salt
1/2 Tbls ground fennel seed. Start with whole fennel seeds, and use your spice grinder attachment on your blender to grind them up, or do it manually in a mortar and pestle.
3/4 Tbls sweet paprika
1/2 Tbls finely minced fresh garlic
1/2 Tbls sugar/sugar substitute
1/2 tsp black pepper
3/4 tablespoons dried parsley
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
1/2 tablespoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1 1/2 Tbls red wine vinegar
Mix all the ingredients together...and you have Italian sausage! You can use this mix right away, but it will get better after about 12 hours in the fridge.
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