FRESH PORK SAUSAGE

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Fresh Pork Sausage image

This sausage recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes about 1 1/4 pounds

Number Of Ingredients 10

1 pound ground pork shoulder
5 large cloves garlic, finely chopped
1 small onion, finely chopped
1 tablespoon ground fennel seed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1 tablespoon coarse salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Combine all ingredients in a large bowl and mix thoroughly. Gather sausage mixture together in a ball, cover, and refrigerate overnight. Sausage may be frozen for up to one month.

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