Leo’s Mild Italian Sausage

3 lbs. well marbled pork shoulder or pork butt cut into 1/2″ cubes
2 tbs. minced garlic
1 tbs. plus 1 1/2 tsp. paprika
1 1/2 tsp. fennel seeds, toasted lightly psausage
1 tbs. kosher salt
1 tbs. black pepper
1 tsp. cayenne pepper
2 tbs. chopped flat leaf parsley, optional
3 tbs. dry red wine
Combine all ingredients except the pork, in a small bowl and whisk to combine.
Place the cut pork in a large bowl add the whisked ingredients and toss well to coat the meat. Cover and refrigerate overnight or up to 24 hours.
Grind the meat, but take a small portion from the first grind make a small patty and saute for tasting Leo’s mild Italian sausage.
Adjust seasoning to your taste. Make the patties and freeze for later use.
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