I’ve been making this Italian sausage for nigh on to 40 years now. By making it yourself, you can ensure no sugar or hidden carb fillers are in your Italian sausage. I keep some made up in my freezer all the time. It’s so good in recipes, with Italian food, in soups or just as a SNACK! This recipe is Atkins Induction friendly and also suitable for Keto, Primal and Paleo lifestyles.
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1 1/2 lb. ground pork
1/2 lb. ground beef
1/4 c. chopped parsley
1 clove minced garlic
¾ tsp. fennel, crushed
1 tsp. dried oregano, crushed
1/2 tsp. coarse black pepper
1/4 tsp. salt
Traditionally this sausage is made with veal and pork, but as veal is so pricey I just use regular 90% lean ground beef. If you have or can get veal easily, GO FOR IT, by all means! Sometimes I use all pork in this recipe. For freezing, I like to carefully lay a sheet of plastic wrap on a sheet pan, extended longer than the pan. I prefer patty shape and set four on the plastic in pan. Then I fold the sides over and ends up and simply accordion the four into a stack, as pictured below. I then place these bundles into a gallon Ziploc bag and freeze.
DIRECTIONS: Mix all ingredients in a large bowl with your hands or a fork. Do not stop mixing until the garlic, parsley and spices are WELL-blended. Shape either into 16 patties or 16 cylindrical link shapes. If you prefer, you can stuff casings, if you have the equipment, but that’s waaaay too much trouble for me. 😉 The patties/links will be approx. 2 oz. each. Freeze and use as needed. For ease of defrosting, it’s essential that plastic separate each patty so you can just pop the number you need off a stack (cutting plastic wrap if needed) and cook over medium-high heat to brown These are great with alongside Italian dishes or sometimes I crumbled it up right into Italian casseroles.
NUTRITIONAL INFORMATION: Makes 16 patties, each 2 oz. patty contains:
.29g carbs, .14g. fiber, .15 NET CARBS
36 mg. sodium