Prep Time:
20 mins
Cook Time:
15 mins
Additional Time:
12 hrs
Total Time:
12 hrs 35 mins
Servings:
12
Yield:
3 pounds
Ingredients
Directions
Gather all ingredients.
Dotdash Meredith Food Studios
Place pork and red wine vinegar in a large mixing bowl. Sprinkle with parsley, garlic powder, onion powder, basil, salt, black pepper, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme.
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Knead until flecks of spice are evenly distributed throughout meat.
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Divide sausage into thirds. Form each into a 3-inch diameter log, wrap securely in plastic wrap, and place in a zip-top bag. Refrigerate for at least 12 hours before cooking.
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When ready to cook, remove logs from the zip-top bags and place on a cutting board. Use a finely serrated knife to cut logs right through the plastic wrapping into 1/4- to 1/2-inch-thick patties. Carefully remove and discard any plastic.
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Heat a large skillet over medium heat. Working in batches, cook sausage patties in the hot skillet until no longer pink in the center, 2 to 6 minutes per side, depending on thickness. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
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Recipe Tip
You can freeze the sausage logs in Step 2 if desired. When ready to use, pull a log out of the freezer and thaw in the refrigerator overnight, then continue with Step 3.
Nutrition Facts (per serving)
| 243 | Calories |
| 16g | Fat |
| 2g | Carbs |
| 21g | Protein |
