Hot Italian Bulk Sausage | America's Test Kitchen
Turning a tough cut of pork into snappy, succulent sausage is easier than you'd think, and having a batch on hand can be any cook's secret weapon.
Keywords
- Main Courses
- Pork
- Breakfast & Brunch
Ingredients
- 4 teaspoons fennel seeds
- 1 tablespoon red pepper flakes
- 2 teaspoons sugar
- 2 teaspoons paprika
- 1 teaspoon pepper
- ¼ teaspoon ground fennel
- ¼ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 pounds boneless pork butt roast with at least ¼-inch-thick fat cap
- Salt
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