Italian Blend

  • 1/4t basil
  • 1/4t oregano
  • 1/4t rosemary
  • 1/4t marjoram
  • 1/4t thyme
  • 1/4t savory (didn't have this)
  • 1/4t cilantro (ick, left this out)

Sausage Blend

  • 1T garlic powder
  • 1T onion powder
  • 2t Italian Blend (see above)
  • 1t parsley
  • 1t salt
  • 3/4t fresh ground black pepper
  • 1/4t fennel
  • 1/4t paprika

Wet

  • 1lb ground pork
  • 1T red wine vinegar or 1 1/2t cooking wine and 1 1/2t white vinegar

Preparation

  • Blend spices finely with mortar and pestle. Start with salt and fennel and crush, add dried herbs and crush more, then add garlic, onion, and paprika and blend.
  • Mix ground pork with red wine vinegar.
  • Add sausage blend a little at a time, mixing carefully to avoid poofing clouds everywhere.
  • Mix thoroughly to incorporate spice into meat.
  • Refrigerate for an hour or so to mingle flavours.
  • Form into patties or links to fry, or brown into crumbles for a pizza or pasta ingredient.