This is an excellent recipe. I have made a number of adjustments to mine, but this is the basic formula you can tweak to make this to your taste. I use white sugar instead of brown, though brown's probably better for a richer flavor. I don't add crushed red pepper or the black pepper because the ground pork I buy is already seasoned to "medium" (It is a local producer, so he adds only red and black pepper and sage to the meat). I use leftover red wine that's been in the fridge too many days to drink instead of the red wine vinegar. I use freshly grated garlic instead of powder. I omit the thyme, oregano, and basil, instead using McCormick salt-free Italian blend, which contains all of those spices and more. I do everything else the same. This is versatile, delicious, and gives you the ability to control what goes into your Italian sausage.
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This is an excellent recipe. I have made a number of adjustments to mine, but this is the...