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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jim Wyllie
Servings: 80 sausages
An Italian friend of mine had an Italian restaurant and used this recipe for over 30 years. When he retired, he graciously consented to passing it on to me. I will share it with you. It is excellent as meatballs, in spaghetti sauce, hamburger patties, or on pizza. This recipe was prized by him and revered by many. We are lucky to have gotten this recipe.
20 pounds ground pork
⅛ cup salt
¼ cup garlic salt
1 tablespoon ground black pepper
½ cup ground paprika
1 cup vegetable oil
1 tablespoon anise seed
1 tablespoon fennel seed
⅛ cup red pepper flakes
Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.