Source: dLife

A simple spiced Italian pork sausage.

Servings

1.25 tsp fennel seed
0.5 tsp ground cayenne (red pepper)
2 lb pork tenderloin (or pork butt)
0.25 tsp black pepper
2.5 tsp crushed garlic
1 tbsp sugar
1 tsp kosher salt (or sea salt, optional)

1 Begin by toasting the fennel seeds and cayenne pepper in a nonstick skillet over medium heat, stirring constantly until the seeds just begin to darken (roughly 2 minutes). Set aside.
2 Next, remove all fat from the meat, and cut it into cubes. Put the cubes in a food processor and grind to desired consistency. Add the remaining ingredients, including the seeds, and mix well to blend.

The stated cooking time will vary as this recipe just makes the raw sausage mixture. There are many choices for how to proceed cooking from this point. You can choose to put this raw mixture in casing or you can broil or grill as patties. Also, sausage is made best the night before and refrigerated to allow the flavors to merge. Leftover sausage can then be frozen for up to 3 months.