This is a spicy sausage adapted from my book Charcuterie for smaller portions. It’s a great all-purpose Italian-style sausage to have on hand, and works especially well in lasagne. If you like, form the sausage into patties and sauté in a teaspoon of oil until browned and cooked through, 5 to 10 minutes depending on the thickness of the patties.
1pound/450gramspork shoulder, ground
1 scant teaspoon Morton’s kosher salt or fine sea salt, or 2teaspoonsDiamond Crystal kosher salt (1.5 percent of the weight of the meat)
2teaspoonsfennel seeds, coarsely chopped
2teaspoonspaprika (preferably hot Pimentón de la Vera paprika, but sweet is OK, too)
1teaspoonred pepper flakes
½teaspoon freshly ground black pepper
2teaspoonsred wine vinegar and/or apple cider vinegar
3tablespoonscold dry red wine
Combine the pork, salt, seasonings, and vinegar in a mixing bowl. Mix thoroughly by hand (or you can use a standing mixer fitted with a paddle attachment—just don’t overmix or let the meat get warm). Add the cold wine and continue to mix until everything is uniformly combined.