Because buying Italian Sausages in the UK is less trivial than it seems in the US

Servings

80

Ingredients

  • 9kg pork mince
  • 2 tbsp salt
  • 4 tbsp garlic salt
  • 1 tbsp black pepper
  • 8 tbsp ground paprika
  • 250ml vegetable oil
  • 1 tbsp anise seed
  • 1 tbsp fennel seed
  • 3 tbsp dried chilli flakes

Method

  • Mix
  • Refrigerate for 24h to let flavours blend

Notes

  • Works with sausagemeat instead of pork mince - crumbles a lot more nicely, but takes much longer to brown
  • The 24h wait isn’t critical