2 1/2 lbs lean ground pork butt or leaner cuts if desired
1/8 tsp dry basil
1/8 tsp dry oregano
1/8 tsp cracked rosemary
1/8 tsp hot red pepper flakes (or to taste)
1 1/4 tsp fennel seed (1 tbsp if you like dominant fennel flavor)
1/4 c. beef or chicken broth or dry white wine
1/2 tsp garlic salt
1 1/2 teaspoons freshly ground black pepper
2 tbsp parsley, chopped, (stems removed)
Place the pork and broth/wine in a mixing bowl. Sprinkle in remaining seasonings, kneading until evenly distributed through the sausage.
Portions the sausage into thirds, depending on the quantity needed. Make patties, separate with wax paper, chill or freeze. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 1 -2 hour before cooking.
I make this for Pizza, but this also makes a great sausage patty for a Sausage Egg & Cheese breakfast sandwiches. Like meatballs, a meaty spaghetti sauce, or how about Artichoke and Fennel Stuffing ~that's a recipe for another time. I'm sure it will go great with anything.