Italian Sausage Sweet #2

May 10, 2023May 10, 20230 1

Italian Sausage Sweet #2: A Delicious and Flavorful Pork Recipe

by The Chefin Main

Prep

20 min

Cook

60 min

Ready In

80 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

390

Sugar

Fat

26g

Italian Sausage Sweet #2 is a delicious and flavorful pork recipe that originated from Italy. This recipe is a twist to the traditional Italian sausage recipe and combines pork butt with fennel seeds, black pepper, and sugar to create a sweet and savory flavor that is sure to delight your taste buds. It is easy to make and can be customized to suit your preferences. This recipe is perfect for a family dinner or lunch and can be served with a side of vegetables or mashed potatoes.

Instructions

1.	Combine pork butt, salt, fennel seeds, black pepper, sugar, and water in a bowl.
2.	Mix the ingredients well using your hands until the pork is well coated.
3.	Cover the bowl with a plastic wrap and refrigerate for at least 2 hours or overnight.
4.	Once the pork has marinated, preheat your oven to 325°F.
5.	Remove the pork from the refrigerator and shape it into sausages.
6.	Place the sausages on a baking sheet and bake for 1 hour.
7.	Let the sausages cool down before serving.

PROS

Italian Sausage Sweet #2 is a versatile recipe that can be customized to suit your taste buds.

This hearty dish is filling and provides a good source of protein.

It is easy to make and perfect for a family dinner or lunch.

CONS

This recipe is high in fat content and may not be suitable for those on a low-fat diet.

It contains a considerable amount of salt that may not be suitable for people with high blood pressure.

HEALTH & BENEFITS

Italian Sausage Sweet #2 is a good source of protein that helps in building and repairing muscles and tissues in the body.
It also contains fennel seeds, which have anti-inflammatory and antioxidant properties that help in reducing inflammation and promoting good health.

	5 lbs pork butt ( Coarse Ground )
	2 tablespoons salt
	1 1/2 teaspoons fennel seeds
	1 teaspoon black pepper
	4 teaspoons sugar
	1/2 cup water