Homemade Italian Sausage and Why

  • 2 pounds of ground beef (or you could try other meats, as well)
  • 2 garlic cloves minced or pressed
  • 1 tablespoon of salt 
  • 1/2 tablespoon of black pepper 
  • 1 tablespoon ground fennel seeds (I ground it in the coffee grinder) 

    It gave off a lovely black licorice smell.

  • 1/2 cup grated romano cheese 
  • 1/4 cup chopped parsley 
  • 1 1/2 teaspoons hot red pepper flakes (you can adjust to how hot you would like it: this is on the warmer side)  
  1. Mix all in a bowl. 
  2. I let it sit overnight to let the flavors merry before I cook the next day. 

I titled this post “Homemade Italian Sausage and Why”.  Well, let me clue you in on the why.  Cured meats from the store contain nitrates and nitrites.  These cured meats include sausage, bacon, ham, and lunch meats.  Nitrates and nitrites are known to form carcinogens, or cancer causing agents.  We can avoid these by buying “nitrate and nitrite free” meats, but I don’t really trust these.  They say they are “nitrate and nitrite free” but yet have a little note that will say something like “except for what naturally occurs in….”  So, the best way to avoid the nitrates and nitrites is just to make your own.  My family loves Italian sausage, and they have been very happy with this recipe.


3 thoughts on “Homemade Italian Sausage and Why

  1. Hm…didn’t know that. Thanks for the heads up!
    If you see a short brunette friend romping in your fridge in the middle of the night…that’s just a bunny. DON’T SHOOT! 🙂

  2. Pingback: Zucchini Noodle Lasagna | In Due Time Ramblings

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