Tired of coaxing sausage gizzards from their casings? Spiced up a homemade batch of Italian flavoured mince, following the vibe from Bon Appetit’s Spicy Italian Sausage recipe. Took 600g organic lean pork mince and kneaded in 1 tablespoon of toasted and crushed fennel seed, a teaspoon each of salt, pepper, smoky paprika, and chilli flakes, plus 2 teaspoons sweet paprika, two micro-planed garlic cloves, and 3 tablespoons red wine vinegar. Divided mixture between snack bags and froze. Have substituted it already in Sausage, Greens, And Beans Pasta, and also on top of homemade meat lover’s pizza.
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