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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook fennel seeds on a medium pan until slightly browned, about 2 minutes. | 2. Combine the pork, bacon, garlic, paprika, fennel seeds, red pepper seeds, salt, pepper, parsley, and red wine in a large bowl and toss well to coat. Refrigerate covered overnight or up to 24 hours. | 3. Pass the mixture through a meat grinder fitted with a medium die. To test the seasoning, cook about 2 teaspoons of the mixture. Adjust seasonings, to taste. | 4. Form sausage into patties, or fill sausage casings to make sausage links. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork tenderloin	1	lb	cut	544.0012	0.0	93.6135	16.0027
bacon	2	ounces	chopped	236.4348	0.7257	7.1554	22.5038
garlic	2	tablespoons	minced	25.33	5.6202	1.0812	0.085
paprika	1 1/2	1/2	smoked	9.729	1.8627	0.4878	0.4447
fennel seed	1/2	teaspoon		3.45	0.5229	0.158	0.1487
red pepper flake	1/2	teaspoon	crushed	-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
italian parsley	2	teaspoons	chopped	-	-	-	-
red wine	1	ounce		24.0971	0.7399	0.0198	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.