An easy way to make tasty Italian Sausage without the carbs
Grind the pork to medium grind - If you bought pre-ground pork, skip this step
Ensure the pork and vinegar are cold. Rest them in the freezer for 15 minutes before mixing.
Grind the fennel seeds in the spice grinder or mortal/pestle. The smaller grind the better.
Grind the pepper if you're using fresh ground black pepper.
Mince the garlic if you're not using garlic powder.
Chop the parsley.
Grind the nutmeg if using whole nutmeg.
Mix together all the dry herbs and spices.
In a cold bowl, add cold ground pork and cold vinegar.
Sprinkle about a quarter of the spices on top, then mix. Using gloved hands is ok (and easier), but using cold, metal utensils is better to keep the meat cold.
Add another quarter of the spices and mix.
Repeat adding spices and mixing until everything is incorporated.
DO NOT over mix! If the meat starts getting pasty or sticky, put it in the freezer for 15 minutes. Take it out and continue mixing.
Store in an airtight container in the refrigerator for up to two days, depending on the date on the meat you bought. If you're going to keep it longer than 2 days before cooking it, it's best to freeze it in a tightly sealed freezer bag.