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Fresh Pork Sausage


This sausage recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.

  • Yield: Makes about 1 1/4 pounds

Source: The Martha Stewart Show, December Winter 2008


  • 1 pound ground pork shoulder
  • 5 large cloves garlic, finely chopped
  • 1 small onion, finely chopped
  • 1 tablespoon ground fennel seed
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon coarse salt
  • 1/2 teaspoon freshly ground black pepper


  1. Combine all ingredients in a large bowl and mix thoroughly. Gather sausage mixture together in a ball, cover, and refrigerate overnight. Sausage may be frozen for up to one month.

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