Lean Italian Sausage - cooking recipe

Ingredients

1 lb pork tenderloin, cut into 1/2-inch pieces
2 ounces bacon, chopped
2 tablespoons garlic, minced
1 1/2 teaspoons smoked paprika
1/2 teaspoon fennel seed
1/2 teaspoon crushed red pepper flakes
1 teaspoon salt
1 teaspoon black pepper, freshly ground
2 teaspoons Italian parsley, freshly chopped
1 ounce red wine

Preparation

Cook fennel seeds on a medium pan until slightly browned, about 2 minutes.
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.
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.
Form sausage into patties, or fill sausage casings to make sausage links.