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NAG-free Italian Sausage

A very versatile Italian sausage which can be used in many different ways. You can take it from mild to hot in a snap.
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Ingredients
  

  • 3 pounds ground pork chicken, or turkey
  • 3 tablespoons red wine vinegar
  • 1 1/2 tablespoon tamarind paste
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried oregano
  • 1/4 teaspoon brown sugar
  • 3/4 teaspoon ground fennel seed
  • 1 teaspoon of ground mace
  • 2 teaspoons ground annatto
  • 1 tablespoon salt
  • 1 tablespoon dried basil
  • 1 1/4 tablespoons dried parsley
  • 1 to 4 teaspoons horseradish depending on heat desired
  • 1 to 4 tablespoon freshly cracked black pepper depending on heat desired

Instructions
 

  • Place the pork and red wine vinegar and tamarind paste in a mixing bowl. Sprinkle with the spices, mixing as you add them one at a time. Knead until flecks of spice are evenly distributed through the sausage.
  • Divide the sausage into thirds, and form into 3 logs; wrap each in parchment paper. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.

Notes

You *CAN* use this right away; the flavors just won't be as evenly distributed.