Sausage is created by combining herbs, salts and spices with ground meat before using it in a recipe. The ground meat can be from any type of animal, but it commonly comes from cattle or pigs. Pork sausage has a strong, spiced flavour with a smoky taste reminiscent of bacon. Once you season pork sausage, you can stuff it into casings, form it into patties or add it to ground-meat dishes.
Combine the paprika, salt, black pepper, garlic powder, crushed red pepper and fennel seed in a spice grinder. Pulse the spice grinder for two 10-second increments to blend the spices into a fine powder.
Place the ground pork into a mixing bowl, and pour the spice powder over the top. Work the spices into the meat with your hands to blend the sausage seasonings thoroughly.
Remove the seasoned pork from the mixing bowl, and encase it with a sheet of cling film. Ensure no air can reach the meat. Place it in the refrigerator for 5 hours.
Use the seasoned pork in any recipe calling for pork sausage.
Never store the seasoned pork in the refrigerator for more than 3 days. If you do not have a spice grinder on hand, you can use a mortar and pestle instead.