Lean Italian Sausage

• 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

1. Cook fennel seeds on a medium pan until slightly browned, about 2 minutes.
2. 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.
3. 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.
4. Form sausage into patties, or fill sausage casings to make sausage links.

pork tenderloin, bacon, garlic, paprika, fennel seed, red pepper, salt, black pepper, italian parsley, red wine

Taken from www.food.com/recipe/lean-italian-sausage-526958 (may not work)