Italian and Pork Sausage Seasonings

Italian Sausage Seasoning-try for cornbread stuffing in 2009

1/4 cup dry red wine, chilled (1 tbsp red wine vinegar plus water to equal 1/4 cup)
1 tablespoon raw sugar
1/4 teaspoon sea salt
1 tablespoon garlic powder
1 teaspoon dried oregano
2 teaspoons black pepper
2 teaspoons paprika
1 1/2 teaspoons fennel seed
1/2 teaspoon anise seed
1/2 teaspoon dried parsley flakes
1/2 teaspoon red pepper flakes (should probably skimp for kids)
1/2 teaspoon cayenne pepper (should probably skimp for kids)
1/4 teaspoon dried minced onion
1/8 teaspoon coriander seed, coarsely cracked (or 1/8 tsp ground coriander)
1/8 teaspoon ground mace (opt.)
2 pounds extra-lean ground turkey breast
1 pound lean ground pork

Pour the chilled red wine vinegar mixture into a large bowl. Whisk in the sugar and salt until dissolved. Sprinkle in the garlic powder, oregano, black pepper, paprika, fennel seed, anise seed, parsley flakes, red pepper flakes, cayenne pepper, minced onion, coriander seed, and mace. Mix in the turkey breast and pork with your hands. Mix thoroughly so the seasonings are evenly distributed in the meat mixture. Use as desired, or to make patties, use following instructions.

Line two or three baking sheets with plastic wrap. Roll the meat mixture into 1/4 cup balls, flatten to 1/2 inch thick, and place in a single layer on the baking sheet. Cover with another layer of plastic, and freeze until solid. Once solid, place patties into a resealable plastic bag to store.

Pork Sausage Seasoning
Note: not a "sweet sausage" seasoning. Try to find a better seasoning for the cornbread stuffing.

For 1 pound of ground turkey or pork:
1/2 tsp. cumin
1/2 tsp. cayenne pepper (opt)
1/2 tsp. garlic powder
1 tsp. coriander
1/4 tsp. freshly ground black pepper
1/2-1 tsp. paprika
1/2 - 1 tsp. oregano
1/2 - 1 tsp. basil
1 tsp. sea salt
1 tsp. fennel (optional)

Mix. Use immediately or flatten on saran wrap, score, freeze partially, break apart, finish freezing. Cook in skillet till done.