I did sample a small piece cooked up right after making it. I thought it was ok with a sprinkle of salt on it. Flavors need more time to meld for sure or i just need to increase the amount of the Tuscan seasoning blend.
2lbs of ground pork
3 TBS Tuscan spice from myspicesage https://www.myspicesage.com/tuscan-seasoning-p-255.html
2 TBS red wine vinegar
1 heaping TBS dehydrated onion flakes (ground)
1 TSP paprika
1 TSP Korean pepper flakes...could use more for sure
1 TSP salt
About 2 TSP of brown sugar
1/2 TSP fennel powder
Other thoughts, this ground pork is a tiny bit too lean for using in something like a starchy zuppa toscana but about perfect for a red sauce. My fennel tolerance has a very fine line between enough and too much.
2lbs of ground pork
3 TBS Tuscan spice from myspicesage https://www.myspicesage.com/tuscan-seasoning-p-255.html
2 TBS red wine vinegar
1 heaping TBS dehydrated onion flakes (ground)
1 TSP paprika
1 TSP Korean pepper flakes...could use more for sure
1 TSP salt
About 2 TSP of brown sugar
1/2 TSP fennel powder
Other thoughts, this ground pork is a tiny bit too lean for using in something like a starchy zuppa toscana but about perfect for a red sauce. My fennel tolerance has a very fine line between enough and too much.