Sweet or Spicy Italian sausage, kosher

I stole this recipe from allrecipes.com.  The original recipe called for using ground pork, but that's no good if you want to serve it at synagogue.  It comes out great with beef.

Sweet or Spicy Italian sausage, kosher

Ingredients

12 h 20 m 12 servings 243 cals

• 3 pounds ground beef
• 3 tablespoons red wine vinegar
• 1 tablespoon salt
• 1 tablespoon freshly cracked black pepper
• 1 1/4 tablespoons dried parsley
• 1 tablespoon garlic powder
• 1 tablespoon onion powder

• 1 tablespoon dried basil
• 2 teaspoons paprika
• 2 teaspoons crushed red pepper flakes, or to taste
• 3/4 teaspoon ground fennel seed
• 1/4 teaspoon brown sugar
  
• 1/8 teaspoon dried oregano
• 1/8 teaspoon dried thyme

Directions

• Prep
  20 m
• Ready In
  12 h 20 m

1. Place the beef and red wine vinegar in a mixing bowl. Sprinkle with salt, black pepper, parsley, garlic powder, onion powder, basil, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed through the sausage.
2. Divide the sausage into thirds, and form into 3 logs; wrap each in plastic wrap. Place wrapped sausage into a freezer bag before freezing, or store in refrigerator for at least 12 hours before cooking.