Italian Sausage and Zucchini

1. Place the finely chopped pork in a large mixing bowl. Pour in the red wine vinegar. Sprinkle it with salt, black pepper, parsley, garlic powder, onion powder, basil leaves, paprika, red pepper flakes, fennel seeds, brown sugar, oregano and dried thyme.
2. Knead until the flecks of all the spices are evenly distributed through the sausage meat. Once kneaded, divide the sausage to form into three equal logs. Wrap each of the logs in a plastic wrap.
3. Place the wrapped sausage into a freezer bag before freezing or store the sausages in the refrigerator for at least 10 to 12 hours before cooking.
4. Medium heat oil in a medium sized pan. Once the oil is heated, add the cooled sausages in the pan. Cook the sausages until they turn brown, for 8 to 10 minutes.
5. Once cooked, transfer them onto a plate. Drain the excess oil.
6. In the same pan, add in the slices of zucchini. Let them cook until they turn brown, for about 4 to 5 minutes.
7. Take them out and serve them with the delicious Italian sausages.

Trivia

• Sausages were called bangers during the World War II because they contained so much water that they exploded when fried.
• The longest sausage measured was 3,899 miles in length. It was created in Ploiesti city, Romania back in 2014.

Sausages were first mentioned in the poem Odyssey written by Homer more than 2,700 years ago.