Italian Sweet Fennel Sausage
Making the sausages was not as hard as I thought, and it tasted amazing. No need for me to buy sausages any more, this homemade one rocks.
Yield
16 servingsPrep
30 minCook
0 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
pork shoulder
|
|
| ¾ | pound |
pork fat
|
|
| 4 | each |
garlic cloves
minced |
|
| 4 | teaspoons |
kosher salt
|
|
| 2 | tablespoons |
fennel seeds
|
|
| 1 | tablespoon |
black pepper
ground |
|
| ⅛ | tablespoon |
allspice
ground |
|
| 1 | teaspoon |
oregano
dried |
|
| ½ | cup |
red wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
pork shoulder
|
|
| 340.2 | g |
pork fat
|
|
| 4 | each |
garlic cloves
minced |
|
| 2E+1 | ml |
kosher salt
|
|
| 3E+1 | ml |
fennel seeds
|
|
| 15 | ml |
black pepper
ground |
|
| 1.9 | ml |
allspice
ground |
|
| 5 | ml |
oregano
dried |
|
| 118 | ml |
red wine
dry |
*
|
Directions
Grind the pork and fat together in a food grinder with a ⅜ inch plate.
Add garlic, salt, spices, and wine. Mix well with your hands.
Shape into patties or stuff into casings.
Keeps 3 days in refrigerator or 2 to 3 months frozen.
