- 2
Ingredients
- 1 1/2 teaspoons fennel seed
- 2 teaspoons kosher salt
- 1 1/2 teaspoons freshly-ground black pepper
- 1 tablespoon chopped parsley leaves
- 2 pounds pork butt - (2 1/2 lbs with bone) -- diced 1/4" pieces
- 5 feet of 36 millimeter collagen casings
- = (do not allow to get wet at any time)
- Shortening -- to lubricate nozzle
- === SPECIAL EQUIPMENT ===
- Meat grinder with stuffing attachment or
- manual stuffer
Preparation
Step 1
Toast fennel seed in medium-sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour.
Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets.
After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil.
If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees.
This recipe yields 2 pounds or 10 to 12 (4-inch) sausage links.