Sweet Italian Fennel Sausage

Total Time:
1 hr 10 min
Prep:
1 hr
Cook:
10 min

Yield:
about 5 pounds sausages

Ingredients
  • 5 pounds pork butt, cut into 1-inch cubes
  • 1 3/4 ounces curing salt (salt peter)
  • 2 teaspoons black pepper
  • 2 tablespoons fennel seeds, toasted
  • 1/4 cup chopped garlic
  • 1/4 cup plus 1 tablespoon sugar
  • 1 1/2 teaspoons cayenne pepper
  • 3/4 cup chicken stock, iced
  • Court bouillon, for poaching
  • Olive oil, for sauteing
  • Honey mustard, to taste
  • Minced onion, to taste
Directions
  • In a bowl combine the pork, curing salt, black pepper, fennel seeds, garlic, sugar and cayenne pepper. Mix to make sure seasonings are well distributed throughout the pork. Freeze for 30 minutes.

  • To prepare the forcemeat, pass the mixture through a meat grinder using the large hole plate. Transfer to an electric mixer, using the paddle on the lowest speed, and mix for 1 minute. Increase the speed to medium and slowly add the stock and mix for 2 minutes. Switch to high speed and mix for 30 seconds.

  • To form the sausages, place about a cup of forcemeat in a 12 by 16-inch piece of plastic wrap. Shape into a 1 1/2 by 8-inch sausage and wrap with the plastic to a tight roll. Tie both ends by forming a knot. Wrap again in aluminum foil. Repeat the process until all forcemeat is used.

  • In a large saute pan bring court bouillon to a simmer. Poach the prepared sausages for 10 minutes or until firm to the touch. Allow to cool and unwrap sausages. In a cast iron pan, over high heat, saute the sausages in olive oil until nicely browned. Slice and serve with honey mustard and minced onion.


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