Sweet Italian Fennel Sausage
- 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
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.
Recipe courtesy Wolfgang Puck
Recipe courtesy of Emeril Lagasse