Recipe courtesy of Wolfgang Puck
Sweet Italian Fennel Sausage
- Yield: about 5 pounds sausages
- Total: 1 hr 10 min
- Prep: 1 hr
- Cook: 10 min
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.