Simple Fennel Sausage
After finding out I could easily make my own loose sausage, I was hooked! This recipe is adapted from Alice Waters' homemade sausage recipe. Fennel sausage will add a lot of flavor to just about anything calling for ground meat or loose sausage. I use it for making extra tasty meatballs, sausage patties, for pizza topping, pastas, and stuffings for peppers. I recommend choosing or ask for extra fatty pork, like that from the pork shoulder, as it keeps the meat moist when cooking.
Simple Fennel Sausage
After finding out I could easily make my own loose sausage, I was hooked! This recipe is adapted from Alice Waters' homemade sausage recipe. Fennel sausage will add a lot of flavor to just about anything calling for ground meat or loose sausage. I use it for making extra tasty meatballs, sausage patties, for pizza topping, pastas, and stuffings for peppers. I recommend choosing or ask for extra fatty pork, like that from the pork shoulder, as it keeps the meat moist when cooking.
Open in Cookpad AppSteps
- 1
Roughly grind fennel seeds with a mortar and pestle. Or alternatively, place in a plastic bag and crush with a rolling pin.
- 2
Crush pepper corns so they break into pieces. You can crush with a mortar and pestle, or put into a plastic bag and crush.
- 3
Finely mince garlic. Mix all spices, salt, garlic and wine with pork in a bowl. Mix until spices are distributed evenly but do not mash meat.
- 4
You can keep fresh sausage meat for up to a week in the refrigerator. This recipe makes 10-12 small meatballs.
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