Pork and Fennel Sausages

Pork and Fennel Sausages are used in many recipes, so it makes sense to make your own sausages to go in those recipes. Here is an easy recipe to make these sausages at home.

Pork and Fennel Sausages
Recipe type: Pizza
  • 700 g lean pork
  • 300 g back fat, jowls, hard fat trimmings
Ingredients per 1000g (1 kg) of meat
  • 1 large brown onion, finely diced
  • 4 cloves garlic crushed
  • 3 teaspoons salt
  • 2 teaspoons fennel seeds
  • 2 teaspoons cracked pepper
  • 2 teaspoons dried oregano
  • ½ teaspoon allspice
  1. Grind pork through an 8 mm plate.
  2. Mix all ingredients with the ground pork
With casings:
  1. Stuff into 32mm hog casings and tie off into 10 - 15 cm links.
  2. Prick sausage with pin or needle to release any air that is trapped in the casing, if necessary
  3. Hang the sausage in cool area and allow the casing to air dry.
  4. Refrigerate or freeze as desired (but they are best fresh)
  5. Cook by grilling, pan frying or steaming.
Without casings:
  1. Divide the ground pork into 10 - 12 even portions and shape each portion into a thin sausage shape.
  2. Wrap and roll each formed sausage in a piece of plastic wrap and tightly twist the ends closed to seal
  3. Bring a large saucepan or stockpot (large enough to hold half of the sausages) of water to the boil.
  4. Add half the sausages, still wrapped in plastic. Cook for 2 to 3 minutes, turning, until mince changes colour.
  5. Carefully remove from pan.
  6. Cut plastic from sausages and discard. Repeat with remaining sausages.
  7. Refrigerate or freeze as desired (but they are best fresh)
  8. Cook by grilling, pan frying or steaming.
If you are going to be making our Fire Breather Pizza, the method without casings is best.



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