Sweet Fennel Sausage

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Breakfast/Brunch

45 minutes


Makes about 30- 6 oz. sausages

    • 10 lbs
      4.5 kg
      Canadian Pork Shoulder Blade or Picnic Roast, boneless
    • 3 Tbsp
      45 mL
      salt
    • 2 1/2 tsp
      12 mL
      black pepper
    • 2 1/2 tsp
      12 mL
      granulated garlic
    • 2 1/2 tsp
      12 mL
      ground fennel
    • 1 cup
      250 mL
      ice water

Directions

Making your own sausages is surprisingly easy – once you have the equipment.This recipe can be adjusted endlessly; just keep the pork/salt/water ratio constant. The liquid needn’t be water – wine or juice can be used also. Equipment: Grinder and blades, sausage casing, saugage stuffer. There are specialty stores that will sell all this.

Method: Make sure the ratio of fat to lean is around 75:25, i.e. 7 1/2 lb lean to 2 1/2 lb fat; boneless pork blade or picnic is ideal. Make sure all ingredients are chilled. Grind pork using a 1/2″ (1.25 cm) coarse plate. Mix in salt, pepper, granulated garlic, and ground fennel. Add 1 cup (250 mL) ice water and mix thoroughly. Grind half the batch again using the same size plate. Remix both halves back together. Stuff mixture into casing. Link and refrigerate. Wait 24 hours before cooking.

Note: Fresh sausage should always be cooked to well done.


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