Sweet Italian Fennel Sausage
Serves: 3
Manley Abshire
1 January 1970
Based on User reviews:
47
Spice
46
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tsps
Black Pepper2 tbsps
Fennel Seed (toasted)1 cup
Garlic (chopped)1.5 tsps
Cayenne Pepper3 cup
Chicken Stock (iced)Directions:
1
In a bowl combine the pork, curing salt, black pepper, fennel seeds, garlic, sugar and cayenne pepper
2
Mix to make sure seasonings are well distributed throughout the pork
3
Freeze for 30 minutes
4
To prepare the forcemeat, pass the mixture through a meat grinder using the large hole plate
5
Transfer to an electric mixer, using the paddle on the lowest speed, and mix for 1 minute
6
Increase the speed to medium and slowly add the stock and mix for 2 minutes
7
Switch to high speed and mix for 30 seconds
8
To form the sausages, place about a cup of forcemeat in a 12 by 16-inch piece of plastic wrap
9
Shape into a 1 1/2 by 8-inch sausage and wrap with the plastic to a tight roll
10
Tie both ends by forming a knot
11
Wrap again in aluminum foil
12
Repeat the process until all forcemeat is used
13
In a large saute pan bring court bouillon to a simmer
14
Poach the prepared sausages for 10 minutes or until firm to the touch
15
Allow to cool and unwrap sausages
16
In a cast iron pan, over high heat, saute the sausages in olive oil until nicely browned
17
Slice and serve with honey mustard and minced onion