Homemade Italian Sausage (Spicy Fennel Links)

Name: Homemade Italian Sausage (Spicy Fennel Links)
Ingredients: 1 kg Pork shoulder (cubed); 200 g Pork fatback (cubed); 2–3 tsp Fennel seeds (toasted & crushed); 1 tsp Paprika (sweet); 1–2 tsp (adjust heat) Red chili flakes; 1 tsp Garlic powder; 2 tsp Salt; 1 tsp Black pepper; 2–3 meters Hog casings (soaked)

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesItalianSausageFennelSpicyFromScratchLinksMediterraneanStyle

Homemade Italian Sausage (Spicy Fennel Links)

Nutrition (per serving)

260Calories

20 gProtein

2 gCarbs

22 gFat

1 gSugar

900 mgSalt

Ingredients

1 kg Pork shoulder (cubed)
200 g Pork fatback (cubed)
2–3 tsp Fennel seeds (toasted & crushed)
1 tsp Paprika (sweet)
1–2 tsp (adjust heat) Red chili flakes
1 tsp Garlic powder
2 tsp Salt
1 tsp Black pepper
2–3 meters Hog casings (soaked)

Method

Chill meat and fat 30–60 min → grind with coarse plate into bowl.
Add all spices, salt, pepper → mix by hand 2–3 min until sticky.
Test patty: fry → taste → adjust (more fennel or chili).
Soak casings in warm water 30 min → rinse inside/out → load onto sausage stuffer tube.
Stuff meat mixture into casings → twist into 10–15 cm links → prick air bubbles with needle.
Refrigerate uncovered overnight to dry casings (helps browning).
Cook: grill or fry 10–15 min turning often until internal 71 °C (160 °F).
Store raw in fridge 2–3 days or freeze 3 months — spicy fennel Italian sausage links from scratch.