Italian Sausage (Pork-Based, Fennel-Spiced)

Name: Italian Sausage (Pork-Based, Fennel-Spiced)
Ingredients: 1 kg Pork shoulder (ground); 200 g Pork fat; 2–3 tsp Fennel seeds (toasted & crushed); 1 tsp Paprika (sweet); 1–2 tsp Red chili flakes (optional); 1 tsp Garlic powder; 2 tsp Salt; 1 tsp Black pepper; 2–3 m Sausage casings

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesItalianSausageFromScratchFennelSpicyOptionHomemade

Italian Sausage (Pork-Based, Fennel-Spiced)

Nutrition (per serving)

260Calories

20 gProtein

2 gCarbs

22 gFat

1 gSugar

900 mgSalt

Ingredients

1 kg Pork shoulder (ground)
200 g Pork fat
2–3 tsp Fennel seeds (toasted & crushed)
1 tsp Paprika (sweet)
1–2 tsp Red chili flakes (optional)
1 tsp Garlic powder
2 tsp Salt
1 tsp Black pepper
2–3 m Sausage casings

Method

Grind chilled pork + fat using coarse plate.
Mix ground meat with all spices, salt, pepper → knead by hand 2–3 min.
Test patty: fry → taste → adjust (e.g. more fennel or chili).
Stuff into soaked casings using stuffer → twist into links.
Refrigerate 1–2 hours to firm.
Cook: grill or fry 10–15 min until internal 71 °C (160 °F).
Store raw in fridge 2–3 days or freeze — fennel-forward Italian sausage for pasta, pizza.