Homemade Italian Fennel Pork Sausage | BOCA NO TROMBONE! | Scoop.it

Fennel seed is one of the main ingredients in Italian sausage and this recipe includes Asiago cheese for added flavor. Try making your own at home. You can use a food processor to chop up the pork and most electric mixers come with a sausage stuffer attachment. This sausage is just as good in patties as in casings.


2 large boneless pork shoulder roasts, cut into small chunks (remove large pieces of fat) weighing 6 pounds after trimming1-1/2 tablespoons salt2 teaspoons black pepper1/2 teaspoon crushed red pepper5 tablespoons minced Italian parsley1/2 cup grated Asiago cheese4 tablespoons crushed fennel seeds3 garlic cloves, minced

Toast fennel seeds in a pan in a preheated 325-degree F. oven for 10 minutes. Cool before using in the recipe.
In a large bowl, combine pork, salt, pepper red pepper, parsley, Asiago cheese, fennel seeds and garlic. Thoroughly blend with your hands. Cover the bowl with plastic wrap and refrigerate overnight for flavors to blend.
Put seasoned pork chunks through the medium plate of a food chopper. Place in a large bowl and mix thoroughly to evenly distribute seasonings.
All sausages can be prepared as patties (the easiest) or run through a sausage-stuffer into hog casings by following the instructions of the appliance. Sausages freeze well.
Patties can be sauteed in a little olive oil and served with tomato sauce.
Yield: about 6 pounds.

Via Mariano Pallottini