in Italy

Spicy fennel sausage

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Ingredients for 20 servings:

  • 3 kg pork belly
  • 1 kg lean pork
  • Spice(s) per kg of meat:
  • 18 g curing salt
  • 5 g sweet paprika powder
  • 3 g fennel seeds, coarsely ground
  • 2 g pepper
  • 2 g chili powder

Instructions

Working time approx. 3 hours; Total time approx. 3 hours

sausage

Cut the meat into pieces suitable for grinding. Add the spices, mix thoroughly, and grind. Mix thoroughly again and stuff into 28-32 mm pork casings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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