Fennel-Spiced Homemade Italian Sausage

Method

1. 01

   Cube the pork shoulder into thick slices, then strips, and finally into small cubes. Ensure the meat has a fat content of roughly 25-30% for a juicy result. Transfer the cubed pork to the refrigerator to keep it as cold as possible.

   

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2. 02

   Prepare the seasoning paste (MSSP) by crushing garlic cloves with a portion of the salt in a mortar and pestle. Add fennel seeds, anise seeds, and black pepper; bruise for 10-15 seconds to release oils. Mix in the remaining spices (oregano, marjoram, coriander, mustard, allspice, and optional pepper flakes/cayenne), sugar, and a splash of water to form a paste.

   

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3. 03

   Combine the chilled pork cubes with the seasoning paste and the remaining salt. Mix thoroughly by hand for several minutes until the meat is evenly coated. Cover and refrigerate for at least 24 hours to allow the flavors to penetrate the meat.

   

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4. 04

   Setup a meat grinder with a coarse plate and grind the seasoned pork on the slowest speed. Keep the meat very cold throughout this process for the best texture. Once ground, the meat can be used as bulk sausage or prepared for stuffing.

   

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5. 05

   Soak hog casings in water until soft. Thread a casing onto the stuffing tube and feed the ground meat through the machine, using a plunger to push the meat into the casing. Avoid overstuffing or leaving air pockets. Once filled, pinch and twist the long coil into individual links.

   

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6. 06

   Place the sausage links on a wire rack set over a sheet pan. Refrigerate them uncovered for another 24 hours; this allows the casings to dry slightly and the flavors to fully mature before grilling or pan-frying.

   

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