Stephen
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Fennel Sausage3 3/4 pounds pork shoulder
1 1/4 pounds pork fat
5 teaspoons kosher salt
2 1/2 tablespoons fennel seed
8 cloves garlic
1 tablespoon black pepper
1 tablespoon crushed red pepper
5 teaspoons dried oregano
1 cup water -- or pork broth
Grind meat and fat together through 1/4-inch plate. Put garlic, salt, spices, and water into blender and blend until garlic is emulsified Add to meat and mix well with your hands. Shape into patties or stuff into hog casing.
Makes 16 5 oz. patties.
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