Home-made Sicilian Pork Sausage with Fennel

I am very excited about today’s post.  It is one of those recipes that I have been making for a long time and that I have been very keen on sharing.  The only reason why I hadn’t done it yet was the lack of reasonably good pictures.  But finally the wait is over… and I think we are still in time for the Northern Hemisphere grilling season.  But for all my Southern Hemisphere readers, do not worry… I am soon going to share a recipe that will allow you to enjoy this amazing sausage without using a barbecue.  Italy is very famous for sausages.  There are so many varieties and if you order sausage in the North, you will very likely get something completely different than what you would in the South.  They are different in shape, but above all in ingredients.  They are (almost) all made of pork, but their seasoning is different. In the North you often get a hint of cinnamon in sausages, while in the south they are often spicy and seasoned with either chilli or black pepper.  Sicilian sausage is yet another variation as it is characterised by the use of fennel seeds.  This is my favourite sausage ever as fennel seeds work wonders with pork and freshen up every bite.  I have eaten the best Sicilian fennel sausage in San Vito lo Capo where the butchers are quite famous for it.  When my dad was young, he used to be friends with one of the first local butchers and saw him making this sausage time and time again.  So… here you have the recipe that my dad passed on to me.  I urge you to try it.  It is AMAZING, preservative free and easy to make.  I bet you won’t buy ready made sausage ever again!  Enjoy and don’t forget to check out my other Regional Italian dishes!

Home-made Sicilian Pork Sausage with Fennel

Home-made Sicilian Pork Sausage with Fennel

5.0 from 2 reviews
Prep time
Total time
Recipe type: Sausage Tutorial
Cuisine: Italian
Serves: makes 1.2 kg - 2.65 lbs.
  • 800 gms – 1.75 lbs. pork scotch fillet
  • 400 gms – 0.9 lbs. pork rashers, skin removed
  • 20 gms – 1.25 tbsp salt
  • 2 tbsp fennel seeds
  • 115 ml – ½ cup red or white wine
  • 1 tbsp freshly ground pepper
  • Edible sausage casing
  1. Roughly chop the scotch fillet and the rashers.
  2. Grind the scotch fillet and the rashers using a 0.5 cm – 0.2 inch diameter grinder.
  3. Put the ground meat in a bowl. Add the salt, wine, fennel seeds and ground pepper and knead well.
  4. Stuff the sausage into the casing and tie it off with a bubble knot.
  5. Let it dry in the fridge overnight before cooking (or freezing) it.
This sausage can be frozen for up to 3 months, just wrap it in foil and then put it into a Ziploc bag before freezing it.

Home-made Sicilian Pork Sausage with Fennel

Home-made Sicilian Pork Sausage with Fennel

Pin It

Related Posts:

Get More Updates!

Sign up to get exclusive updates & tips!


  1. Danny says

    Yum. My parent have been making these here in Sydney for years.
    I know sometime my papa uses his wild fennel leaves instead
    of fennel seeds or aniseed seeds (he reckons they are closer to wild
    fennel seeds in sicilia…boh???) I know around Catania they call
    these SALSICCIA AL CEPPO- because they mince the
    pork with a knife on a tree stump(ceppo).

  2. says

    This looks fantastic Manuela! i always shy away from making sausage because I don’t want to deal with the casings. But I love fennel sausage albeit a bit spicier. must give it a try!!

    • says

      Casings can be a difficult and a little intimidating. However after a little patience and love they can be easily cleaned and washed.

      1. Put them in cold water to soak for an hour or so. (no firm time, I just do this to ensure all salt removed.

      2. Sometimes they are turned the right way when you buy them (check to see where the little strands are. If on the outside they are the right way. If not, you will have to turn them inside out. Find the end and fill with water and they will do the work themselves). Wash them three times once they are right side out. Just run water through them and press the water out. No need to make long long strande. Cut them after 4ft to make it easier.

      3. Put washed casings in a seperate bowl and cover with water and refridgerate until needed. Casings should be easily seperated if washed properly when you need them.

      4. Left over casings can be reused later if you package them in a plastic bag and salt. Add lots of salt and then place them back in the freezer.

      Hopefully this helps.

  3. cristina says

    OMG! This is how my daddy use to make sausages. So authentic! This looks fantastic!!! I am so trying this. I know my Home and Family viewers will love this!!!!

  4. says

    I formulate sausages for our own food business and this caught my attention and intense interest. I definitely will try it and come out with a new variety here in Philippines. Thank you very much. Your pic looks so tempting. Great!


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Rate this recipe: