Homemade Sicilian Pork Sausage with Fennel

Name: Homemade Sicilian Pork Sausage with Fennel
Prep time: 30 min
Total time: 30 min
Ingredients: 800 g – 1.75 lbs pork scotch fillet; 400 g – 0.9 lbs pork rashers (– skin removed); 20 g – 1.25 tbsp salt; 2 tbsp fennel seeds; 115 ml – ½ cup red or white wine; 1 tbsp freshly ground pepper; Edible sausage casing

August 17, 2013 Last updated on October 16, 2025 By Manu 30 Comments

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Fire up the grill for Homemade Sicilian Pork Sausage with Fennel. Juicy, flavourful, and easy to cook, it’s made for outdoor meals and relaxed gatherings.

Homemade Sicilian Pork Sausage with Fennel coiled on a wooden board.

Few recipes take me back to my family’s kitchen quite like Homemade Sicilian Pork Sausage with Fennel. It’s something I’ve been making for years and have always wanted to share here, waiting only for the right moment (and better photos!). At last, the time has come, and we are still perfectly within the Northern Hemisphere grilling season.

For my friends in the Southern Hemisphere, do not worry. I will soon share another way to enjoy this wonderful sausage without lighting up the barbecue.

The best Sicilian fennel sausage I have ever tasted was in San Vito Lo Capo, where the local butchers are well known for it. When my dad was young, he became friends with one of the first butchers in town and often watched him make it. This is the same recipe he later passed on to me, simple, traditional, and full of character.

This Fennel and wine sausage is preservative-free, easy to prepare, and full of genuine flavour. Once you have made your own, I doubt you will ever want to buy sausage again!

I hope you enjoy it, and while you’re here, have a look at my other regional Italian recipes!

What Is Italian Fennel Sausage

Italy is famous for its sausages, and every region makes them in its own way. Order one in the North, and you will probably get something quite different from what you find in the South. They might look similar, but the flavour is never the same. Most are made with pork, yet the seasonings and spices change from place to place, reflecting local tastes and traditions.

In the North, sausages sometimes have a hint of cinnamon, while in the South, they are often spiced with black pepper or chilli. Then there is the Sicilian fennel sausage, known in Italy as salsiccia al finocchietto. What makes it special is the fennel seeds, which give it an unmistakable Sicilian flavour.

This sausage is made from coarsely ground pork mixed with salt, pepper, and plenty of fennel seeds. In Sicily, wild fennel grows everywhere, and its sweet, slightly aniseed taste goes perfectly with the richness of the meat. Some butchers add a little wine or a pinch of chilli for extra depth, but the fennel is always the main flavour.

Sicilian fennel sausage is very versatile. You can grill it, cook it in a pan, or crumble it into a tomato sauce to serve with pasta.

Why This Pork and Fennel Sausage Is a Favourite in My Kitchen

You can make it in advance and freeze the sausages for quick meals later on.
Everything needed is easy to find, and there are no preservatives or unnecessary additives.
It’s delicious on its own, sliced in sandwiches, or added to pasta sauces and risotto.

Key Ingredients for Sicilian Pork Sausage with Fennel

Ingredients for Homemade Sicilian Pork Sausage.

Meat

A mix of pork scotch fillet and pork rashers gives the right balance between lean and fat. The scotch fillet provides structure and flavour. The rashers add moisture and richness to keep the sausage tender and juicy after cooking.

Fennel Seeds

The signature ingredient of Sicilian sausage. They add a soft, fragrant sweetness that works perfectly with the natural richness of the pork.

Wine

Both red and white wine work well. It adds depth to the flavour and helps blend the seasonings evenly through the meat.

Find the complete list with measurements in the recipe card below.

How to Make Homemade Sicilian Pork Sausage with Fennel

Step 1: Roughly chop the scotch fillet and the rashers.

Step 2: Grind the scotch fillet and rashers using a grinder fitted with a 0.5 cm – 0.2 inch plate.

Ground pork and fat mixture in a white bowl prepared for making Sicilian fennel sausage.

Step 3: Put the ground meat in a bowl. Add the salt, wine, fennel seeds, and ground pepper, and knead well.

Ground pork mixed with fennel seeds, salt, pepper, and white wine for traditional Sicilian pork sausage.

Step 4: Stuff the sausage into the casing and tie it off with a bubble knot.

Step 5: Let it dry in the fridge overnight before cooking (or freezing) it.

Homemade Italian fennel sausage on a wooden cutting board with spices and fennel seeds.

Frequently Asked Questions

Can I use other cuts of pork for this Homemade Italian fennel sausage recipe?

Yes, but choose a mix of lean and fatty meat to keep the sausage juicy and tender. Pork shoulder works well because it naturally has the right fat balance. Avoid using very lean cuts on their own, as the sausage can turn dry when cooked.

Can I skip the casing?

Yes, you can shape the mixture into patties or small rolls and cook them like burgers. The flavour will stay the same, but the texture will be slightly different without the traditional snap of the casing. It’s a great option if you do not have the equipment for stuffing.

Which wine works best for this recipe?

Both are traditional choices. Red wine gives a stronger, deeper flavour, while white keeps the sausage fresher and lighter. If you are using spicy fennel seeds or adding chilli, red wine pairs well with those stronger flavours.

Extra Help from the Kitchen

Dry Casings Properly – After soaking, pat the casings dry before stuffing. This prevents slipping and helps the sausage hold its shape more easily.

Use Cold Equipment – Keep the grinder and bowl chilled before use. Cold tools prevent the fat from melting too early, keeping the texture firm.

Twist Links Evenly – When tying the sausage, twist each link in the opposite direction from the previous one to keep them secure and prevent the links from coming apart during cooking.

Avoid Overfilling – Do not pack the sausage casings too tightly, as they can split during cooking. Leave a bit of room for the meat to expand.

Close-up of Homemade Sicilian Pork Sausage with Fennel showing texture and smooth casing.

Variations and Twists

Spicy Calabrian Style – Add crushed chilli flakes for gentle heat inspired by southern Italy. It gives the sausage a warm depth of flavour without taking away from the fennel.

Garlic and Wine – Mix in finely minced garlic and a splash of extra wine for a deeper flavour. The garlic enhances the pork, and the wine helps the seasoning spread evenly through the meat.

Cheese and Herb – Add small cubes of pecorino and a few leaves of chopped parsley for a rich, savoury variation. The cheese softens during cooking and adds a pleasant saltiness to every bite.

Lemon and Fennel – Grate a little lemon zest together with the fennel seeds to lift the flavour. This version has a lighter taste that works especially well when grilled.

Storage and Shelf Life

Store the raw sausage in an airtight container in the fridge for up to 2 days. For longer storage, wrap it in foil and place it in a Ziploc bag before freezing. It can be kept frozen for up to 3 months.

When ready to cook, thaw it in the fridge overnight. Once cooked, refrigerate leftovers in a sealed container for up to 3 days. Reheat gently in a pan or on the grill until warmed through.

Traditional Sicilian fennel sausage coiled on a white plate with fennel seeds on the side.

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