Print
Homemade Sicilian Pork Sausage with Fennel
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.
Prep Time: 30 minutes
Total Time: 30 minutes
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
Instructions
-
Roughly chop the scotch fillet and the rashers.
-
Grind the scotch fillet and rashers using a grinder fitted with a 0.5 cm – 0.2 inch plate.
-
Put the ground meat in a bowl. Add the salt, wine, fennel seeds, and ground pepper, and knead well.
-
Stuff the sausage into the casing and tie it off with a bubble knot.
-
Let it dry in the fridge overnight before cooking (or freezing) it.
Recipe Notes
Freeze the sausage for up to 3 months. Wrap it tightly in foil and place it in a Ziploc bag to keep it fresh.