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Homemade Sicilian Pork Sausage with Fennel Recipe
Made with pork, fennel seeds, wine, and black pepper, Homemade Sicilian Pork Sausage with Fennel is a traditional Sicilian recipe perfect for grilling, pan-frying, or pasta sauces.
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
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Roughly chop the scotch fillet and the rashers.
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Grind the scotch fillet and rashers using a grinder fitted with a 0.5 cm – 0.2 inch plate.
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Put the ground meat in a bowl. Add the salt, wine, fennel seeds, and ground pepper, and knead well.
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Stuff the sausage into the casing and tie it off with a bubble knot.
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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.
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