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Home-made Sicilian Pork Sausage with Fennel

Home-made Sicilian Pork Sausage with Fennel

A tutorial on how to make your own Sicilian Pork Sausage with Fennel at home!

Course Sausage Tutorial
Cuisine Italian
Prep Time 30 minutes
Total Time 30 minutes
Author Manuela Zangara

Ingredients

  • 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

Instructions

  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.

Recipe Notes

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.