1 1/2 teaspoons fennel seed
2 teaspoons kosher salt
1 1/2 teaspoons black pepper
1 tablespoon chopped parsley leaves
2 pounds pork butt (2 1/2 pounds with bone), diced into
1/4-inch pieces
5 feet of 36 millimeter collagen casings (do not allow
to get wet at any time)
Shortening, to lubricate nozzle of stuffer
Special equipment: meat grinder with stuffing
attachment or manual stuffer
Toast fennel seed in medium
sized, heavy saute pan over medium heat, constantly
moving seeds around in pan until they start to turn
light brown, about 5 minutes. Set aside to cool. Once
cool, grind seeds and combine with salt, pepper, and
chopped parsley in medium mixing bowl. Add pork and
blend thoroughly. Refrigerate for 1 hour.
Using the fine blade of a grinder, grind the pork.
After lubricating stuffer or stuffing attachment with
shortening, load casing onto attachment, clipping end
with a clothespin. Stuff meat into casings, trying to
avoid air pockets. After stuffing is finished lay out on
counter and tie off end. Pinch and twist to form 4-inch
sausages. Wrap in parchment paper and refrigerate for 2
to 3 hours. Store in refrigerator for use within 2 to 3
days or freeze for up to 3 months. If freezing, wrap in
aluminum foil. If using immediately, saute over medium
heat in a heavy saute pan with 1/4-inch of water. Bring
water to boil, put on lid and cook for 10 minutes.
Remove lid and continue cooking over medium heat,
turning every 2 to 3 minutes until golden brown. Sausage
should reach an internal temperature of 150 to 156
degrees F.
