-
1
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.
-
2
Set aside to cool.
-
3
Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl.
-
4
Add pork and blend thoroughly.
-
5
Refrigerate for 1 hour.
-
6
Using the fine blade of a grinder, grind the pork.
-
7
After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.
-
8
Stuff meat into casings, trying to avoid air pockets.
-
9
After stuffing is finished lay out on counter and tie off end.
-
10
Pinch and twist to form 4-inch sausages.
-
11
Wrap in parchment paper and refrigerate for 2 to 3 hours.
-
12
Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months.
-
13
If freezing, wrap in aluminum foil.
-
14
If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water.
-
15
Bring water to boil, put on lid and cook for 10 minutes.
-
16
Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown.
-
17
Sausage should reach an internal temperature of 150 to 156 degrees F.
