Italian Sausage

1. 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. 2

   Set aside to cool.

3. 3

   Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl.

4. 4

   Add pork and blend thoroughly.

5. 5

   Refrigerate for 1 hour.

6. 6

   Using the fine blade of a grinder, grind the pork.

7. 7

   After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.

8. 8

   Stuff meat into casings, trying to avoid air pockets.

9. 9

   After stuffing is finished lay out on counter and tie off end.

10. 10

    Pinch and twist to form 4-inch sausages.

11. 11

    Wrap in parchment paper and refrigerate for 2 to 3 hours.

12. 12

    Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months.

13. 13

    If freezing, wrap in aluminum foil.

14. 14

    If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water.

15. 15

    Bring water to boil, put on lid and cook for 10 minutes.

16. 16

    Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown.

17. 17

    Sausage should reach an internal temperature of 150 to 156 degrees F.

* Per serving · 4 servings · Values may vary.