Pork And Fennel Sausages

1. 1

   Using a meat grinder, grind chilled pork in small batches using a medium-coarse blade. Alternatively, mince pork by hand, chopping finely. Combine with remaining ingredients.

2. 2

   Using a sausage stuffer, bunch 1 casing over nozzle, leaving 2 inches at the end. Feed ground meat into the machine, slowly easing off casing as it fills. Twist sausage into a spiral as you go. Alternatively, use a large piping bag fitted with a 3/4 inch tip. Slowly pipe mixture into casing, easing casing off the tip as it fills.

3. 3

   Pinch and twist filled sausage casing at 5 inch intervals, in alternate directions, to make individual sausages. Tie off at both ends. Spread sausages on a rack over a tray to allow the air to circulate. Chill, uncovered, for 24 hours, to dry out casings.

* Per serving · 4 servings · Values may vary.

No additional tips available.