DIY: fennel sausage

Last week we visited Fette Sau, an amazing bbq restaurant in the midst of Williamsburg. We ate very good ribs and sausage and we thought it would be nice to share with you my fennel sausage recipe. This recipe will create 6 sausages, which you can freeze if you’d like. So when friends are over, the only thing you have to do is thaw and bake and serve the fennel sausages with a good portion of potato salad.

Ingredients
300 grams pork shoulder
300 grams bacon
5 grams fennelseed – use a mortar to grind
2 grams black pepper
8 grams salt
Hint of nutmeg
50 ml white wine
A handfull of parsley
Hog casings (available at your local butcher)
7 grams white caster sugar
0,25 tsp oregano

Equipment
Kitchenaid
Food grinder
Sausage stuffer

Before you start be sure that all meat is cold! Therefore freeze it three hours before you start.

  1. Place all herbs and spices in a mortar and grind.
  2. Cut the meat into 2×2 cm dices.
  3. Mix the herb and spice mixture with the meat.
  4. Add the white wine and mix everything together to a cohesive ball.
  5. Check the temperature of the meat mixture. Is it too warm? Place it in the fridge for 0,5 hour.
  6. Run water through the intestines to clean them. Intestines are kept in salt water and you want to get rid of the saltiness.
  7. Attach the sausage stuffer to your Kitchenaid and grease it with some butter or oil.
  8. Now place as much of the casings over the sausage stuffer, this will make it easier to stuff it later on. Create a knot at the end of the casing.
  9. Pack a handful of sausage meat into the stuffer. Turn the Kitchendaid to speed 4.
  10. Stuff the casing with meat. Try to prevent air getting between the intestine and the meat. Once fillet cut the left over casing.
  11. At this point you are going to divide the sausage meat. Determine how big you want each sausage to be and mark that space by squeezing the sausage with two fingers. Then you turn the sausage, which tightens the casing around the meat.
  12. To create a chain of sausages you swop each sausage into the opposite direction. So, the first one to the right, the second to the left, the third one to the right etc.
  13. Place the chain over a small rack and store them in the fridge so they get really cold.
  14. After two hours take the sausages out of the fridge. Cut the sausages and don’t worry, the casing will hold its place.
  15. Use a sterilised needle and pinch small holes in the sausages, this will eliminate any airpockets.
  16. You’re done. Enjoy!

 

 

 

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