Perfect Pork and Fennel Sausages
Makes about 6 large sausages
  • 800g lean pork rashers or pork belly
  • ½ tsp fennel seeds
  • 1 tsp salt
  • ½ tsp fresh course ground black pepper
  • Natural pork sausage casings
  1. First thing to do is trim up your pork, remove any skin from your rashers. Cut into rough cubes and place in a bowl.
  2. Place your casings in a bowl of water to soften.
  3. Next, place a fry pan on a medium high heat, add fennel seeds and toast for a few minutes until fragrant, moving constantly to toast evenly. Add to a mortar and pestle. Allow to cool slightly and then roughly grind up the fennel seeds to make a powder. It doesn’t have to be a complete powder, some whole or part fennel seeds are nice too.
  4. Add the fennel, salt and pepper to the pork and give it a mix to disperse the flavours fairly evenly.
  5. Grind the meat using a course setting on a meat grinder. Put the ground meat into a bowl and give it a little mix just to ensure that the salt, pepper and fennel flavours have been mixed evenly. Then I like to grab a spoonful and fry it up in a fry pan just so I can check the seasoning and adjust if necessary. Plus I am a big of a pig and really just can’t wait to try it. Any excuse will do.
  6. Once you are happy with the flavours, place back through the machine, without the grinder attachment and stuff into the softened sausage casings and shape into a thin sausage. Then twist into about 6 inch lengths.
Recipe by Eatin' mess at