Classic Italian pork and fennel sausages

Classic Italian pork and fennel sausages

By
From
Meat
Makes
1.3 kg sausages
Photographer
Dean Cambray

This is a classic Italian combination of pork with fennel and a hint of chilli – although you can make them hotter or milder if you prefer.

My favourite way of serving these sausages is with Nonno’s cake and lots of freshly grated parmesan. Traditionally, the polenta would be poured out onto a clean wooden table and the sausages piled on top – sometimes in a spicy tomato sauce. It’s the perfect dish for festivals and other special occasions, when everyone gets stuck in together!

Ingredients

Quantity Ingredient
1kg lean pork belly, neck or shoulder
300g pork back fat
2 garlic cloves, sliced
2 tablespoons fennel seeds
1 teaspoon dried chilli flakes
1 teaspoon ground allspice
2 tablespoons freshly ground black pepper
1 1/2 tablespoons kitchen or table salt, (not rock salt or salt flakes)
1/2 cup parsley, chopped
3-4 metres natural sausage casings

Method

  1. To prepare the sausage mixture, first trim away any connective tissue and sinews from the meat, then dice both meat and fat into 5 cm cubes. Transfer to a large mixing bowl and add the remaining ingredients. Use your hands to mix everything together well, so that the fat and flavourings are evenly distributed. At this stage, I like to cover the bowl and refrigerate the sausage mixture overnight, which allows all the flavours to develop, but you can proceed straight away to making the sausages if you prefer.
  2. When ready to make the sausages, remove the mixture from the refrigerator and feed it through a mincer fitted with a medium blade, until you achieve the consistency you like. I prefer a coarser texture.
  3. Fill the sausage casings and twist to form links. Transfer the sausage links to the refrigerator until ready to use, but at least overnight.
Tags:
Meat
Adrian
Richardson
La
Luna
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