Total Time
336hrs 30mins
Prep 30 mins
Cook 336 hrs

This ubiquitous pork sausage is everywhere, and as we all know some are terrific, others are gross. I've taken a basic approach to traditional "sweet" sausages flavoured with fennel. To make hot sausages, simply add 1 or 2 teaspoons or more to taste of crushed red pepper flakes.

Ingredients Nutrition

  • 1 tablespoon fennel seed
  • 14 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt, course (use normal o sea salt this is a pork sausage)
  • 1 garlic clove, finely minced
  • 1 lb pork shoulder, well trimmed and cut in 2-inch strips (butt or leg, very lean)
  • 12 lb pork fat, fresh, cleaned of any membrane & cut into strips (pref fat-back or belly fat)
  • 14 cup dry white wine, chilled


  1. Combine fennel, thyme, pepper and salt in a mortar and grind well but do not reduce to powder.
  2. Add the garlic. Combine this seasoning mixture, wine, meat and fat in a large bowl, and refrigerate, covered, for several hours or overnight.
  3. Pass the cold mixture through a meat grinder with the coarsest disc inserted.
  4. Attach the sausage funnel, gather the prepared casing onto it, and pass the ground mixture through the course disc again, filling the casing as you go.
  5. Alternately, divide the mixture into batches and quickly grind in a food processor, being careful not to grind too fine. When all the batches are ground, knead them together in the bowl, then begin forcing through a large funnel into prepared casing.
Most Helpful

I made these luscious sausages using the fennel. They were wonderful! I made both sweet and hot, and both of them came out terrific. Wouldn't change a thing!

MichelliBelli April 04, 2008

I haven't yet tried this recipe,but a comment on all of the sausage recipes I've seen on Recipezaar. There are several which call for fennel,but none for anise. Try subing anise for fennel.

Bill2 August 24, 2001