Adapted from Alton Brown
[ Pictures are from a quadruple batch. Unless you do the same, your amounts will be much smaller! ]
- 1 1/2 teaspoons fennel seed
- 2 teaspoons kosher salt
- 1 1/2 teaspoons black pepper
- 1 tablespoon chopped parsley leaves
- 2 pounds pork butt (2 1/2 pounds with bone), sliced into 1x1xWhatever, strips for ease of feeding into the grinder
- If you’re making sausage links: 5 feet of 36-millimeter collagen casings (do not allow to get wet at any time)
- Shortening, to lubricate nozzle of stuffer
SPECIAL EQUIPMENT: meat grinder with stuffing attachment or manual stuffer
- Toast fennel seed in medium-sized, heavy saute pan over medium heat, constantly moving seeds around in the pan until they start to turn light brown, about 5 minutes.
- Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl.
- Add pork and blend thoroughly.
- Refrigerate for 1 hour.
- Using the fine blade of a grinder, grind the pork.
- The sausage can be used immediately or stored for later.
OPTIONAL: Making Sausage Links
- After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.
- Stuff meat into casings, trying to avoid air pockets.
- After stuffing is finished layout on the counter and tie off the end. Pinch and twist to form 4-inch sausages.
- Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil.
- If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water.
- Bring water to boil, put on the lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown.
- Sausage should reach an internal temperature of 150 to 156 degrees F.
STORAGE FOR LATER USE
- Wrap in parchment paper and refrigerate for 2 to 3 hours.
- Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil.