2½ pounds lean pork butt, turkey, or other meat suitable for grinding (pre-ground meat can be used if you don't grind yourself)
3 large cloves garlic, crushed
⅛ teaspoon dry basil
⅛ teaspoon dry oregano
⅛ teaspoon cracked rosemary
¼ teaspoon hot red pepper flakes (or to taste)
1½ teaspoons fennel seed (up to 1 tablespoon if you like dominant fennel flavor)
2 teaspoons kosher salt
1½ teaspoons black pepper
2 tablespoons Italian (flat leaf) parsley, chopped, or 1 tablespoon dried parsley
¼ cup sugar
5 feet of 36 millimeter collagen casings (do not allow to get wet at any time)(optional)
Shortening, to lubricate nozzle of stuffer (optional)
If you are grinding your meat fresh, use the fine blade of a grinder.
Toast fennel seed in medium sized, heavy saute pan over medium heat,
constantly moving seeds around in pan until they start to turn light
brown, about 5 minutes (optional). Set aside to cool. Once cool, grind
seeds and other dry spices, then combine with sugar and salt. Add ground
meat and blend thoroughly. Refrigerate for 1 hour.
I don't usually use sausage casings, and instead form into long, round,
somewhat flat patties for grilling. If you choose to stuff, use instructions below:
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 lay out on
counter and tie off 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.