Re: Has anyone been able to replicate Zuppardi’s Fennel Sausage-

Quote from: PapaJawnz on September 23, 2024, 10:14:33 AMI’ve made it before and thought it was really good.  I think the key is to try and distribute the fennel evenly which is tricky with raw ground pork.  For sure worth trying.  I would be making that recipe always but the cost of raw ground pork is more expensive than sausage now a days 

I use Kenji’s method of Sausage, but I toast the fennel seeds 1st, let them stay whole, let them sit in with the pork cubes overnight, then grind my own. It works out to a TBSP per pound, and is much mellower and killer this way. I can actually taste the fennel in a good way even though I make a hella spicy hot sausage and my capsicum tolerance it way high it still makes it better.
Got tired of trying to get actual spicy sausage and just invested in my own equipment, and fennel en mass is a part of the equation for really hot and spicy Italian sausage.
It goes good with beer!