Sweet Italian Fennel Sausage Recipe
Recipe courtesy of Wolfgang Puck
Yield: about 5 pounds sausages
Total: 1 hr 10 min
Prep: 1 hr
Cook: 10 min
Ingredients ()
- 5 pounds pork butt, cut into 1-inch cubes
- 1 3/4 ounces curing salt (salt peter)
- 2 teaspoons black pepper
- 2 tablespoons fennel seeds, toasted
- 1/4 cup chopped garlic
- 1/4 cup plus 1 tablespoon sugar
- 1 1/2 teaspoons cayenne pepper
- 3/4 cup chicken stock, iced
- Court bouillon, for poaching
- Olive oil, for sauteing
- Honey mustard, to taste
- Minced onion, to taste
Instructions
- Fire up your kitchen adventure! In a large mixing bowl, toss together the pork butt cubes, curing salt, black pepper, toasted fennel seeds, chopped garlic, sugar, and cayenne. Mix until every piece bursts with flavor. Chill in the freezer for 30 minutes to make grinding a breeze.
- Grind the chilled pork through a meat grinder using the large plate for that perfect texture. Paddle it in an electric mixer on low for 1 minute, then medium speed while pouring in the iced chicken stock over 2 minutes. Crank to high for 30 secondsyour forcemeat is now irresistibly smooth and ready to shine!
- Shape magic: Scoop a cup of forcemeat onto plastic wrap (12x16 inches), roll into 1 1/2-inch wide by 8-inch long sausages. Twist ends tight, double-wrap in foil. Repeat to use it allyou're crafting homemade perfection.
- Poach in simmering court bouillon for 10 minutes until firm. Cool, unwrap, then sear in a hot cast-iron pan with olive oil for a golden crust. Slice, drizzle with honey mustard, top with minced onion, and savor the explosion of Italian fennel goodness!
Cook Mode (Keep screen awake) NEW: Switch to Cook Mode to keep your screen on while you create this Wolfgang Puck masterpiece.
