Home-made sicilian pork sausage with fennel

• Gluten free

• Meat

  • 1 Edible sausage casing
  • 808 1/4 g Pork rashers
  • 1593 3/4 g Pork scotch fillet

• Baking & Spices

  • 20 g 1.25 tbsp salt
  • 2 tbsp Fennel seeds
  • 1 tbsp Pepper, freshly ground

• Beer, Wine & Liquor

  • 233 1/3 ml Red or white wine

Found on manusmenu.com

Description

Ingredients

• 800 gms – 1.75 lbs. pork scotch fillet
• 400 gms – 0.9 lbs. pork rashers, skin removed
• 20 gms – 1.25 tbsp salt
• 2 tbsp fennel seeds
• 115 ml – ½ cup red or white wine
• 1 tbsp freshly ground pepper
• Edible sausage casing

Directions

• Roughly chop the scotch fillet and the rashers.
• Grind the scotch fillet and the rashers using a 0.5 cm – 0.2 inch diameter grinder.
• Put the ground meat in a bowl. Add the salt, wine, fennel seeds and ground pepper and knead well.
• Stuff the sausage into the casing and tie it off with a bubble knot.
• Let it dry in the fridge overnight before cooking (or freezing) it.