There is fennel in this sausage.

A new meat mincer, a new sausage!

Fennel sausage.

Fennel sausage through a Kitchenaid machine with a Jupiter meat grinder on top.

I have made sausage before, but it always was hard work and although the sausages always looked good, they were not always a great success in terms of flavour and consistency. Not anymore! I suppose that nothing can replace experience, a bit of quality equipment does no harm either.


The ingredients:

• 300 grams fat (white, belly)
• 700 gram lean pork meat (I used schnitzel, i.e. pork cutlets)
• two tablespoons of fennel seeds
• some cloves of garlic (two is enough, three if you want to enjoy the flavour of the sausage for the next two days)
• chili pepper to taste
• 15 grams of salt (not colorozo, use regular kitchen salt)
• 75 ml of white wine
• a bit more than one meter of sausage casing (pigs) 

The machine!

Kitchenaid!

Keep the meat very cool. You can put it in the freezer, although you need to be able to work with the meat when you take it out. After each step, put the meat back into the freezer.

Cut the meat into cubes so that the meat grinder can easily swallow it. Keep it separate from the fat. Mince the meat and put back into the freezer. Mince the fat and put back into the freezer.

Cut the required length of casing and rinse and wash well. Keep cool in a bowl of water.

Casing.

Grind the fennel seeds with mortar and pestle, add the garlic and grind this as well. Then add it to a cup of white wine, to let the fennel rehydrate. You can add the 15 grams of salt and the chili to the mixture. Store the mixture in the fridge.

Next, take the meet from the freezer and mix the wine/fennel/salt/chili/garlic through it, using the Kitchenaid mixing tools if you like, or by hand, until everything is nice and sticky. Then take the fat from the freezer, add to the meet and mix very well. Then put the whole mixture back into the fridge.

Mix baby, mix!

Remove the knife from the mincer, put the sausage filling nozzle on. Fill the casing and tie the filled casing into nice and thick little sausages.

Pretty or what?

 Leave them to rest for a day or so, or cook them at once.

Fennel magic.

Oh, and by the way, fennel is a carminative, just so you know.



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