Fresh Fennel Sausage by Craig Deihl

Fresh fennel sausage

Yields: 15 each 6-inch sausages

These are great on their own or in a bun with peppers and onions. They are also great served with white beans and kale.

3 kilograms Pork shoulder 60% meat 40% fat

48 grams kosher salt

15 grams sugar

60 grams fresh fennel, chopped fine

10 grams garlic, crushed

4 grams white pepper, ground

3 grams crushed red pepper

4 grams fennel seed, ground

2 grams fennel seed, whole

1 grams cayenne pepper


  1. Dice the pork shoulder into half-inch cubes. Add the rest of the ingredients and mix well. Place mixed pork on a baking tray and freeze for 30 minutes. Place grinder parts in the freezer (auger knife and 7mm medium plate)
  2. Fit your grinder with the medium grinding plate (7mm). Grind the meat one time into a bowl sitting in another bowl full of ice.
  3. Incorporate the meat mixture well. Place in the refrigerator until your ready to stuff. Clean up.
  4. Place your sausage stuffer on the edge of a table and secure with C clamps.
  5. Place the medium stuffing tube on the sausage press and secure tightly.
  6. Place the mixed meat into the sausage stuffer. Pack each layer tightly to the bottom of the stuffer. Repeat until the stuffer is full and tightly packed. Place the palm of your hand on the end of the stuffer tube and crank to pack the meat and force the air out. When the meat starts to come out crank backwards to stop the pressure.
  7. Place the pork casing on the stuffing tube. Tie a knot at the end of the pork casing.
  8. Place your prominent working hand on the crank and the other hand on the casing and slowly stuff the sausage. Don’t pack to tight, as you will have trouble linking later on. Work the sausage into a ring and coil it around as you stuff the sausage. When the casing is full tie a knot in the end of the casing.
  9. Repeat until the process is complete. Refrigerate the sausage while you clean up.
  10. Form the sausages into 6-inch links. A plastic ruler works great for this. Crimp the sausage at 6-inches and twist clockwise three revolutions. For the next link measure six inches crimp and twist counterclockwise three revolutions. Repeat this process alternating back and forth on the direction your twisting until complete. Place the linked sausages in the refrigerator for one day.
  11. When your ready to cook the sausages clip them into individual links.
  12. Place a large sauté pan over medium heat and coat the bottom of the pan with oil.
  13. Place as many sausages as you can in the pan leaving half an inch between them. Allow them to cook on the first side for 4-5 minutes. Flip them and allow them to cook for another 4-5 minutes. Use an instant read thermometer and temp to 155 remove from pan and let rest on a plate for 4 minutes. Repeat this process if needed.