Sicilian Sausage with Fennel and Anise
- Course: Various Main Dishes
- Cuisine: Italian Sicilian
- Yield:
Sicilian Sausage with Fennel and Anise ingredients
- medium sausage casings
- 4 lb Boneless pork butt
- 2 t Kosher salt
- 1 T Black pepper
- 1 T Fennel seeds
- 1 t crushed red chiles
- 2 T garlic
- 1 t Anise seed
Cooking Sicilian Sausage with Fennel and Anise
1. PREPARE CASINGS FOR STUFFING CHILL ALL EQUIPMEN AND INGREDIENTS WELLGRIND THE PORK THROUGH A 3/8-INCH PLATE ADD THE REMAINING INGREDIENTS-MIX WELL STUFF LOOSELY INTO THE PREPARED CASINGS PRICK WITH A SKEWER TO REMOVE ANY TRAPPED AIR TWIST OR TIE OFF INTO 3-4 INCH LINKS COVER AND CHILL FOR 1-72 HOURS OR FREEZE TO STOREPREPARE AS DESIRED.
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