davepolaschek

Ingredients

• 1 pound pork shoulder (aka pork butt), ground coarsely
• 2 tsp minced garlic
• ½ Tbsp paprika
• ½ tsp fennel seeds, toasted and ground
• 1 tsp salt
• 1 tsp black pepper, ground
• ¼ tsp cayenne pepper
• ⅛ tsp anise
• 2 tsp parsley flakes
• 1 Tbsp red wine

Directions

• Cube pork into 1 inch (25mm) cubes and grind coarsely
• Toast the fennel seeds in a cast-iron skillet until lightly browned, and then grind them in a mortar and pestle or a spice grinder.
• Place all ingredients in a medium mixing bowl and mix
• Stuff into casings if desired, or form into patties, and grill

Notes

• The ratio of lean and fat in most pork shoulder today is too lean for this sausage, so if you have a little extra fat to add, that will give a better flavor. I generally put in a tablespoon or so of chilled bacon fat.
• The coarser grinding plate on my KitchenAid stand mixer is just about perfect for grinding the pork for this sausage.
• I didn't think the small amount of red wine would make a huge difference in the taste, but it does. Prefer a lighter-bodied and less tannic wine. Chianti (aka Sangiovese) is good. Pinot noir is ok. Cabernet Sauvignon is way too tannic for this.

#recipe #mains #pork

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