Fennel Sausage

Spicy homemade fennel sausage made with ground pork, coarsely crushed fennel seed, garlic, and red pepper flakes for a traditional Italian sausage flavor that works perfectly for patties, links, pasta dishes, soups, and sandwiches.

Course Main Dishes

Cuisine Italian

Prep Time 8

Cook Time 12

Resting Time 8

Total Time 8 20

Servings servings

Calories 305kcal

Author Diane Gail

Ingredients

1 pound ground pork
2 teaspoons crushed red pepper flakes
1 1/2 teaspoon coarsely ground fennel seeds
1 teaspoon salt
1 teaspoon dry white wine
1/4 teaspoon granulated garlic

US Customary - Metric

Instructions

Place the ground pork along with the other ingredients into the bowl of a stand mixer.
Mix on low speed with the beater blade for 5 minutes.
Transfer the sausage mixture to a covered container and refrigerate for at least 8 hours.
Use the sausage loose, or form it into patties or sausage links.
To freeze, store loose sausage in freezer safe containers or freeze patties or links in a single layer on a silicone lined baking sheet before transferring to a freezer safe container.

Notes

Test the seasoning: Cook a small piece of sausage in a skillet before forming the full batch so you can adjust the salt or heat level if needed.
Shape evenly: Keep patties or sausage links close to the same size so they cook more evenly.
Keep the sausage cold: A cold sausage mixture is easier to shape into patties or links and holds together better while working with it.
Freeze properly: Freeze patties or links in a single layer first to keep them from sticking together in storage.
Store safely: Keep the sausage refrigerated and cook or freeze it within 1 to 2 days for best quality.

Nutrition