directions
-
1
Add meats and remaining ingredients to the mixing bin and process until thoroughly blended
-
2
Using the #26 horn extrude the mixture into the casings and twist off into four- inch links
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3
Poke several holes down the length of each sausage
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4
Refrigerate and use within three to four days or freeze for later use.
Pork and Veal Fennel Sausage
ingredients
- 1 pound ground pork
- 1 pound ground veal
- 2 shallots, minced
- 1-1/2 teaspoons fennel seeds,
- crushed slightly in a mortar and pestle
- 1-1/2 teaspoons dried sage
- 1/2 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons cold water