Fennel Sausage

Fennel Sausage

YIELDS: 8 Servings PREP TIME: 20 mins COOK TIME: 7 mins TOTAL TIME: 27 mins

2 lbs pork shoulder
2 lbs chicken thighs
1 tbsp salt
1 tsp black pepper
3 tbsp red wine vinegar
¼ cup chopped fresh parsley
6 cloves garlic, minced
2 tsp onion powder
½ tbsp dried basil
½ tbsp dried oregano
1 ½ tbsp fennel seeds, ground (grind in spice grinder or with mortar and pestle)
½ tsp crushed red pepper flakes
½ tsp dried sage
½ tsp sweet paprika
Tools
Large bowl 
Meat grinder 

  1. Freeze your ingredients for an hour (just to get them really cold) and refrigerate your grinding parts (sounds crazy but it makes a big difference with the grinding). Cut the pork and chicken into 1-inch cubes.
  2. Place all of the ingredients into a large bowl and stir to combine. Refrigerate this mixture while you set up your meat grinder.
  3. Using a meat grinder, coarsely grind the mixture. Send the mixture through the grinder slowly, so that you do not create a jam.
  4. After sending all of the sausage mixture through the grinder once, grind it using the coarse grind plate a second time.
  5. You can shape the mixture into sausage patties at this point, if you would like. I'm not doing the whole casing thing at this point - just patties which then I break off pieces for the pizza sausage bites.
  6. I like to pre-cook the sausage a bit before putting it on the pizza. Heat 4 – 5 tablespoons of olive oil in a frying pan, and fry the sausages over a medium heat until they are light golden on all sides. This will take about 7 mins. They will cook all the way through when you cook your pizza.