Ingredients:

  • 2 pounds ground pork (preferably a mix of shoulder and belly)
  • 2 teaspoons fennel seeds, toasted and crushed
  • 1 tablespoon salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon crushed red pepper flakes
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh parsley, minced (optional)
  • 1/4 cup cold water
  • Natural sausage casings (optional, for links)

Instructions:

  1. Gather and measure all ingredients. Toast and crush fennel seeds.
  2. In a large bowl, combine ground pork, crushed fennel seeds, salt, black pepper, red pepper flakes, minced garlic, and parsley.
  3. Add cold water to the meat mixture. Mix by hand or with a spoon until fully incorporated; the mixture should feel sticky.
  4. If using sausage casings, rinse and soak them. Stuff the casing with the meat mixture, twisting them into links of desired size.
  5. Cover and refrigerate the sausages for at least 30 minutes to meld flavors and firm up.
  6. Preheat a skillet over medium heat. Add sausages and cook until browned and internal temperature reaches 160°F (70°C), about 15 minutes, turning occasionally.
  7. Enjoy the sausages hot, as is, or incorporate into your favorite dishes.