This authentic Italian sausage is a perennial favorite. It calls for wild fennel seeds, which can be collected in the fall all over California, where it grows, weed-like, along roads and highways. But commercial fennel seeds, or even anise seeds, will do just as well. Stuff into hog casings. Serve with pasta of any sort, or add slices of this sausage (pre-cooked) to your favorite meat-based pasta sauce. 

1 lb Ground pork
1/2 TAB Coarse salt
1/4 tablespoon Ground black pepper
1/4 Tablespoon Wild fennel seeds
1/2 Tablespoon Chopped parsley

*    Optional   
 1Tbls salt
1 Tbls ground fennel seed    *
1 1/2 Tbls sweet paprika
 1Tbls finely minced fresh garlic
1Tbls sugar 1tsp black pepper
3 Tbls red wine vinegar  

Let set about 12 hours in the fridge  

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