Sweet Italian Sausage
The combination of fennel, a gentle chilli heat and the smoked paprika is amazing.
Ingredients
- 5 lbs Pork Shoulder
- 5 tsp Sea Salt
- 1 tbsp Black Peppercorns ground
- 3 tsp Fennel
- 3 tbsp Sweet Smoked Paprika
- 2 Birdseye Chillis deseeded and finely chopped
Instructions
- toast the fennel seeds in a dry pan, then allow them to cool.
- Remove the skin from the Pork Shoulder and then remove as much fat from the skin as you can, you want the fat in your sausages
- Chop the meat and fat into one inch pieces ... or whatever will fit in your mincer. Now return it to the fridge for a few hours, you want it cold wneh you mince it.
- Mince the pork using the most coarse mincing plate you have.
- In a large bowl, combine all the ingredients and mix well ... your hands are best for doing this.
- Take a small amount of the mixture and cook it to check you are happy with the seasoning, adjust as you see fit.
- Get your sausage stuffer out and get to work