Recipes

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
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
  3. Poke several holes down the length of each sausage
  4. Refrigerate and use within three to four days or freeze for later use.


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