Ingredients
Scale
- 1 lb ground pork
- 1 medium fennel bulb, finely chopped
- 2 cloves garlic, minced
- 1 tsp fennel seeds
- 1 tsp salt
- ½ tsp black pepper
- Natural sausage casings (available at butcher shops)
- Olive oil for cooking
Instructions
- Prepare the fennel and garlic by finely chopping the fennel bulb and mincing the garlic.
- In a large mixing bowl, combine ground pork, chopped fennel, minced garlic, fennel seeds, salt, and black pepper.
- Mix the ingredients thoroughly until well combined.
- Prepare the natural sausage casings by rinsing them under cold water and soaking them in warm water for 30 minutes.
- Stuff the sausage casings with the fennel and pork mixture using a sausage stuffer or funnel, twisting at intervals to create individual links.
- Heat olive oil in a skillet over medium heat; add the sausage links and cook for 15-20 minutes until browned and cooked through.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For freezing, separate the links with parchment paper in a freezer-safe bag.
- Reheat by cooking in a skillet or baking in the oven until warm.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 link
- Calories: 250 Kcal
- Sugar: 0g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 60mg