There are a lot of recipes on the internet using fennel sausages. But the sausage is never used as it is, normally the sausage is pressed out of its casing. So why not making the simple sausage dough yourself?

When I worked at River Cottage in Devon (UK) I once made Chorizo - again without the casing. It's so simple and you don't even have to call a meat grinder your own. When I came across Nancy Silverton's cookbook "Mozza", I immediately wanted to make her fennel sausage.

I went to a local butcher and asked for porc shoulder. He grinded it for me. As the recipe calls for porc fat as well, I asked for that as well. But unfortunately he didn't have that. A good substitute would be porc belly but I went for lard which added a little smokiness to the sausage.

What Silverton didn't write and what I always do for all kinds of meat when grinded: I pan fried a little bit of the dough to see whether the taste is ok or needs to be improved.

It's a great way to make your own sausage - especially when store bought fennel sausage is not at hand.

Here's the recipe for about 1.2 kilos of fennel sausage:

2 tbs lightly roasted fennel seeds
2 pounds bonelesse pork shoulder, minced
1/2 pound pork fatback, minced (Claudia: or fat pork belly)
3-4 cloves of garlic, finely chopped
1 tbs Maldon Salt + 2 good pinches of normal salt
1 tbs sugar
1 tbs freshly ground pepper
1 tbs hot paprika (Claudia: 1/2 tbs piment d'espelette and 1/2 pimenton dulce)
2 tbs red wine vinegar
6 tbs water (or less - Silverton recommends to eventually use less)

Mix the spices. Add to the ground meat. Silverton uses the meaty chunks and marinates them for one or two days. She then processes the meat. As I didn't have a meat grinder, I took the risk and put everything together at once. That was not a problem though I think that flavours might be more intense when the meat is marinated for a day.

Add garlic, vinegar and water to the mixture and knead well. You can do that by hand or with your kitchen aid (dough paddle attached).

Your mixture is ready to use. It can be refrigerated for up to three months.

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