Fresh Italian Fennel Sausage

This is a really nice sweet Italian sausage perfect for a nice summer evenings BBQ.

Pork Shoulder 70% Pork Belly 30%

Add per kilo of meat

Salt 18 grams

Fennel Seed 3 grams

Caraway 1 gram

Ground Coriander 1gram

Oregano 1gram

Sugar 2grams

Cold Water 100ml

Mince the meat through a fairly coarse plate 8mm . Place the Fennel seeds in a pestle and mortar and gently crush to crack the seeds. Add these to the mix along with the other ingredients and water. Mix well.  Stuff into a British Hog Casing or a wide British Sheep Casing. Gently fry in the frying pan or BBQ ,turning regularly.