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Fresh Italian Fennel Sausage

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

Fresh raw sausage on the old wooden background

This recipe uses a ratio of 70% Pork Shoulder and 30% Pork Belly.

Per kilo of meat add the following ingredients.


  • 700g Pork Shoulder
  • 300g Pork Belly
  • 18g Salt
  • 3g Fennel Seeds
  • 1g Caraway
  • 1g Ground Corriander
  • 1g Oregano
  • 2g Sugar
  • 100ml Cold Water


1) Mince the meat through a fairly coarse plate 8mm.

2) Place the Fennel seeds in a pestle and mortar and gently crush to crack the seeds.

3) Add the crushed fennel seed to the meat along with salt, carraway, ground corriander, oregano & sugar.

4) Mix well and stuff into a British Hog Casing or a wide British Sheep Casing.

5) Gently fry in the frying pan or BBQ , turning regularly.