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Pork Sausage with Braised Fennel
This is one of our most popular dishes at SPQR. You can cook the sausage any way you like but I'd recommend frying it light extra virgin olive oil - should get to a nice dark brown color outside. Serve this with my Fried Brusseles Sprouts and pasta. Enjoy! Ingredients
- Sausage:
- 10# pork shoulder, cubed
- 2.5# pork fat, cubed
- 163g white wine
- 25g black peppercorns
- 19g fennel seeds
- 31g garlic paste
- 9g chile flake
- 65g kosher salt
- Braised Fennel:
- 6 heads fennel, core removed, medium dice
- 1 tsp fennel seed, ground
- 1 cup red onion, small dice
- 2 quarts canned whole peeled tomatoes, hand crushed
- Olive oil, TT
- Salt, TT
Directions
- Sausage: Finely grind peppercorns, fennel seeds, and chile flake together in a spice grinder. Mash garlic in a mortar and pestle with a small amount of the measured salt until a smooth paste is formed. Mix ground spices, wine, and garlic paste together with the cubed meat and fat. Grind on 3/8th die. Mix sausage in mixer with hook attachment to incorporate all ingredients.
- Braised Fennel: Sweat onions and fennel seed in a generous amount of olive oil. When onions are translucent, add in diced fennel and tomato. Stir to combine, bring to a simmer, then pour contents in a baking dish. Bake @ 375 for about 90 minutes until fennel is sweet and soft but not overcooked. Salt to taste.
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Reviews
This was spectacular! Made it last night for a dinner - made the sausage in the morning and let it sit all day before pan frying it. Highly recommend it. Served it as part of a small plate dinner. I used bacon instead of pork fat...
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