• Pork Sausage with Braised Fennel

    3 votes
    Prep time:
    Cook time:
    Servings: 15
    by Nate Appleman
    6 recipes
    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!


    • 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


    1. 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.
    2. 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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    • Mihir Shah
      Mihir Shah
      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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