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Fennel Sausage

  • Prep Time: 10 minutes
  • Total Time: 20 minutes plus time for meat to chill
  • Yield: 2 1/2 pounds


  • 2 ½ pounds boneless pork butt, cubed and trimmed of any sinewy bits
  • 1/4 cup dry white wine
  • 2 garlic cloves
  • 1 tablespoon whole fennel seeds
  • 1 tablespoon crushed red pepper
  • ½ tablespoon ground black pepper
  • 2 teaspoons kosher salt
  • 1 ½ teaspoons dried oregano leaves, rubbed between your fingers


  • Combine all ingredients in a medium bowl, toss to thoroughly combine, and refrigerate until thoroughly chilled, about 1 hour or up to overnight.

    Grind the sausage mixture in a meat grinder fitted with a coarse cutting plate. Use as desired.

Recipe Details