Recipes

Fennel Sausage

Michael Friedman

Chef/Co-Owner

The Red Hen

Washington
D.C.
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Menu Price: 
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Food Cost: 
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Yield: 
2 Lb
Ingredients: 
1
tbs
Fennel Seed, Toasted, Ground
2
tbs
Garlic, Minced
1
tbs
Kosher Salt
1
tbs
Sugar
1
tbs
Freshly Ground Black Pepper
1
tbs
Smoked Paprika
2
tsp
Fennel Pollen
2
Lb
Pork Shoulder, Ground
3
tbs
Red Wine Vinegar
1
Mix all spices and seasonings together. In a stand mixer with paddle attachment, paddle pork with spices and seasonings until well incorporated. Add vinegar and paddle on high until sausage becomes sticky to touch. Remove sausage from bowl and make a tester by sautéing a small portion of meat. Check seasonings and adjust if necessary.
2
Lay meat on a baking sheet and bake at 350 degrees F for 20 to 25 minutes, until just cooked through. Let sausage cool. Once cool enough to handle, crumble sausage by hand into chunks. Refrigerate until ready to use.
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