Garlic, fennel, and warm spice in an all-purpose bulk sausage made for recipes.
RECORDED BATCH2,850 g pork
YIELDAbout 6 lb
PACKSix 1-lb portions
COOK TO160°F
THE STORY
The sausage that waits for the recipe.
Not every sausage needs a casing or a spotlight. This one was designed as infrastructure: grind a full pork shoulder batch, season it gently, vacuum seal one-pound portions, and give future dinners a head start.
The fennel and garlic make it unmistakably Italian, but the mild profile stays flexible enough for red sauce, pizza, soup, breakfast, or stuffed vegetables. When heat is wanted, the variation is measured rather than guessed.
Method
Prepare.Trim excess fat, cut pork into 1–2-inch pieces, and chill 20–30 minutes until very cold but not frozen.
Grind.Pass through a coarse plate and return the meat to the refrigerator.
Season.Combine dry seasonings. Add to the pork with ice water and mix only until evenly distributed and tacky.
Rest.Cover and refrigerate 30–60 minutes so the flavors settle and the texture firms.
Portion.Weigh into 1-lb (454 g) portions, flatten for faster freezing and thawing, then vacuum seal.
Freeze.Label and freeze for best quality up to 6 months. Thaw overnight in the refrigerator.
Toast fennel seed briefly in a dry skillet before crushing when you want a stronger fennel aroma.
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