Pappy on the Penarve is at it again….this time making homemade sausage with fennel….AH…MAZING!!!!! He has been perfecting this recipe for quite some time, and the end result is worth all of the work. Let me tell you, there are quite a few steps to the end result…but oh is it worth it!! That being said, it would be a great idea to purchase quite a bit of meat to work with so you can store some for later! By doing this, it makes the time spent making this delicious sausage even more worthwhile!
In our recipe a KitchenAid mixer with the meat grinder attachment is used. I absolutely love my KitchenAid and use it for so many different recipes. Check out the Black Storm KitchenAid Professional Series Mixer ~ it is a FANTASTIC addition to any kitchen!
There are, of course, other great meat grinder options:
This electric meat grinder gets great reviews…check it out here!
This manual meat grinder has a suction base and gets great reviews…check it out here!
These grinders work for so much more than just making sausage. I grew up with my mom making homemade ham salad. We still put in requests for her secret recipe to this day! Yes, I said secret! And yes, that recipe will be coming soon so stay tuned!
Back to the Homemade Sausage with Fennel ~
As stated earlier, buy the pork shoulder butt in bulk. When we find it on sale, we go hog wild….yes, pun intended! 🤣 The savings you will notice will astound you!
What you will need ~
- The fattest pork shoulder/butt you can find…seriously buy that fatty stuff!
- Fennel seed – if you are like Brad (Pappy), you will want an abundance of this!
- Garlic Powder
- Red Pepper Flakes (optional)
- Red Wine or cooking wine (we used a nice Cab)
Step 1 ~
Cut the pork shoulder/butt into chunks for grinding and place in a disposable foil pan.
Step 2 ~
Cover the meat with foil and move to the freezer to get to a cold state. This helps the grinding process go much smoother. Brad kept it in the freezer for about 1 hour.
Step 3 ~
Grind the meat chunks.
Step 4 ~
Generously season the ground pork shoulder/butt.
Step 5 ~
*After completely blending, make 1 or 2 small patties. Fry these patties for tasting. This is an important step before moving on! This will enable you to decide if it is seasoned to your liking. If you are preparing meat to store for later use, you will want to be sure you are happy with the flavor.
Step 6 ~
Add additional seasoning if you prefer. Cover ground meat and place back in freezer for about an hour.
Step 7 ~
Remove from freezer and prepare your mixer for the final prep stage of your homemade sausage with fennel. *If you don’t have a mixer with sausage stuffer capabilities, you can make it into patties. We actually prefer to make different types of sausages for various serving options. When using the sausage stuffer, it is helpful to watch videos first to aid in the process. I have provided a link from KitchenAid.com right here ~ Use this handy link from KitchenAid to view how to use the sausage stuffer attachment!
If you are making into patties, there are many options on that process. I prefer rolling the sausage out and using a glass or biscuit cutter to be the best option for more uniform patties. However, sometimes we just form them with our hands as we did in the picture above. If you choose to roll out it, there are different methods, I like the method that HappyMoneySaver.com uses here ~ Happy Money Saver describes the rolling out and cutting process in detail here!
Freezing Homemade Sausage with Fennel ~
We love the Food Saver Vacuum Sealer for so many freezer foods. It does such a great job protecting food from air and freezer burn. It is also ideal for food prep. You can double so many of your recipes and save half of them for later, making busy nights or lunch time woes a cinch! Get your own Food Saver Vacuum Sealer here…you will love it!
Like so many kitchen gadgets, you may ask yourself, “Will I really use this?” From experience, this is one gadget we are very happy to have and we find ourselves using it often.
We will use this sausage for breakfast and dinner ideas. Our favorite is grilled sausage with peppers and onion served with a side of rice. However, we will definitely be looking for new fun ideas to use this yummy sausage as well.
Homemade Sausage with Fennel
- Approximately 10 lbs. Pork Shoulder/Butt
- 2 - .65 oz. Fennel Seed (optional)
- Salt & Pepper to taste
- 1 1/2 Tbsp. Garlic Powder
- 2 Tbsp. Hot Pepper Flakes (optional)
- 1 Cup Red Wine (Cabernet preferred)
- Cut pork into chunks and place in disposable foil pan.
- Cover with foil and put in freezer for about an hour.
- Grind cold chunks of pork in meat grinder.
- Season with fennel seed, salt, pepper, garlic powder, red wine and hot pepper flakes.
- Mix thoroughly and place back in disposable foil pan.
- Cover with foil and place back in freezer for another hour.
- Roll sausage out into patties or use sausage stuffer to make links.
Meal prep has become widely popular for busy families and lunch preparation. This homemade sausage with fennel is an ideal recipe for just that! Not to mention the savings you will see. For this recipe we bought almost 10 pounds of pork for $9. Seriously $9! The amount of sausage links it yields (depending on how big you choose to make each one) is phenomenal!
I hope you enjoy this recipe as much as we do! Let us know in the comments below! Also, follow MimiBlog with the link and you can stay up to date with all the great recipes!
Have a great week!
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