Sweet Italian Fennel Sausage

Recipe Ingredients

5 lbs	2270g / 80oz	Pork butt - cut into 1" cubes
1 3/4 oz	49g	Curing salt (salt peter)
2 teaspoons	10ml	Freshly-ground black pepper
2 tablespoons	30ml	Fennel seeds - toasted
1/4 cup	36g / 1.3oz	Chopped garlic
1/4 cup	49g / 1.7oz	Sugar - plus
1 tablespoon	15ml	Sugar
1 1/2 teaspoons	7.5ml	Cayenne pepper
3/4 cup	177ml	Chicken Stock - (see recipe), iced
		Court bouillon - for poaching
		Olive oil - for sauteing
		Honey mustard - to taste
1/2 cup	31g / 1.1oz	Minced onion

Recipe Instructions

In a bowl combine the pork, curing salt, black pepper, fennel seeds, garlic, sugar and cayenne pepper. Mix to make sure seasonings are well distributed throughout the pork. Freeze for 30 minutes.

To prepare the forcemeat, pass the mixture through a meat grinder using the large hole plate. Transfer to an electric mixer, using the paddle on the lowest speed, and mix for 1 minute. Increase the speed to medium and slowly add the stock and mix for 2 minutes. Switch to high speed and mix for 30 seconds.

To form the sausages, place about a cup of forcemeat in a 12- by 16-inch piece of plastic wrap. Shape into a 1 1/2- by 8-inch sausage and wrap with the plastic to a tight roll. Tie both ends by forming a knot. Wrap again in aluminum foil. Repeat the process until all forcemeat is used.

In a large saute pan bring court bouillon to a simmer. Poach the prepared sausages for 10 minutes or until firm to the touch. Allow to cool and unwrap sausages. In a cast-iron pan, over high heat, saute the sausages in olive oil until nicely browned. Slice and serve with honey mustard and minced onion.

This recipe yields about 5 pounds sausages.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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