Pork And Fennel Sausages

• 2 1/4 lb pork belly, chopped and chilled
• 2 1/4 lb pork shoulder, chopped, chilled
• 4 None sausage casings, cut into 3 foot pieces, rinsed, soaked in lukewarm water for 1-2 hours
• 1 tbsp fennel seeds
• 4 cloves garlic, minced
• 2 tsp ground black peppercorns
• 1/4 cup fresh parsley leaves, chopped
• 1 tbsp salt

1. Using a meat grinder, grind chilled pork in small batches using a medium-coarse blade. Alternatively, mince pork by hand, chopping finely. Combine with remaining ingredients.
2. Using a sausage stuffer, bunch 1 casing over nozzle, leaving 2 inches at the end. Feed ground meat into the machine, slowly easing off casing as it fills. Twist sausage into a spiral as you go. Alternatively, use a large piping bag fitted with a 3/4 inch tip. Slowly pipe mixture into casing, easing casing off the tip as it fills.
3. Pinch and twist filled sausage casing at 5 inch intervals, in alternate directions, to make individual sausages. Tie off at both ends. Spread sausages on a rack over a tray to allow the air to circulate. Chill, uncovered, for 24 hours, to dry out casings.

pork belly, pork shoulder, sausage casings, fennel seeds, garlic, ground black, parsley, salt

Taken from recipes-plus.com/api/v2.0/recipes/27804 (may not work)