Pork Sausage with Braised Fennel Recipe

• Sausage:
• 10# pork shoulder, cubed
• 2.5# pork fat, cubed
• 163g white wine
• 25g black peppercorns
• 19g fennel seeds
• 31g garlic paste
• 9g chile flake
• 65g kosher salt
• Braised Fennel:
• 6 heads fennel, core removed, medium dice
• 1 tsp fennel seed, ground
• 1 cup red onion, small dice
• 2 quarts canned whole peeled tomatoes, hand crushed
• Olive oil, TT
• Salt, TT

1. Sausage: Finely grind peppercorns, fennel seeds, and chile flake together in a spice grinder.
2. Mash garlic in a mortar and pestle with a small amount of the measured salt until a smooth paste is formed.
3. Mix ground spices, wine, and garlic paste together with the cubed meat and fat.
4. Grind on 3/8th die.
5. Mix sausage in mixer with hook attachment to incorporate all ingredients.
6. Braised Fennel: Sweat onions and fennel seed in a generous amount of olive oil.
7. When onions are translucent, add in diced fennel and tomato.
8. Stir to combine, bring to a simmer, then pour contents in a baking dish.
9. Bake @ 375 for about 90 minutes until fennel is sweet and soft but not overcooked.
10. Salt to taste.

sausage, pork shoulder, pork, white wine, black peppercorns, fennel seeds, garlic, chile flake, kosher salt, fennel, fennel, fennel, red onion, tomatoes, olive oil, salt

Taken from cookeatshare.com/recipes/pork-sausage-with-braised-fennel-295 (may not work)