This authentic Italian sausage is a perennial favorite - not as easy as going to the store for a pepperoni, but it’ll make you a better cook…

It calls for wild fennel seeds, which can be collected in the fall, certainly in the South-West where it grows, weed-like, along roads and highways. Or you can just buy fennel seeds from the deli…

1 lb. ground pork
1/2 tablespoon coarse salt
1/4 tablespoon ground black pepper
1/4 tablespoon wild fennel seeds
1/2 tablespoon chopped parsley

Stuff into hog casings. Serve with pasta of any sort, or add slices of this sausage (precooked) to your favorite meat-based pasta sauce.

Posted in recipes, cooking, food by Lisa - January 23rd, 2007 |
Tags: recipe, sausage

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