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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind the pork shoulder. | 2. Toast the fennel seeds in a dry pan over high heat, constantly stiring the seeds to prevent burning. When they are browned, remove them from heat and grind to a course powder (best accomplished with a mortar and pestal). | 3. Finely chop the garlic cloves. | 4. Mix all ingredients together thoroughly. It is often beneficial to run everything though the meat grinder again, but not essential. | 5. Note: I recommend frying a small patty of the sausage mixture to taste the result to ensure it is properly seasoned to your personal taste. You can also stuff the sausage in casings if you are so inclined. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pork shoulder	5	lb		2878.6732	0.0	510.9078	77.0668
sea salt	2	tablespoons		-	-	-	-
black pepper	2	tablespoons	ground	34.638000000000005	8.8251	1.4338	0.4499
garlic clove	5		chopped	-	-	-	-
fennel seed	3	tablespoons	ground toasted	60.03	9.0985	2.7492	2.5874

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.