• 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

Direcciones

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