Sweet Italian Bulk Sausage

Ingredients

• 4 tsp fennel seeds
• 2 tsp sugar
• 2 tsp paprika
• 1 tsp pepper
• 0.25 tsp ground fennel
• 0.25 tsp garlic powder
• 2 lb boneless pork butt roast (with at least 1/4-inch-thick fat cap; also labeled Boston butt)
• salt (calculated as 1.5% of the trimmed pork weight (approx. 13-14g for 2 lbs); table or kosher salt)

Steps

1. 1

   Mix fennel seeds, sugar, paprika, pepper, ground fennel, and garlic powder in a small bowl and set aside.

2. 2

   Leaving the fat cap intact, cut the pork into 3/4-inch pieces, trimming and discarding all sinew and connective tissue.

3. 3

   Weigh the trimmed pork and note the weight in grams. Multiply the weight of the pork by 0.015 to determine the salt amount (round to the nearest gram). Weigh out the calculated amount of salt.

4. 4

   Toss the pork, salt, and fennel seed mixture in a bowl until well combined. Cover and refrigerate for at least 8 hours or up to 2 days.

5. 5

   Transfer the pork to a rimmed baking sheet and spread in a single layer, leaving space around each chunk. Freeze until the pork is very firm and starting to harden around the edges but still pliable, 35 to 55 minutes.

6. 6

   If using a meat grinder: Place grinder attachments, including a coarse die (3/16 or 1/4 inch), in the freezer for at least 1 hour before using. Set a medium bowl inside a larger bowl filled with ice. Grind the pork at medium speed into the prepared medium bowl.

7. 7

   If using a food processor: Place one-quarter of the pork in the food processor and pulse until finely ground into 1/8- to 1/16-inch pieces, 14 to 16 pulses, stopping to redistribute pork around the bowl as necessary. Transfer to a large bowl and repeat with the remaining 3 batches.

8. 8

   Inspect the ground pork carefully, discarding any strands of gristle or silverskin.

9. 9

   Using your hands or a stiff rubber spatula, knead the pork vigorously, smearing it against the sides and bottom of the bowl, until the pork begins to tighten, feels tacky, and sticks to the bowl and your palm, about 1 1/2 to 2 minutes.

Notes

For the best texture, use a well-marbled roast with a defined fat cap. If you do not have ground fennel, you can grind whole fennel seeds in a spice grinder or mortar and pestle. The sausage can be used immediately, refrigerated for up to 24 hours, or frozen in a zipper-lock bag for up to 1 month.

Nutrition per serving

• main
• pork
• sausage
• Italian
• meat
• gluten-free
• dairy-free
• make-ahead