Finocchiona Recipe
Georgia, US Pork Sausage With Fennel, Red Wine. Rich, Complex
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Ingredients
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Meat and Fat
Spices and Seasonings
Liquids
Casings
Method
Preparation
Prepare the Meat
Cut the pork shoulder and pork fatback into 1-inch cubes and place them in a large mixing bowl.
Season the Meat
Add the fennel seeds, black pepper, kosher salt, garlic powder, and crushed red pepper flakes to the bowl and mix well to evenly coat the meat with the spices.
Add the Wine
Pour the red wine over the seasoned meat mixture and stir until all the ingredients are well combined. Cover and refrigerate for at least 24 hours to allow the flavors to meld.
Stuffing
Prepare the Casings
Soak the natural hog casings in water for at least 30 minutes. Rinse them thoroughly under cold water to remove any salt.
Grind the Mixture
After marinating, grind the meat mixture using a meat grinder fitted with a medium-hole plate into a large bowl. Make sure to grind the mixture twice for a finer texture.
Stuff the Sausage
Fit the grinder with the sausage stuffing attachment, slide the soaked casing onto the tube, and tie a knot at the end. Carefully feed the ground meat mixture into the casing, being careful not to overstuff. Tie off the end of the casing when done.
Curing
Cure the Sausage
Hang the stuffed sausages in a cool, dry place with good airflow for 1-2 weeks to dry and cure. Ensure the temperature is around 55-65°F (13-18°C) and humidity is about 70%.
Check for Doneness
Check the sausages daily for texture and aroma. They should be firm to the touch and have a rich, complex flavor.