Sweet Italian Fennel Sausage Recipe

Toast fennel seeds

Place a small dry skillet over medium heat. Add the fennel seeds and toast, shaking the pan, until fragrant and slightly darker, about 2–3 minutes. Remove and let cool slightly, then lightly crush with a mortar and pestle or the back of a spoon to release oils.

Prep aromatics

Mince the parsley finely and mince the garlic. Grate the Parmigiano-Reggiano and measure the remaining seasonings.

Combine dry seasonings

In a small bowl combine the toasted and crushed fennel seeds, salt, black pepper, sugar, and crushed red pepper flakes. Mix to distribute evenly.

Mix meat and seasonings

Place the cold ground veal in a large mixing bowl. Sprinkle the combined dry seasonings over the meat, then add minced garlic, minced parsley, grated cheese, cold olive oil, and the ice water. Using clean hands or a sturdy spoon, gently but thoroughly mix until the mixture is cohesive and slightly sticky, about 2–3 minutes. Avoid overworking to keep the texture tender.

Chill to hydrate

Cover the bowl and refrigerate the seasoned veal for at least 1 hour (or up to overnight) to allow the flavors to meld and the salt to hydrate the meat.

Flavor check (optional)

If you do not plan to stuff into casings, form a small 1-inch patty and pan-fry over medium heat until cooked through. Taste and adjust seasoning (more salt, pepper, or fennel) before stuffing or forming links.

Prepare casings (if using)

If using natural hog casings, place them in warm water for 30 minutes, then flush water through them to remove salt. Keep them in a bowl of warm water until ready to use.

Stuff or form

To stuff: fit a sausage stuffer or large funnel with the prepared casing and slide the casing onto the tube, leaving a tail. Feed the chilled sausage mixture into the stuffer, filling the casing gently and evenly to avoid air pockets. Twist into links of your desired length, leaving short uncapped ends between links. To form patties or bulk sausage: portion the mixture into 3–4 oz balls and flatten to 1/2–3/4-inch patties.

Poach (for stuffed sausages)

Place a large skillet or pot over medium heat and add the white wine and water (or just water). Heat until just below simmer (a few small bubbles), then add the linked sausages. Maintain a gentle poach (simmer should not be rolling) and cook until internal temperature reaches 155°F (68°C), about 12–18 minutes depending on thickness. Turn sausages occasionally for even cooking.

Finish by searing

After poaching, or if cooking patties/bulk: heat a large skillet over medium-high heat and add the extra-virgin olive oil. Sear the sausages or patties, turning occasionally, until browned and caramelized on all sides, about 3–5 minutes per side. For patties, cook until internal temp reaches 160°F (71°C). For linked sausages, aim for a final internal temperature of 160°F (71°C).

Rest and serve

Transfer cooked sausages or patties to a plate and let rest for 5 minutes to allow juices to redistribute. Serve warm on crusty rolls, alongside roasted peppers and onions, or sliced for pasta and risotto.

For grilling: preheat grill to medium-high and grill links 4–6 minutes per side until nicely charred and cooked through. For braised applications: brown loose sausage in a skillet, then simmer in tomato sauce for 20–30 minutes to meld flavors.