Orecchiette al Forno: Fennel Sausage

Preparation info

    • Difficulty


Appears in

A Platter of Figs and Other Recipes

By David Tanis

Published 2008

  • About

Much commercially made sausage is of dubious origin, filled with preservatives and odd synthetic seasonings. It’s very easy to make fennel sausage at home. This recipe yields double the amount of sausage needed for the orecchiette. Of course you could halve it, but I suggest you make the whole recipe—just wrap the remainder well and freeze.


  • 2 pounds ground pork shoulder, not too lean
  • 2 teaspoons salt
  • 2 teaspoons crushed fennel seed
  • 1 teaspoon red pepper flakes
  • 4 garlic cloves, finely chopped


    Working quickly, to keep the meat quite cold, mix all the ingredients well. Refrigerate immediately and use within 2 days, or freeze in small packages for later use.