Pork & Fennel Sausage with Fava & Cherry Tomatoes

Name: Pork & Fennel Sausage with Fava & Cherry Tomatoes
Yield: Makes twelve 5-oz [140-g] sausages
Cuisine: Italian
Ingredients: 2 tsp dried oregano; ½ cup [120 ml] Chicken Stock; 1 cup [240 ml] white wine; 2 tsp kosher salt; 1 cup [115 g] cherry tomatoes; 1¼ lb [570 g] pork shoulder, cut into 1-in [2.5-cm] cubes; Pinch of crushed red pepper flakes; Freshly ground black pepper; Kosher salt; 1 large fennel bulb, cut into 8 wedges, and fronds; ½ cup [225 g] fresh fava beans, shelled; 2 Tbsp chopped fennel fronds; Large pinch of fennel pollen (optional); Extra-virgin olive oil for brushing, plus 2 Tbsp; ½ tsp black peppercorns; 6 ft [1.8 m] hog casing; 1 shallot, minced; ½ tsp freshly ground black pepper; ¼ cup [60 ml] ice water; 2 garlic cloves, minced; 8 oz [230 g] pork fatback, cut into 1-in [2.5-cm] cubes; ½ bunch parsley; 1 Tbsp fennel seeds; 1 Tbsp white wine vinegar

Preparation info

Makes
twelve
5 oz [ 140 g ] sausages

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

The classic pork-and-fennel sausage, made right, is hard to beat. Keeping all the meat, fat, bowls, and grinder attachments very cold while grinding is the best way to ensure a silky texture; adding coarsely ground spices and hand-chopping some of the meat and fat gives the sausage a rustic, gutsy texture. In order to achieve the snappy quality favored by sausage connoisseurs, we hang the sausages in a cool, dry place for 2 to 3 days to dry out the casings. Drying also keeps the casings fro