Fennel Sausage

Preparation info

  • Makes eight

    4 inch

    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

This is our basic house sausage for pasta and pizza. It is excellent on its own or as a component of an Italian mixed grill.


  • 2 pounds ground pork, the weight in fat
  • ¼ cup dry red wine
  • 2 tablespoons brandy
  • 2 tablespoons finely minced garlic
  • 1 tablespoon ground fennel seeds
  • 1 to 2 teaspoons dried red pepper flakes
  • teaspoons dried or 1 tablespoon fresh thyme leaves
  • teaspoons dried oregano
  • teaspoons (or to taste) salt
  • 2 teaspoons (or to taste) freshly ground pepper
  • 2 feet hog casing (optional)
  • Olive oil for cooking sausages


Combine all the ingredients except the casing and oil in a mixing bowl and mix well with your hands. Fry a small patty as a test and adjust seasonings to taste.

Using the sausage attachment on a heavy-duty mixer, stuff the casings with the mixture and twist and tie to make 4-inch links. Or simply shape into 4-inch patties.

Heat the grill or broiler. If the sausages are in casings, prick with a fork 2 to 3 times and brush with oil. Grill or broil the sausages 3 to 4 minutes each side until cooked through. For patties, brush with a little oil and grill about 3 minutes each side or sauté in a little oil over high heat.

Serve with Tomato Sauce or with lots of fried onions. Or try it with the diavolo sauce we use on steak.