Fennel Sausage recipe and nutritional info

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Fennel Sausage Quick Facts
Name: Fennel Sausage
Origin Italy
Calories 280 Kcal./cup
Major nutrients Sodium (50.00%)
Iron (33.75%)
Total Fat (31.43%)
Carbohydrate (26.16%)
Protein (24.00%)
Fennel sausage is spiced meat sausage which is incorporated in breakfast, lunch and also dinner dishes. This sausage is made from meat usually pork and is flavored with fennel seed which is a sweet, flavorful and bitter herb. This fennel sausage also includes other spices such as salt, garlic, pepper, sugar and cayenne pepper. Fennel sausage is cut and combined into pasta dishes or is served with kraut and eggs. Being a strong spice, it pairs well with sausages providing more mild flavors. In North American supermarkets, the most common varieties which are marketed as Italian Sausage are hot, mild and sweet.

How to make Fennel Sausage?

Makes about 3 pounds

Required ingredients:

  • 4 pounds bone-in pork butt
  • 3 tablespoons fennel seeds
  • 2 teaspoons crushed red pepper flakes
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon plus 2 teaspoons coarse sea or kosher salt


  1. Trim outer edge of fat from pork butt, roughly chop fat into ½-inch pieces, and place in a medium bowl. Chop meat into equally small pieces and place in a large baking dish or in 2 smaller dishes that will fit in your freezer.
  2. Continue to chop meat and fat separately, discarding tough silverskin. If any meatier pieces are tough due to a high fat ratio, place those in the fat dish. Spread out meat and fat in a single layer in separate dishes and freeze for 20 minutes.
  3. If you have a meat grinder or food processor attachment, use it to grind both meat and fat according to manufacturer’s instructions.
  4. Remove fat from freezer. Place ½ in food processor and process until finely ground, about 20 seconds (fat will clump together). Place in a large bowl and repeat with remaining fat. Transfer to large bowl.
  5. Remove meat from freezer. Place ⅓ of meat in food processor and pulse (do not process) until roughly ground, about 25 to 30 times quickly. Meat should not clump together like fat. Return to baking dish. Repeat two more times with remaining meat. Spread out in single layer and freeze for 10 minutes.
  6. Meanwhile, heat a small sauté pan over medium-high heat. Add fennel seeds and toast until fragrant and just beginning to brown, about 1½ to 2 minutes, stirring often. Add to ground pork fat along with red pepper flakes, pepper, and salt.
  7. Remove meat from freezer, place ⅓ in food processor, and pulse until roughly the size of small pellets, about 30 to 40 pulses. Meat will be varying sizes and should not clump together or be as finely ground as the fat. Discard any large bits of gristle. Use your hands to mix the meat into the seasoned fat mixture. Mix well.
  8. Cover and refrigerate sausage overnight to allow flavors to develop. To cook, shape into 2-inch patties, flatten slightly, and fry over medium-high heat until no longer pink, about 5 to 6 minutes.
  9. Refrigerate uncooked sausage for up to 5 days or freeze in small batches. To freeze as shaped patties or meatballs, shape and place in a single layer on a plastic wrap-lined cutting board. Freeze until solid, then transfer to freezer bags.

How to cook Fennel Sausage?


Makes 5 to 6 main course servings, or 8 to 10 cocktail servings


Required ingredients:

  • 3 tablespoons extra-virgin olive oil
  • ½ large yellow onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 5 medium cloves garlic, minced
  • 1 (28-ounce) can whole tomatoes, preferably San Marzano
  • 1 bay leaf
  • Generous pinch coarse sea or kosher salt, more to taste
  • ½ teaspoon freshly ground pepper, more to taste
  • 2 tablespoons fresh oregano leaves, chopped
  • Meatballs and serving
  • 1 pound Fennel Sausage
  • 1 tablespoon extra-virgin olive oil
  • Freshly grated parmesan, for serving
  • Plenty of crusty bread, for serving


  1. To make marinara, heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add onion, carrots, and garlic and cook until vegetables are softened and just beginning to brown, 5 to 7 minutes. Smash tomatoes with your fingers and add to pot with juices, scraping up any brown bits on bottom of pan. Add bay leaf, salt, and pepper and simmer for 30 minutes, stirring occasionally. Stir in fresh oregano and season with pepper to taste. Avoid over-seasoning with salt at this point; the salt in the sausages will flavor the sauce. Use immediately, or refrigerate for up to 3 days, or freeze.
  2. To make meatballs, shape sausages into about 24 1-inch balls, pressing together firmly but gently so they hold together but are not overly packed. Heat olive oil in a large sauté pan over medium-high heat. Fry half of meatballs until golden brown on one side, about 3 to 4 minutes. Flip once and repeat on opposite side (do not flip more often or they will fall apart). Transfer cooked meatballs to Dutch oven with warm marinara. Repeat with remaining meatballs.
  3. Bring marinara to a simmer, reduce heat to low, cover, and slowly cook until meatballs are tender, about 30 minutes. Season with salt and pepper to taste, and sprinkle with parmesan. Serve immediately with crusty bread.







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