• 1 1/2 teaspoons fennel seed
• 2 teaspoons kosher salt
• 1 1/2 teaspoons black pepper
• 1 tablespoon chopped parsley leaves
• 2 pounds pork butt ,diced into 1/4-inch pieces
• 5 feet of 36 millimeter natural casings
• Shortening, to lubricate nozzle of stuffer
• Special equipment: meat grinder with stuffing attachment or manual stuffer

• Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes.
• Set aside to cool.
• Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl.
• Add pork and mix thoroughly.
•  Refrigerate for 1 hour.
• Using the large blade of a grinder, grind the pork.
• After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin.
• Stuff meat into casings, trying to avoid air pockets.
• After stuffing is finished lay out on counter and tie off end.
•  Pinch and twist to form 4-inch sausages.
• Wrap in parchment paper and refrigerate for 2 to 3 hours.
• Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months.
• If freezing, wrap in aluminum foil. If using immediately, saute over medium heat in a heavy saute pan with 1/4-inch of water. Bring water to boil, put on lid and cook for 10 minutes. Remove lid and continue cooking over medium heat, turning every 2 to 3 minutes until golden brown. Sausage should reach an internal temperature of 150 to 156 degrees F.

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