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Fennel and Roasted Red Pepper Pork Sausage

Ingredients
  • 1 pound (454 grams) cold ground pork
  • 50 grams roasted red pepper, approximately ΒΌ cup after draining
  • 8 grams fine salt
  • 1 teaspoon fennel seeds
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon smoked or sweet paprika
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1 small garlic clove, finely grated
  • 1 tablespoon dry white wine
  • 1 to 2 tablespoons ice water, as needed
  • 1 tablespoon nonfat dry milk, optional
  • Natural casings, optional
Instructions
  1. 1
    Toast the fennel seeds in a dry skillet for approximately one minute, until fragrant. Cool and lightly crush them.
  2. 2
    Combine the seasonings and optional dry milk.
  3. 3
    Mix the cold pork with the seasoning mixture, garlic and wine.
  4. 4
    Add one tablespoon of ice water and mix until sticky.
  5. 5
    Fold in the finely minced roasted pepper.
  6. 6
    Add the remaining water only when the mixture feels too stiff.
  7. 7
    Cook a test patty, adjust and then stuff or form into patties.
Read it online: https://wayfarerspantry.com/thepantry/recipe/fennel-and-roasted-red-pepper-pork-sausage/