State Fair Fennel Sausage

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Recipe - State Fair Fennel Sausage

From the Weston Kitchen


  • 1.25 lbs pork fatback
  • 3.75 lbs pork shoulder
  • 5 tsp kosher salt
  • 2 tsp black pepper
  • 4 tsp fennel seed
  • 1+ tsp chili flake (more if you like spice)
  • 4 tsp oregano
  • WESTON hog casings


Food Network's Chopped competition champion and Butcher/Owner of Richmond, Virginia's Belmont Butchery, Tanya Cauthen shares one of her favorite recipes for State Fair Fennel Sausage.

  1. Chill pork shoulder and fatback to make processing easier.
  2. Meanwhile, set up your meat grinder according to the manufacturer’s instructions and soak the recommended natural hog casings in lukewarm water. Once the casings are pliable, change the water and give them another soak for 20 – 30 minutes. Then fit one end of each casing over the kitchen faucet and run a cup or two of water into the casing. Push the water all the way through, to rinse the inside of the casing. Set aside in clean water until ready to use.
  3. Combine the chilled shoulder and fat back cubes.
  4. Fill a tub with ice and place the bowl of meat inside the tub to keep it cool. Using a coarse grinder plate, grind the meat mixture into another bowl that’s set over ice.
  5. Combine ground meat with spices and mix well.
  6. Fill the hopper of your sausage stuffer or grinder with the sausage mixture, and fit the stuffer tube with a cleaned casing. Start pushing meat through the stuffer to clear any air in the stuffer tube. Before meat enters the casing, tie the end with a simple granny knot. Working slowly, stuff the sausage into the casings. Be careful not to overstuff, and expel any large air bubbles inside the casing by pricking it with a sewing needle.
  7. When filled, tie off the casing with another granny knot.
  8. Create links every 6 inches by twisting casings.

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