The National Crust was founded upon the ideology that great food should be shared, whether that be with friends, family or the public. That is why, at The National Crust, we not only share our food with the public, but also our recipes! I know first hand how frustrating it can be trying to recreate food you have just bought from your favourite take out, just to find its missing that special ingredient. So, at The National Crust we strive to provide transparency to our customers and viewers, in the hope they can find enjoyment in cooking and eating the very same food we serve up from our van and in our videos! That being said, let’s get into today’s recipe: Fennel Sausage!
We find the best sausage meat for fennel sausage is one with a high fat content, as it gives a saltier and more juicy sausage! We flavour our sausage meat with a total of 10 herbs and spices and a splash of white wine. Below you can find the recipe for 1KG worth of sausage mince:
Fennel Sausage
Ingredients
- 1 KG Pork Mince
- 3 grams Garlic Minced
- 33 grams White Wine
- 3.5 grams Fennel Seeds
- 0.5 grams Dry Oregano
- 0.3 grams Ground Nutmeg
- 2 grams Coriander Seeds
- 5.5 grams Sugar
- 1.4 grams Paprika
- 0.5 grams Chilli Flakes
- 2.5 grams Black Pepper Whole
- 11.25 grams Salt
Instructions
- In a pestle and mortar crush all herbs and spices except garlic and white wine. Crush into a rough powder (Do not worry about making a completely smooth powder).
- Secondly, mince your fresh garlic and combine in a bowl with the spices. Then incorporate the mix into your sausage meat, making sure the spice powder is incorporate evenly.
- Next add your white wine and combine into the sausage meat. When finished cover your bowl with cling film and allow the meat to marinate in the fridge for a minimum of 1 hour.
- Once marinated, cook to an internal temperature of 75 degrees. You can either do this through placing on a baking tray in the oven, or in a frying pan.
- Once cooked, you're ready to enjoy. It goes great in pastas, on top of pizzas and on its own!
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