- 5 pounds Pork butt, cut into 1-inch cubes
- 2 teaspoons Black Pepper
- 2 tablespoons Fennel seeds, toasted
- 1/4 cup Chopped garlic
- 5 tablespoons sugar
- 1 1/2 teaspoons Cayenne pepper
- 3/4 cup Chicken stock, iced
- Court bouillon, for poaching
- Olive oil, for sauteing
- Honey mustard, to taste
- 1/2 cup Minced onion
- In a bowl combine the pork, curing salt, black pepper, fennel seeds, garlic, sugar and cayenne pepper.
- Mix to make sure seasonings are well distributed throughout the pork.
- Freeze for 30 minutes.
- To prepare the forcemeat, pass the mixture through a meat grinder using the large hole plate.
- Transfer to an electric mixer, using the paddle on the lowest speed, and mix for 1 minute.
- Increase the speed to medium and slowly add the stock and mix for 2 minutes.
- Switch to high speed and mix for 30 seconds.
- To form the sausages, place about a cup of forcemeat in a 12 by 16-inch piece of plastic wrap.
- Shape into a 1 1/2 by 8-inch sausage and wrap with the plastic to a tight roll.
- Tie both ends by forming a knot.
- Wrap again in aluminum foil.
- Repeat the process until all forcemeat is used.
- In a large saute pan bring court bouillon to a simmer.
- Poach the prepared sausages for 10 minutes or until firm to the touch.
- Allow to cool and unwrap sausages.
- In a cast iron pan, over high heat, saute the sausages in olive oil until nicely browned.
- Slice and serve with honey mustard and minced onion.