Recipes

Pork, Fennel and Chilli Sausages

Makes approximately 11 kg   Product Label Ingredients: Pork, Salt, Fennel Seeds, Pepper, Chilli, Paprika.

  • See all allergen disclaimers in general information tab.

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Ingredients

  • •
    10kg pork shoulder or leg
  • •
    300g salt
  • •
    20g ground black pepper
  • •
    10g ground white pepper
  • •
    35g fennel seeds
  • •
    20g dried chilli flakes
  • •
    10g paprika powder
  • •
    500ml water

Method

  1. 1.
    Run pork through a coarse plate.
  2. 2.
    Stir in dry ingredients, then mix in water.
  3. 3.
    Fill into sausage casings.
  4. 4.
    Note: maximum shelf life – 5 days

General Information

Cooking Instructions 

  1. Pan fry or BBQ sausages, turning occasionally, 10-15 minutes or till sausages are cooked through.


Thankyou to Tom Bouchier from Peter Bouchier, for the development of this recipe.

Pork, Fennel and Chilli Sausages ingredients


Pork, Salt, Fennel Seeds, Pepper, Chilli, Paprika.

Ingredients Listing – Disclaimers


All Pork Butchers value added products legally must be sold with an ingredient listing on the label or the ingredient list must be easily provided when requested. We have provided the ingredients list above that must be customised according to the ingredients you source for the recipe.

* Note this ingredients listing will not be accurate until, the ingredients used by the butcher is included and Australian Pork is not responsible for the accuracy of the customised ingredients listing.