Homemade pork sausage with fennel!
This required two pounds of home ground pork shoulder and a large bulb of fresh fennel, roughly chopped.  Added pulverized fennel seed, black peppercorns, red chili flake, kosher salt, minced garlic, and a dash of white wine.  The proportions came out perfect – the sausage has a perfect balance of herbal flavors and heat.
I prefer to leave sausage meat loose (no casing) as it’s less work and more versatile. For example, here I molded some of the result into a pair of sausage patties and fried them for lunch. Note that there is very little grease in the pan. Delish! Pork shoulder is fatty, but compared to store-bought sausage it doesn’t weep grease and it’s an explosion of fresh flavor when eaten!

Pork Fennel Sausage

2 lbs Ground pork shoulder

1 large fennel bulb, chopped rough

1 tsp ground fennel seed

1 tsp black pepper

1 tsp red chili flakes

2 tsp kosher salt

2 tablespoons minced garlic

1 tablespoon white wine.