Sausages can be something tricky when you have allergies. Although there are sausages that are gluten-free, I feel safer preparing our sausages in my own kitchen. I have a sausage-stuffing attachment for my Kitchen-Aid stand mixer, but it isn't necessary to have special equipment -- you can shape the seasoned sausage meat into oblong patties and fry them in a pan.
I have included two versions of the recipe, one for making patties and one for making a larger batch to stuff in sausage casings. The first recipe makes about 12 patties; the second makes about 30 sausages.
- 2 pounds ground pork
- 1 3/4 tsp sea salt
- 1 1/4 tsp paprika
- 2 1/2 tsp fennel seed
- 1 1/4 tsp anise seed
- 1/4 - 1/2 tsp ground pepper
- 1/4 - 1/2 tsp cayenne
- 2 garlic cloves, minced
- scant 1/4 cup water
- Combine all ingredients in a stand mixer and mix thoroughly.
- Shape into oblong patties. Excess patties can be frozen for future meals.
- Fry patties in a pan until browned and cooked through.
Here is the same recipe scaled for if you are stuffing these in sausage casings:
- 5 pounds ground pork
- 1 1/2 Tbsp sea salt
- 1 Tbsp paprika
- 2 Tbsp fennel seed
- 1 Tbsp anise seed
- 1 tsp ground pepper
- 1 tsp cayenne
- 5 garlic cloves, minced
- 1/2 cup water
- Put all ingredients into a very large bowl and use your hands to mix thoroughly.
- Stuff into sausage casings. Sausages can be frozen.
- Barbeque sausages (or fry in a pan) until browned and cooked through.