Pork, fennel and chilli sausages
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
- Run pork through a coarse plate.
- Stir in dry ingredients, then mix in water.
- Fill into sausage casings.
- Note: maximum shelf life – 5 days
Pork, fennel and chilli sausages ingredients
Pork, Salt, Fennel Seeds, Pepper, Chilli, Paprika.
Ingredients Listing – Disclaimer
All value added recipes 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.
*This ingredients listing will not be accurate until the ingredients used by the butcher are included. Australian Pork is not responsible for the accuracy of the customised ingredients listing.
