My homemade chicago sausage with fennel

[Henry]

Hey everyone! I finally nailed my Chicago-style sausage with fennel recipe and had to share it. I've only found one place that gets it right, so I made my own just how I like it. This recipe is for 1 lb of pork, but you can scale it. It's got a strong fennel punch, balanced black pepper, and a subtle sage note that adds a savory depth...don't skip the salt rest, cold water, or kneading, it all matters. I have shared the full details below, let me know if you give it a try


Ingredients (for 1 lb pork butt):

• 1 lb fresh ground Boston pork butt
• 1.5 tsp fennel seed
• 1/2 tsp coarse ground black pepper
• 1/2 tsp ground fennel
• 1/2 tsp ground sage
• 1.5% salt (use Morton Kosher – 1.5% of pork weight in grams)
• Sugar: 10% of salt weight (white sugar)
• 40g cold water

Prep Steps:

1. Cube pork, add salt, and refrigerate overnight (12 hrs best).
2. Grind chilled pork, refrigerate 1 hour.
3. Dissolve sugar in water.
4. Add water/spice mix gradually while kneading meat like dough (1–2 mins).
5. Refrigerate 24 hrs before freezing or using.

Knife tip: Use SHARP high carbon steel knives — at least an 8" butcher and 6" boning knife. I used Dexter brand.

 

[Papa's Pizzeria]

Hey everyone! I finally nailed my Chicago-style sausage with fennel recipe and had to share it. I've only found one place that gets it right, so I made my own just how I like it. This recipe is for 1 lb of pork, but you can scale it. It's got a strong fennel punch, balanced black pepper, and a subtle sage note that adds a savory depth...don't skip the salt rest, cold water, or kneading, it all matters. I have shared the full details below, let me know if you give it a try


Ingredients (for 1 lb pork butt):

• 1 lb fresh ground Boston pork butt
• 1.5 tsp fennel seed
• 1/2 tsp coarse ground black pepper
• 1/2 tsp ground fennel
• 1/2 tsp ground sage
• 1.5% salt (use Morton Kosher – 1.5% of pork weight in grams)
• Sugar: 10% of salt weight (white sugar)
• 40g cold water

Prep Steps:

1. Cube pork, add salt, and refrigerate overnight (12 hrs best).
2. Grind chilled pork, refrigerate 1 hour.
3. Dissolve sugar in water.
4. Add water/spice mix gradually while kneading meat like dough (1–2 mins).
5. Refrigerate 24 hrs before freezing or using.

Knife tip: Use SHARP high carbon steel knives — at least an 8" butcher and 6" boning knife. I used Dexter brand.

Woah thanks for this. Appreciate the tip at the end I'll try it next week for my anniversary.

 

[Alan]

This sounds good......really good. Mouth is watering wanting some extra toasted pizza

 

[TowerOfPizza]

Hey everyone! I finally nailed my Chicago-style sausage with fennel recipe and had to share it. I've only found one place that gets it right, so I made my own just how I like it. This recipe is for 1 lb of pork, but you can scale it. It's got a strong fennel punch, balanced black pepper, and a subtle sage note that adds a savory depth...don't skip the salt rest, cold water, or kneading, it all matters. I have shared the full details below, let me know if you give it a try


Ingredients (for 1 lb pork butt):

• 1 lb fresh ground Boston pork butt
• 1.5 tsp fennel seed
• 1/2 tsp coarse ground black pepper
• 1/2 tsp ground fennel
• 1/2 tsp ground sage
• 1.5% salt (use Morton Kosher – 1.5% of pork weight in grams)
• Sugar: 10% of salt weight (white sugar)
• 40g cold water

Prep Steps:

1. Cube pork, add salt, and refrigerate overnight (12 hrs best).
2. Grind chilled pork, refrigerate 1 hour.
3. Dissolve sugar in water.
4. Add water/spice mix gradually while kneading meat like dough (1–2 mins).
5. Refrigerate 24 hrs before freezing or using.

Knife tip: Use SHARP high carbon steel knives — at least an 8" butcher and 6" boning knife. I used Dexter brand.

Way to go! I've been seeing a lot of good pizza ideas lately. The other one I read is muffelata pizza! I'm convinced I should visit this forum more often!

 

[GreatFood40]

Hey everyone! I finally nailed my Chicago-style sausage with fennel recipe and had to share it. I've only found one place that gets it right, so I made my own just how I like it. This recipe is for 1 lb of pork, but you can scale it. It's got a strong fennel punch, balanced black pepper, and a subtle sage note that adds a savory depth...don't skip the salt rest, cold water, or kneading, it all matters. I have shared the full details below, let me know if you give it a try


Ingredients (for 1 lb pork butt):

• 1 lb fresh ground Boston pork butt
• 1.5 tsp fennel seed
• 1/2 tsp coarse ground black pepper
• 1/2 tsp ground fennel
• 1/2 tsp ground sage
• 1.5% salt (use Morton Kosher – 1.5% of pork weight in grams)
• Sugar: 10% of salt weight (white sugar)
• 40g cold water

Prep Steps:

1. Cube pork, add salt, and refrigerate overnight (12 hrs best).
2. Grind chilled pork, refrigerate 1 hour.
3. Dissolve sugar in water.
4. Add water/spice mix gradually while kneading meat like dough (1–2 mins).
5. Refrigerate 24 hrs before freezing or using.

Knife tip: Use SHARP high carbon steel knives — at least an 8" butcher and 6" boning knife. I used Dexter brand.

is it still a Chicago sausage without pork? I mean, I'm so interested to recook this, but I don't really like pork

 

[notformedough]

I can already imagine this! looks like it will be a hit on family nights. will try this out thanks!

 

[Alan]

is it still a Chicago sausage without pork? I mean, I'm so interested to recook this, but I don't really like pork

I think finely ground beef or lamb might work as a substitute.

 

[peperoni]

Hey everyone! I finally nailed my Chicago-style sausage with fennel recipe and had to share it. I've only found one place that gets it right, so I made my own just how I like it. This recipe is for 1 lb of pork, but you can scale it. It's got a strong fennel punch, balanced black pepper, and a subtle sage note that adds a savory depth...don't skip the salt rest, cold water, or kneading, it all matters. I have shared the full details below, let me know if you give it a try


Ingredients (for 1 lb pork butt):

• 1 lb fresh ground Boston pork butt
• 1.5 tsp fennel seed
• 1/2 tsp coarse ground black pepper
• 1/2 tsp ground fennel
• 1/2 tsp ground sage
• 1.5% salt (use Morton Kosher – 1.5% of pork weight in grams)
• Sugar: 10% of salt weight (white sugar)
• 40g cold water

Prep Steps:

1. Cube pork, add salt, and refrigerate overnight (12 hrs best).
2. Grind chilled pork, refrigerate 1 hour.
3. Dissolve sugar in water.
4. Add water/spice mix gradually while kneading meat like dough (1–2 mins).
5. Refrigerate 24 hrs before freezing or using.

Knife tip: Use SHARP high carbon steel knives — at least an 8" butcher and 6" boning knife. I used Dexter brand.

Youre a hero without a cape. Thanks for sharing. I was thinking tho what do you think of using beef and a bit of pork fat?