I made this sausage yesterday with these changes: lightly crushed the fennel seeds in a mortar and pestle and added maybe 1/2 cup of ground pork rinds. I added the pork rinds because I had added them to some beef burgers and liked the lighter texture of the burger. It didn’t quite work as well with these sausages – I think I might be better off to combine pork rinds with an egg, let the mixture soak, then add that to the meat. Anyway, I do like the seasoning mix.

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