We mixed the ground pork with salt, fennel seeds, paprika, chili flakes, and fresh garlic, then nuked small patties to test the seasoning. Then we stuffed the mixture I casings and put the sausages in freezer bags.

They taste great, but I think all ham sausages are a bit leaner than I’d prefer. I’m going to keep an eye out for pork shoulder on sale so that I can freeze it for next time. I might also add some pork belly for extra fat.

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