Pork & Fennel Sausages

2 1/2 kilos pork neck or pork shoulder

750g pork fat

5 cloves garlic

5 tsp fennel seeds

1 tbs dried chilli flakes

2 tsp white pepper

2 tbs salt

1 cup chopped parsley 

1 tbs dried oregano

1. Cut all the meat into small pieces (that will fit into your mincer). Add all the ingredients to the meat. Marinate over night.

2. Place all the marinated meat through the mincer. Once minced using your hand give the mixture a good mix to make sure all the ingredients have been combined..

3. Filling sausages. Place your sausage skin over the nozzle and tie the end of the skin. Start filling the sausage casings being sure not to put any air bubbles in the sausages. and not to over fill the casings as well. If you over fill the casings  the sausages may split when you try to turn them to make your required sizes sausage.