Make your own Italian sausages made from tasty pork shoulder seasoned with fennel, garlic, pepper and parsley.
Place meat in bowl with salt, pepper, sherry, fennel seeds and parsley
Mix thoroughly and let it sit for 24 hours then lightly mix again
Place skins over piping bags and start filling. Make sure you do not overfill them and they are not too tight
Once filled cook them as soon as possible as their shelf life is not long; usually 24 hours.
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