Pork And Fennel Sausages - cooking recipe

Ingredients

2 1/4 lb pork belly, chopped and chilled
2 1/4 lb pork shoulder, chopped, chilled
4 None sausage casings, cut into 3 foot pieces, rinsed, soaked in lukewarm water for 1-2 hours
1 tbsp fennel seeds
4 cloves garlic, minced
2 tsp ground black peppercorns
1/4 cup fresh parsley leaves, chopped
1 tbsp salt

Preparation

Using a meat grinder, grind chilled pork in small batches using a medium-coarse blade. Alternatively, mince pork by hand, chopping finely. Combine with remaining ingredients.
Using a sausage stuffer, bunch 1 casing over nozzle, leaving 2 inches at the end. Feed ground meat into the machine, slowly easing off casing as it fills. Twist sausage into a spiral as you go. Alternatively, use a large piping bag fitted with a 3/4 inch tip. Slowly pipe mixture into casing, easing casing off the tip as it fills.
Pinch and twist filled sausage casing at 5 inch intervals, in alternate directions, to make individual sausages. Tie off at both ends. Spread sausages on a rack over a tray to allow the air to circulate. Chill, uncovered, for 24 hours, to dry out casings.