1½ TSP fennel seed
2 TSP kosher salt
1½ TSP black pepper
1 TBS fresh parsley leaves (chopped)
2 LB pork butt (shoulder) (2½ pounds with bone) diced into ¼" pieces
5 feet of 36 millimeter collagen sausage casings (do not allow to get wet at any time)
Shortening, to lubricate nozzle of stuffer
Temperature:
Toast fennel seed in medium sized, heavy saute pan over medium heat, constantly moving seeds around in pan until they start to turn light brown, about 5 minutes. Set aside to cool. Once cool, grind seeds and combine with salt, pepper, and chopped parsley in medium mixing bowl. Add pork and blend thoroughly. Refrigerate for 1 hour.
Using the fine blade of a grinder, grind the pork. After lubricating stuffer or stuffing attachment with shortening, load casing onto attachment, clipping end with a clothespin. Stuff meat into casings, trying to avoid air pockets. After stuffing is finished lay out on counter and tie off end. Pinch and twist to form 4-inch sausages. Wrap in parchment paper and refrigerate for 2 to 3 hours. Store in refrigerator for use within 2 to 3 days or freeze for up to 3 months. If freezing, wrap in aluminum foil.