2 LB (2½ pounds with bone) pork butt (shoulder) (diced into ¼” pieces)
5 FT of 36 MM collagen sausage casings (do not allow to get wet at any time)
Shortening, to lubricate nozzle of stuffer
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.