Step 1

Toast fennel and coriander in a small skillet over medium heat and toast, stirring frequently, for 5 minutes. Allow to cool completely.

Step 2

Place all ingredients into large, glass bowl and mix thoroughly to blend spices. Refrigerate, covered, overnight.

Step 3

Before storing, mix sausage meat again real well. Separate into individual sealed bags and freeze.

Step 4

(OPTIONAL) This sausage can also be stuffed into hog casings for links, but you’ll need to add ice cold water to your mix. Then let the links air-dry for 24 hours, uncovered, in the fridge before vacuum-sealing and freezing.