John's Anise Sweet Italian Chicken Sausage

This sweet Italian sausage recipe uses anise instead of fennel to produce the distinctive licorice flavor we associate with pizza and red sauce sausage. It also adds the flavors of thyme and oregano to the mix.

source	Lets-make-sausage.com
categories	italian, meat, sausage
yield	About 45 patties
prep time	1 hour
total time

INGREDIENTS

6.5 lbs chicken thighs, cubed

1 lbs boned pork shoulder (pork butt), cubed

4 tsp kosher salt

4 tsp fennel seed

2 tsp anise seed

2 tbsp black pepper

1 tsp garlic powder

1 tsp dried oregano

¼ cup flat leaf parsley, roughly chopped

1 cup white wine, cold

[for Hot sausage]

1 tsp paprika

2 tsp red pepper flakes

INSTRUCTIONS

1. Cut chicken and pork into 1 inch cubes, and grind it through the fine (3/16") plate of your meat grinder.

2. Combine the spices in a 1 quart container and mix with the 1 cup of cold wine.

3. Pour the spice and wine combination into the ground meat and mix thoroughly for at least 2 minutes. Use your hands for mixing to assure even distribution.

4. Once the sausage is fully mixed, either stuff it into casings or make it into patties or bulk packages. *see note

5. This sausage should be cooled as soon as it is done. It can be kept in the refrigerator for 2-3 days or in the freezer for up to 3 months.

NOTES

*The chicken mix is sticky. Use an ice cream scoop and place balls of meat on a flat backing sheet and flatten gently. Then put sheet in freezer for about an hour. When the trays come out, the patties will be easier to handle and you can place them in zip lock bags or vacuum seal them, separating the patties with waxed paper.