Has anyone been able to replicate Zuppardi's Fennel Sausage-

[P-Siddy]

Zuppardis is 2460 miles from my home so I can't just head there anytime I get a taste for their fennel sausage.

Has anyone cracked the code for either making it at home or know of any butcher shops in the area that make a similar sausage?

Thanks- 

[nanometric]

Have you made sausage at home before? It's super easy and the freshness factor of placing just-made raw sausage on the pie plays the largest role in enjoyment, IMO.

[jsaras]

This should get you in the ballpark: https://www.seriouseats.com/fennel-spiked-pizza-sausage-a-la-pizza-a-casa

[kori]

That seems like a little bit too much fennel seeds to me, 1 Tbsp for 1lb of pork.

Idk, maybe that would be good.

[Pizza_Not_War]

We've got a brand of bulk sausage here, Hill's Meat who make mild or hot sausage with Fennel. Pretty good and easy. Don't know how it compares.

[PapaJawnz]

That seems like a little bit too much fennel seeds to me, 1 Tbsp for 1lb of pork.

Idk, maybe that would be good.

I've made it before and thought it was really good.  I think the key is to try and distribute the fennel evenly which is tricky with raw ground pork.  For sure worth trying.  I would be making that recipe always but the cost of raw ground pork is more expensive than sausage now a days 

[TXCraig1]

That seems like a little bit too much fennel seeds to me, 1 Tbsp for 1lb of pork.

Idk, maybe that would be good.

I usually buy Johnsonville Hot Italian and add quite a bit of extra fennel.  It takes a lot more than you'd think if you really want a fennel sausage flavor.

[kori]

I've made it before and thought it was really good.  I think the key is to try and distribute the fennel evenly which is tricky with raw ground pork.  For sure worth trying.  I would be making that recipe always but the cost of raw ground pork is more expensive than sausage now a days 

I have a meat grinder and a couple of pork shoulders in the freezer. I picked them up for 50% off of the 50% off price, I guess they ordered too many.

I'll give it a whirl.

[Timpanogos Slim]

We've got a brand of bulk sausage here, Hill's Meat who make mild or hot sausage with Fennel. Pretty good and easy. Don't know how it compares.

Hill's mild italian is my go-to. 

One grocery chain here carries it and never has more than two pounds on display. Got one pack in the freezer raw and some par-cooked crumbles in there too. 

[Pizza-Face]

I've made it before and thought it was really good.  I think the key is to try and distribute the fennel evenly which is tricky with raw ground pork.  For sure worth trying.  I would be making that recipe always but the cost of raw ground pork is more expensive than sausage now a days 

I use Kenji's method of Sausage, but I toast the fennel seeds 1st, let them stay whole, let them sit in with the pork cubes overnight, then grind my own. It works out to a TBSP per pound, and is much mellower and killer this way. I can actually taste the fennel in a good way even though I make a hella spicy hot sausage and my capsicum tolerance it way high it still makes it better.
Got tired of trying to get actual spicy sausage and just invested in my own equipment, and fennel en mass is a part of the equation for really hot and spicy Italian sausage.
It goes good with beer!

[Timpanogos Slim]

I use Kenji's method of Sausage, but I toast the fennel seeds 1st, let them stay whole, let them sit in with the pork cubes overnight, then grind my own.

Let them sit in with the pork cubes? Then grind? I am so confused. 

[Pizza-Face]

Let them sit in with the pork cubes? Then grind? I am so confused.

Yup. The seasonings are in with the pork cubes, as in marination, refrigerated overnight in a ziplock, air squished out for maximum seasoning transference. 

The toasted fennel is left whole, in with the pork, unlike the other seasonings which I fresh grind from dried, -all seasonings dried.

The grind plate does not "pulverize" the whole fennel toasted seeds this way. They are rehydrated in pork juices and cut cleanly going thru the grind plate after transferring their goodness to the pork cubes when all is ground Ie. chunky fennel goodness is left with max burst flavor effect when chewing.

[Eager2Learn]

This should get you in the ballpark: https://www.seriouseats.com/fennel-spiked-pizza-sausage-a-la-pizza-a-casa

Does anyone know if zuppardi par cooks it like this or just pinches it on raw?