Instructions: Grind the fennel seeds and about half of the peppercorns in a mortar.

Add to the meat mixture along with some salt and the remaining peppercorns.

Mix well then stuff into the skins.

Put all the meats through a mincer then mixed together in a bowl.

You can use a food processor but it is essential that the blade has been sharpened and only pulse chop very small quantities of each meat at a time.

Cook as in the previous recipe or grill over a low heat.

Makes about 12 sausages

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