Servings: 4 to 6 sausages

500 g ground pork, preferably 20-25% fat 500 g ground pork, preferably 20 to 25% fat
1 tsp salt 1 tsp salt
½ Tblsp whole fennel ½ Tblsp whole fennel
1 Tblsp sweet paprika 1 Tblsp sweet paprika
½ tsp freshly ground black pepper ½ tsp freshly ground black pepper
* note:

Grind the fennel with the salt in a mortar and pestle.
Stir in the paprika and black pepper.
Mix the spices into the pork, very well.
Fry a small amount of the pork mixture and taste it. Adjust seasonings if necessary.
Put it in the fridge for at least 12 hours to develop the flavours.
Shape into patties or stuff into casings.

If doubling the recipe, do not double the amount of salt. After frying the test sample, decide if it needs more salt.  If doubling the recipe, do not double the amount of salt. After frying the test sample, decide if it needs more salt.
*Next time I make this, I will add ½ tablespoon of minced garlic or ½ teaspoon of garlic powder.  *Next time I make this, I will add ½ tablespoon of minced garlic or ½ teaspoon of garlic powder.