Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: pulse in a spice grinder until a uniform consistency is reached. if you wish for the fennel seeds to remain whole and visible, simply hold them back until after grinding is finished. mix into chilled ground pork, by hand preferably. chill 3 hours before using to allow flavors to marry. use immediately or form into patties, block, small meatballs, whatever, and freeze.

Target recipe: combine fennel, thyme, pepper and salt in a mortar and grind well but do not reduce to powder. add the garlic. combine this seasoning mixture, wine, meat and fat in a large bowl, and refrigerate, covered, for several hours or overnight. pass the cold mixture through a meat grinder with the coarsest disc inserted. attach the sausage funnel, gather the prepared casing onto it, and pass the ground mixture through the course disc again, filling the casing as you go. alternately, divide the mixture into batches and quickly grind in a food processor, being careful not to grind too fine. when all the batches are ground, knead them together in the bowl, then begin forcing through a large funnel into prepared casing.