Question: What  pork sausages are flavored with a plant indigenous to the shores of the Mediterranean?

Context paragraphs:
List of sausages: This is a list of notable sausages.  Sausage is a food usually made from ground meat with a skin around it.  Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic.  Some sausages are cooked during processing and the casing may be removed after.  Sausage making is a traditional food preservation technique.  Sausages may be preserved by curing, drying, or smoking.  Charcuterie is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage and other foods, primarily from pork.

Cassoulet: Cassoulet (] , from Occitan "caçolet" ] ) is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin ("couennes") and white beans (haricots blancs).

Bangers and mash: Bangers and mash, also known as sausages and mash, is a traditional dish of the British Isles made of sausages and mashed potatoes, and may consist of one of a variety of flavoured sausages made of pork, lamb, or beef, or a Cumberland sausage.  The dish is sometimes served with onion gravy, fried onions, or peas.

Likëngë: Likëngë are pork sausages flavored with salt, pepper and seed of Fennel (farë mbrai), made in Piana degli Albanesi and Santa Cristina Gela.  "Likëngë" is the Undefinite Singular, "Likënga" is the Definite Singular and is cognate with the Italian Lucanica and the Greek Loukaniko.

Fennel: Fennel ("Foeniculum vulgare") is a flowering plant species in the carrot family.  It is a hardy, perennial herb with yellow flowers and feathery leaves.  It is indigenous to the shores of the Mediterranean but has become widely naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

Loukaniko: Lukániko (Greek: λουκάνικο) is the common Greek word for pork sausage, but in English it refers specifically to Greek sausages flavored with orange peel, fennel seed, and various other dried herbs and seeds, and sometimes smoked over aromatic woods.  Greek sausages are also often flavoured with greens, especially leeks.

Oxford sausage: Oxford sausages are a distinctive variety of pork and veal sausage commonly associated with, and thought to have been developed in, the English city of Oxford.  Traditionally, Oxford sausages are noted for the addition of veal, in contrast to many traditional British sausages which contain only pork, and their high level of spice seasoning.  References to the "Oxford" style of sausage date back to at least the early 18th century, but it was more widely popularised owing to inclusion in "Mrs Beeton's Book of Household Management", first published in 1861.

Visnadine: Visnadine (or visnadin) is a natural vasodilator.  It was first isolated from bishop's weed ("Ammi visnaga"), a plant indigenous to the Mediterranean region which has been used for centuries in Egypt as a spasmolytic.

Madeline Bunch: Madeline Bunch is an American entrepreneur from Santa Rosa, California.  In 1972, she and her family began the Bunch Products Company, manufacturing Old South Brand beef and pork sausages.

Coddle: Coddle (sometimes Dublin coddle) is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe.  However, it most commonly consists of layers of roughly sliced bangers (pork sausages) and rashers (thinly sliced, somewhat-fatty back bacon) with chunky potatoes, sliced onion, salt, pepper, and a herb (parsley or chives).  Traditionally, it can also include barley and Guinness.

Supporting paragraphs: Likëngë Fennel
Answer: Likëngë