Figatelli

Method

Grind the pork liver, pork meat, and fat together using a meat grinder or food processor until finely textured. Mince the garlic very finely and combine with the meat mixture along with salt, pepper, herbs de Provence and fennel seeds, mixing thoroughly to distribute seasonings evenly. Stuff the mixture into pork casings, tying off at 10-12cm intervals to create individual sausages. Hang the figatelli in a cool, well-ventilated space (around 12-15C) for 3-5 days until the casings darken and the sausages firm slightly. To serve, grill or fry the figatelli over medium heat for 8-10 minutes, turning occasionally, until the casing is lightly charred and the filling is cooked through.