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1 tb Vegetable oil
1/2 c Chopped onion
1 tb Chopped garlic
1 3/4 lb Lean pork, cut in 1-inch cubes
1/4 lb Pork fat, cut in 1-inch cubes
1 tb Finely-ground fennel seed
1 tb Creole seasoning
In a small skillet heat oil with onion and garlic over low heat; sweat until onion is tender, about 5 minutes. Transfer onion to a large bowl to cool and toss with remaining ingredients. Place 1/4-inch die in meat grinder; run all ingredients through. Cook a small patty, taste and adjust seasoning, if necessary. Form ground meat into 2-inch patties. In a cold cast-iron skillet, place sausages and cook over medium-high heat, turning once, about 15 minutes or until well browned.
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