Ingredients

1 teaspoon fennel seeds

1 star anise, broken into pieces

1 pound ground dark-meat chicken or pork

2 tablespoons soy sauce

1 1/2 tablespoons grated fresh ginger

1 tablespoon minced garlic

2 teaspoons light brown sugar

Olive oil for cooking.

Preparation

  1. In a small skillet over medium-low heat, toast fennel seeds until fragrant, 1 to 2 minutes. Transfer fennel and star anise to a spice grinder and grind well.

  2. In a large bowl, combine all ingredients. Form sausage mixture into desired shape: cylinders or patties. Chill for up to 5 days, freeze for up to 3 months, or use immediately.

  3. Brush sausages with oil and grill or broil them until browned and cooked through. Or fry them in a little oil until well browned all over.