Fresh Wagyu Beef Breakfast Sausage

Directions:

1. Heat a small skillet on the stove top over medium heat and toast fennel seeds and red pepper until slightly browned.
2. Place fennel and red pepper in small plastic bag and crush using the back side of a skillet or tenderizing hammer.
3. Place all ingredients in mixing bowl and mix until incorporated.
4. Place the sausage mix in bowl with lid and store in cooler or refrigerator for at least 1 hour before using to allow seasonings to flavor meat.
5. Remove sausage mix from refrigerator. To form the patties, tear a large piece of plastic wrap and place the sausage in center of plastic wrap piece.
6. Form sausage into a tube shape on top of the plastic wrap and roll plastic around sausage, leaving the ends of the plastic wrap sticking out on both sides of sausage.
7. Tightly grab the ends of the plastic wrap and begin using the table to roll sausage into a tight tube shape pushing all excess air from inside.
8. Fold over the edges you were holding into the center and wrap with one more piece of plastic wrap to tightly hold sausage together.
9. Place in the fridge and allow it to chill and become firm before slicing.
10. Take the cooled sausage in plastic wrap out of the fridge. Cut patties to desired thickness. Cook the patties in a frying pan over medium heat until the internal temperature reaches 160F.

Note: Sausage can be put into casings if you prefer and cooked as fresh sausage links.