1/2 teaspoon Fennel Seed, crushed with a knife or in a food processor
1/8 teaspoon Ground Cayenne Pepper, optional
1 teaspoon Salt
1/2 teaspoon Black Pepper
2 tablespoons Pure Maple Syrup
1/2 cup Fresh Blueberries
1-2 tablespoons Coconut Oil, or ghee, for frying
In a mixing bowl, combine pork, garlic, thyme, crushed fennel seeds, cayenne pepper (if using), salt, black pepper, and syrup until thoroughly combined. Fold in blueberries gently. Divide into 8 even portions and flatten out into about 2 inch thick rounds.
Heat the coconut oil or ghee over medium-high heat in a large skillet. Cook sausages on both sides until cooked through, about 4 minutes on each side.