Heat a dry pan over medium high heat.

Add the fennel seeds and keep a close eye on them. When they begin to turn brown, stir to avoid burning.

Once they have turned brown, remove from the heat and set aside.

Cut off the fronds and stalks

Slice the fennel through the middle from top to bottom

Remove the core

Slice the remaining fennel bulb thinly

Using a heavy skillet, add the butter and olive oil. Heat over medium high heat until the butter is melted. Add the raw fennel and a pinch of kosher salt.

Cook the fennel for 10 minutes on medium heat, stirring occasionally until it begins to brown. Then reduce the heat to medium-low. Continue to cook until completely caramelized.

Remove the fennel from the pan and rough chop.

In a bowl, add the pork, fennel, thyme, roasted garlic, toasted fennel seeds, balsamic vinegar, salt and 8-10 grinds of pepper.

Mix until all the ingredients are incorporated.

Make a small "tester" sausage patty. Cook thoroughly and adjust the seasonings.

Okay, so make up a bunch of sausage patties. The shouldn't be too thick otherwise they will take forever to cook through.

In a heavy bottom pan, heat some olive oil over medium high heat. When the oil is shimmering, add in the sausage patties.

Cover the pan. Cook for 4-5 minutes. Flip the sausage patties with tongs and recover. Cook for another 4-5 minutes or until cooked through.

Serve hot and enjoy!