Directions

1. For the quick sausage, put 1 pound pork, 1/2 minced onion, 1 teaspoon soy sauce, ginger, bourbon, and salt in a medium bowl and use a rubber spatula to mix everything together. The mixture will be slightly sticky. You want to mix it thoroughly until it forms a uniform mixture.
2. Form the sausage into 1 1/2-inch meatballs for gravy or 2-inch patties for frying, cover, and refrigerate for 2 hours before using. (The sausage will keep for 3 days in the refrigerator, or you can freeze it for up to 2 weeks.)
3. For the sausage gravy, add 2 tablespoons (28 grams) of the oil to a large sauté pan and set over medium-high heat. When the oil begins to shimmer, add the onion and fennel and cook, stirring, for 5 minutes, or until the vegetables soften and become aromatic.