1 tablespoon whole dried fennel seeds
1 pound ground pork shoulder
4 medium garlic cloves, finely minced
7 grams salt (about 2 teaspoons Diamond Crystal kosher salt, 1-1/2 teaspoons Morton’s coarse kosher salt or 1 teaspoon table salt)
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon dried marjoram
1/2 teaspoon ground black pepper
Large pinch of red-pepper flakes
Prepare the sausage: Heat the fennel seeds in a dry skillet over medium heat, stirring frequently, until lightly toasted and very aromatic. Transfer to a mortar and pestle or spice grinder and lightly crush.
Combine the pork, fresh garlic, salt, garlic powder, oregano, marjoram, black pepper, pepper flakes, and toasted fennel in a large bowl. Knead aggressively with your hands until the mixture turns tacky and leaves a film behind on the bowl, a couple of minutes. (Alternatively, make the sausage in a stand mixer fitted with a paddle attachment. Knead the mixture at low speed until it forms a film on the inside of the bowl as instructed in Step 2.) Transfer to a sealed container and store in the refrigerator for up to 1 week until ready to use. You will have enough for 2 pizzas.