SWEET ITALIAN FENNEL SAUSAGE
Provided by Food Network
Time 1h10m
Yield about 5 pounds sausages
Number Of Ingredients 12
Steps:
- In a bowl combine the pork, curing salt, black pepper, fennel seeds, garlic, sugar and cayenne pepper. Mix to make sure seasonings are well distributed throughout the pork. Freeze for 30 minutes.
- To prepare the forcemeat, pass the mixture through a meat grinder using the large hole plate. Transfer to an electric mixer, using the paddle on the lowest speed, and mix for 1 minute. Increase the speed to medium and slowly add the stock and mix for 2 minutes. Switch to high speed and mix for 30 seconds.
- To form the sausages, place about a cup of forcemeat in a 12 by 16-inch piece of plastic wrap. Shape into a 1 1/2 by 8-inch sausage and wrap with the plastic to a tight roll. Tie both ends by forming a knot. Wrap again in aluminum foil. Repeat the process until all forcemeat is used.
- In a large saute pan bring court bouillon to a simmer. Poach the prepared sausages for 10 minutes or until firm to the touch. Allow to cool and unwrap sausages. In a cast iron pan, over high heat, saute the sausages in olive oil until nicely browned. Slice and serve with honey mustard and minced onion.
ITALIAN FENNEL SAUSAGE
Make this simple fennel-scented sausage to toss into pasta or onto pizza. Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup. Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless sausage. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon.
Provided by Samin Nosrat
Categories sausages, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper; set aside.
- In a large bowl, combine salt, fennel seed and red-pepper flakes. Add pork to the spice mixture along with the garlic, and wine. Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
- Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil, and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture and mix to combine.
- Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
- To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
- Drain sausages on paper towels, and serve hot.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 275 milligrams, Sugar 0 grams
ITALIAN SAUSAGE AND FENNEL SOUP
Many years ago I watched chef and TV personality Mario Batali make an Italian soup that had fennel, garlic and bread as the base. I have dietary restrictions that don't allow me to eat bread, so I made my own version by omitting the bread and adding sausage for protein. It's hearty and irresistible on a cold night. It can feed a crowd or provide plenty of leftovers. If you find yourself missing the bread, serve it on the side to perfectly round out your meal. -Suzanne Clark, Fort Dodge, IA
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat; saute sausage until lightly browned, 2-3 minutes. Remove sausage, reserving drippings in pot., In same pot, heat remaining oil over medium heat; saute fennel, carrots and onion 8 minutes. Add garlic; cook and stir 1 minute. Add potatoes, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, 10 minutes., Stir in tomatoes, salt, pepper and sausage; return to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 5 minutes.
Nutrition Facts : Calories 140 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 707mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges
ITALIAN SAUSAGE WITH FENNEL, PEPPERS, AND ONIONS
Provided by Melissa Roberts
Categories Onion Pepper Broil Quick & Easy Dinner Sausage Fennel Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Toss together all ingredients except fennel fronds with 1/2 teaspoon salt in a large shallow baking pan. Broil 4 inches from heat until sausage is browned and vegetables begin to soften, about 10 minutes. Turn over and stir, then broil until sausage is just cooked through and vegetables are softened, 8 to 10 minutes more. Serve sprinkled with fennel fronds.
HOMEMADE BULK ITALIAN SAUSAGE, CHICAGO STYLE
After having lived in Chicago for over 25 years, I crave Italian sausage and of course it is not available in Denmark, so I have adapted this recipe from one I found on grouprecipes.com. This is excellent to use on deep dish Chicago style pizzas and it also freezes well.
Provided by Dan-Amer 1
Categories Pork
Time 15m
Yield 3 pizzas, 3 serving(s)
Number Of Ingredients 11
Steps:
- Blend together all of the ingredients with the exception of the ground pork until they are thoroughly and uniformly mixed.
- With your clean hands blend the mixture of seasonings into the ground pork until it is well and uniformly blended inches
- Place the sausage in the refrigerator overnight in a covered container so that the flavors can blend before use.
- When I make I usually use 1/3 of it rather quickly on a deep dish pizza and freeze the rest for later use.
Nutrition Facts : Calories 412.8, Fat 32.6, SaturatedFat 12, Cholesterol 109.1, Sodium 1250.4, Carbohydrate 2.9, Fiber 1.5, Sugar 0.3, Protein 26.2
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Ratings 3Total Time 45 minsCategory Slow Food DIYCalories 185 per serving
- Keep your ingredients at 38-40°F/3.3-4.4°C (almost frozen) for easier cutting and grinding. Cut the pork and chicken into 1-inch/2.54-cm cubes (or smaller).
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- After sending all of the sausage mixture through the grinder once, grind it using the coarse grind plate a second time.
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