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.
ONE-PAN SPICY MEATBALLS WITH LENTILS AND FENNEL
In this one-pan meal, you get spicy meatballs, savory lentils and sweet fennel that are all perked up with vinegar and parsley. For the speediest meatballs, use uncased bulk Italian sausage, which comes fully seasoned. When cooked at high heat and partly submerged in the chicken stock, the meatballs brown on top and stay moist on the inside - and the lentils soak up the flavorful pork juices. The roasted fennel provides sweetness and echoes the fennel seed in the meatballs, but feel free to use another vegetable that cooks at the same rate, like thinly sliced carrots.
Provided by Ali Slagle
Categories easy, weeknight, meatballs, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 450 degrees. In a 9-by-13-inch baking pan or baking dish, gently toss the fennel wedges with the olive oil to coat and season with salt and pepper. Roast until golden brown underneath, about 10 minutes. (Fennel will not be tender at this point.)
- Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 12 (1 1/2-inch) meatballs.
- Add the chicken stock, lentils, garlic and rosemary to the roasted fennel. Stir to combine, then season with 3/4 teaspoon salt. Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
- Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper. Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs. Garnish with additional parsley leaves and fennel fronds, if desired.
SAUSAGE AND LENTILS WITH FENNEL
Categories Pork Vegetable Quick & Easy Dinner Lunch Sausage Fennel Lentil Fall Winter Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (main course) servings
Number Of Ingredients 13
Steps:
- Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 12 to 25 minutes.
- While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
- Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes. Transfer to a cutting board.
- Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and 1 tablespoon fennel fronds. Season with vinegar and salt.
- Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage and sprinkled with remaining tablespoon fennel fronds. Drizzle all over with extra-virgin olive oil.
3-INGREDIENT SAUSAGE DINNER WITH LENTILS AND FENNEL
Steps:
- Preheat oven to 400°F. Finely chop half of 1 fennel bulb. Chop 2 Tbsp. fronds, transfer to a small bowl, and set aside.
- Heat 3 Tbsp. oil in a 3-4-qt. heavy saucepan over medium. Cook chopped fennel, 1/2 tsp. salt, and 1/4 tsp. pepper, stirring, until softened, about 5 minutes.
- Add lentils, 1 tsp. salt, and 4 1/2 cups water, bring to a boil, then reduce heat and simmer, uncovered, until lentils are just tender but not falling apart, 15-25 minutes.
- Meanwhile, cut remaining 1 1/2 fennel bulbs into 1" wedges.
- Heat 1 Tbsp. oil in a large ovenproof skillet over medium-high. Cook sausages, turning occasionally, until golden brown on all sides but still undercooked, about 8 minutes. Transfer sausages to a plate.
- Heat 2 Tbsp. oil in same skillet over medium-high. Cook fennel wedges and remaining 1 tsp. salt and 1/4 tsp. pepper, stirring, until golden brown on both sides, about 5 minutes. Nestle sausages among fennel wedges, then transfer skillet to oven and roast until sausages are firm and fully cooked through, about 8 minutes more.
- Cut sausages diagonally into 1/2"-thick slices. Divide lentils among bowls, then top with sliced sausage, roasted fennel, a drizzle of oil, and reserved fennel fronds.
SAUSAGE & FENNEL SEED SLICES
Slice this make-ahead sausage roll into bite-sized pieces for a delicious canapé - ideal for Christmas and New Year's Eve parties
Provided by Miriam Nice
Categories Buffet, Canapes, Starter
Time 1h10m
Yield Makes 2 large sausage rolls (each cuts into 10-12 slices)
Number Of Ingredients 4
Steps:
- Put the skinned sausages in a bowl and squish together with your hands, then divide into two balls. Place one ball of sausagemeat onto a long piece of cling film. Roll into a cylinder approx 30cm long. Wrap tightly in the cling film and place on a plate or tray in the fridge. Repeat with the other ball of sausagemeat.
- Heat oven to 200C/180C fan/gas 6. Lay the pastry out on your work surface and cut it into four equal strips lengthways. Roll two of the strips out a little more with a rolling pin so that they are 40cm long and 10cm wide. Unwrap the sausagemeat, place each one in the middle of a rolled-out pastry length and sprinkle each with half the fennel seeds. On either side of the meat, cut regular slits from the edge up to the meat - do this all the way round to create 2cm tabs. Fold over the ends. Starting at one end, bring up one tab from one side and drape it over the meat, then do the same with one from the opposite side. Repeat with the other strip of sausagemeat. Brush both with egg, then lift onto baking trays.
- Cut each of the remaining strips of pastry into three strips lengthways and plait together. Lay the plait on top of the sausage pastries and brush with more egg.
- Bake in the oven for 40 mins or until risen and golden brown. Remove from the oven, transfer to a large board and slice - or allow your guests to serve themselves. Can be served hot or cold.
Nutrition Facts : Calories 114 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Protein 3 grams protein, Sodium 0.5 milligram of sodium
LENTILS WITH FENNEL (AND SAUSAGE)
My sister Cassie and I visited Paris this past Spring, and by the time we'd gotten from Charles de Gaulle to our hotel in Montmartre and thrown our bags in our room, we were starving. We struck out looking for someplace that would satisfy both me and my vegetarian sister, and found this little corner restaurant with arborite tables and a friendly atmosphere and some vegetarian options on the menu. The waiters were super-nice (as was almost everyone in Paris), complimenting my pathetic attempts at speaking French, and my meal completely floored me. I love lentils in just about every way they can be served, and something about the lentil-fennel combo strikes me a terrifically decadent. On the one hand, this dish is so cheap and easy to make, real comfort food, and on the other, it has this flavour and richness that makes me feel like I'm eating something indulgent. And it's quick, and taste good cold, so leftovers make an excellent lunch the next day.
Provided by candaceshaw
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring lentils, water, and 1/2 teaspoon salt to a boil in a 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until lentils are just tender , approximately 25 minutes.
- While lentils simmer, cut fennel bulb into 1/4-inch dice and chop enough fennel fronds to measure 2 tablespoons. Heat 3 tablespoons oil in a 3- to 4-quart heavy saucepan over moderate heat until hot but not smoking, then stir in onion, carrot, fennel bulb, fennel seeds, and remaining teaspoon salt. Cover pan and cook, stirring occasionally, until vegetables are very tender, about 10 minutes.
- Meanwhile, lightly prick sausages in a couple of places with tip of a sharp knife, then cook sausages in remaining 1/2 tablespoon oil in a 10-inch nonstick skillet over moderately high heat, turning occasionally, until golden brown and cooked through, 12 to 15 minutes.
- Drain cooked lentils in a sieve set over a bowl and reserve cooking water. Stir lentils into vegetables with enough cooking water to moisten (1/4 to 1/2 cup) and cook over moderate heat until heated through. Stir in parsley, pepper, 1 tablespoon vinegar, and fennel fronds. Season with vinegar and salt.
- Cut sausages diagonally into 1/2-inch-thick slices. Serve lentils topped with sausage.
Nutrition Facts : Calories 535.7, Fat 24.6, SaturatedFat 6.4, Cholesterol 42.6, Sodium 1737.2, Carbohydrate 43.4, Fiber 18.1, Sugar 4.1, Protein 36.9
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