HOMEMADE ITALIAN SAUSAGE
Italian Sausage is perfectly seasoned & so flavorful. Toss into soups, stews, or pasta sauce for a delicious addition!
Provided by Holly Nilsson
Categories Pork
Time 4h15m
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large bowl and mix well.
- Cover & refrigerate at least 4 hours or up to 24 hours.
- Cook in a skillet until no pink remains.
Nutrition Facts : ServingSize 0.25 of recipe, Calories 303 kcal, Carbohydrate 1 g, Protein 19 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 82 mg, Sodium 356 mg, Fiber 1 g, Sugar 1 g
PORK AND FENNEL SAUSAGE WITH HONEY-MUSTARD SAUCE AND CABBAGE SLAW
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the sausage: Put the grinder attachments in the freezer so they are cold when you begin. Cut the pork into 1-inch cubes, then arrange on a baking sheet in a single layer and pop into the freezer for 10 minutes. It is important to make sure that all the ingredients and equipment are very cold to make the grinding easier and yield a smoother texture.
- Put the chicken stock in a large pot and heat to steam but not simmer. Line a sheet pan with paper towels and set aside.
- Place the bowl from an electric stand mixer under the grinder. Put the chilled attachments in place, using a medium-hole grinding plate. Run the cubed pork through the grinder, working carefully and quickly. We want the meat to stay as cold as possible.
- Gently spread the ground meat all over the bottom of the bowl and up the sides a little. This will help you to distribute the seasonings evenly. Sprinkle with the salt, Parmigiano-Reggiano, milk powder, fennel seeds and red pepper flakes. Add the garlic. Place the mixer bowl on the machine fitted with the paddle attachment. Turn the machine to low and pour the wine down the side of the bowl to incorporate, about 1 minute. Increase the speed to medium and beat until the mixture becomes sticky, 2 to 3 minutes. Stop the machine.
- To test for seasoning, make 1 small sausage patty, about 2 inches in diameter. Heat the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, shut off the heat (to avoid splattering) and add the meat patty. Turn the heat back on and brown on both sides for a few minutes until cooked through but still pink in the middle. Taste the cooked sausage for seasoning and adjust the meat mixture if necessary.
- Place the hog casings gently on the extruder tube of the sausage maker. Imagine you are gently putting a sock on your foot and push several layers of the casing to wrap around the tube. Don't let the casings bunch up or become too tight. Start the extruder and load the meat mix into the top. Let a little of the meat go into the casing, taking care that there are no gaps or pockets. Press the casing around the meat so they hug each other. Go slowly. Stop every 3 1/2 to 4 inches or so, cut the end closest to the extruder, twist and tie off the ends with twine to make a link. If the casing breaks, take the meat out, put a fresh casing on the extruder and start again.
- Gently drop the sausages into the hot, steaming stock in a single layer. Let them cook gently without boiling, turning them halfway through, until no longer pink in the middle, 3 to 5 minutes. Transfer the cooked sausages to the sheet tray lined with paper towels and let them cool and dry for 10 to 15 minutes.
- For the slaw: Mix the mayonnaise, mustard, vinegar, hot sauce and Worcestershire in a bowl. Add the cabbage and stir to coat. Season with salt and stir in the parsley.
- For the honey-mustard sauce: Whisk the mustard and honey together in a bowl. Season with salt to taste.
- Heat a grill pan to medium high. Coat the sausages in a small amount of oil and lay them on the grill pan. Grill on both sides, 3 to 5 minutes total. Drizzle oil over the inside of the rolls and toast on both sides over medium-high heat on the grill pan.
- Place a grilled sausage link on a toasted roll, spread with honey mustard and top with the cabbage slaw. Garnish with more chopped parsley.
RIGATONI WITH SAUSAGE & FENNEL
Steps:
- Heat the olive oil in a large heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and saute for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 teaspoons salt, and 1 teaspoon black pepper and cook for one minute. Pour in the wine, bring to a boil, and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat, and simmer for 20 minutes, until the sauce has thickened.
- Meanwhile, bring a large pot of water to a boil, add 2 tablespoons salt, and cook the rigatoni according to the directions on the package. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce. Off the heat, stir in the parsley and 1/2 cup of the Parmesan. Serve hot in shallow bowls with the remaining 1/2 cup Parmesan on the side.
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
SAUSAGE & FENNEL ORECCHIETTE
Throw together orecchiette with sausages, fennel, broccoli and leek to make this easy dinner. Taking just 25 minutes, it's ideal for busy days
Provided by Liberty Mendez
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Boil a large pan of salted water, turn the heat down to medium, then add the leek, sliced fennel and broccoli, and simmer for 3 mins until tender. Lift the veg out of the water using a slotted spoon, drain and set aside. Keep the pan of water on the heat, add the orecchiette and cook for around 11 mins, or until tender but still retaining some bite.
- Meanwhile, put a large frying pan over a high heat, add the olive oil and squeeze the sausagemeat out of the skins, tearing it into small pieces in the pan using a wooden spoon. Fry for 3-4 mins until golden brown and almost cooked, then add the garlic, fennel seeds and tomato purée, and fry for 30 seconds until aromatic. Add the blanched veg and grated carrot, and cook for another 4 mins. Tip in the tomatoes, bring to the boil, then simmer for around 4 mins until reduced slightly.
- Drain the pasta, reserving a cup of pasta water, and toss the pasta in the pan with the sausage and tomato sauce, adding a splash of pasta water to loosen. Season and serve with the reserved fennel fronds scattered over the top.
Nutrition Facts : Calories 527 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 21 grams protein, Sodium 1 milligram of sodium
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.
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