Sausage Deconstructed Pork And Fennel One Pot Recipes

PORK AND FENNEL SAUSAGE SANDWICH WITH PICKLED HOT PEPPERS, BROCCOLI RABE AND PROVOLONE

Steps:

• Preheat the oven to 400 degrees F. Chill a large metal bowl and all the grinder parts until very cold.
• For the sausage: Assemble the grinder with the chilled parts using the large-holed grinding plate. Combine the pork, garlic, fennel pollen, salt, crushed red pepper flakes, fennel seeds and Parmesan in the chilled metal bowl. Pass the meat through the grinder back into the chilled metal bowl. Switch to the medium-size plate and pass the ground meat through again. Add 1/4 cup ice water and quickly knead the meat mixture together with your hands.
• Fit the horn (stuffing attachment) onto the grinder. Grease the horn with oil and gently slide the hog casing onto the attachment, leaving about 2 inches at the end. Add meat to the hopper and turn the grinder on. Let the air run through the casing until the meat starts to come out. Once you see the meat, turn the machine off and knot the casing end. Turn the machine back on and keep feeding the meat mixture into the machine. Using your other hand, guide the casing off the horn as it fills. Continue until you run out of casing, leaving a short tail on the end.
• Form the filled casing into links by gently pinching and then twisting it. The sausage links should be equal in size, 3 to 4 inches each. Tie each twist with twine and puncture the links all over with a teasing needle or sausage pricker. You should have 8 to 10 links total.
• For the toppings and assembly: Bring a large pot of lightly salted water to a boil. Blanch the broccoli rabe until bright green, about 30 seconds then use a slotted spoon or spider to transfer to a bowl. Leave the water on the heat for the sausages. When cool enough to handle, Squeeze out the excess moisture in the broccoli rabe and roughly chop. Set aside.
• Reduce the blanching water to low heat so it is hot, but not bubbling. Carefully drop the sausages into the hot water and poach for 10 to 12 minutes, flipping halfway through, or until they reach an internal temperature of 150 to 156 degrees F. Remove from the poaching liquid and place on a baking sheet.
• Heat 2 tablespoons olive oil in a medium saute pan and add the onions with a pinch of salt. Sweat the onions until translucent, 5 to 7 minutes, then add the cherry peppers and broccoli rabe. Toss everything together and add a splash of the pickled pepper brine. Season to taste with salt. Remove to a bowl and wipe out the saute pan.
• Heat 1 tablespoon of olive oil in the same pan over medium heat and brown sausages on both sides, 3 to 4 minutes per side. Lower the heat if they start to burst.
• Open the hoagie rolls and use your fingers to scoop out some of the bread from the top part of the roll. Brush the cut sides of each roll with olive oil and place open faced on a baking sheet. Toast in the oven until warmed through until lightly golden, about 5 minutes.
• Lay provolone slices on the toasted rolls and melt in the oven, 3 to 4 minutes. Cut the sausage links apart, remove the strings and slice on a bias. Lay the slices over the melted provolone and top with the broccoli rabe-pepper mix and more provolone. Transfer back to the oven to heat through and continue melting cheese, 3 to 5 minutes.

PORK AND FENNEL SAUSAGE WITH HONEY-MUSTARD SAUCE AND CABBAGE SLAW

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.