There are dozens of sausages in the butcher case here in Poland, but I’ve yet to find Italian sausage. I try to embrace the local cuisine, but every now and then you need something for spaghetti sauce or a hot sausage sandwich.
It’s easy to find ground pork here, so I’ve taken to making my own bulk Italian sausage.
Ingredients
1 pound ground pork (ours is very lean, so I add a little olive oil to the pan when cooking)
1 teaspoon salt
1 teaspoon fennel seeds (I’ve used anise seeds in a pinch)
1 teaspoon black pepper
1 teaspoon dried parsley (or 1 tablespoon fresh)
1/2 teaspoon red pepper flakes (to taste)
Directions
- Combine all ingredients until spices are evenly distributed.
- Chill, covered, one hour or overnight
- It’s now ready to use in your recipe
- We like to make a patty of sausage, grill it, top with (melted) provolone cheese, and serve it on a crusty roll with mustard.
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| Italian Sausage/Cheese (pepper-jack in this case) Sandwich |
tralf
We made some Italian sausage yesterday. I’m going to make this sandwich tonight, but don’t have any provolone–I’ll go with swiss or mozzarella to avoid having to go to the store.