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.
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)
- 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.
|Italian Sausage/Cheese (pepper-jack in this case) Sandwich|
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she connects readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the USF. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.