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|