COOKING TIME FOR ITALIAN SAUSAGE RECIPES

Name: Italian Fennel Sausage
Total time: 45 min
Yield: 4 servings
Cuisine: american, italian
Ingredients: 2 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine sea salt; 1 1/2 teaspoons coarsely ground fennel seed; 1/2 to 1 tablespoon red-pepper flakes; 1 pound ground pork (20 to 25 percent fat by weight); 1 teaspoon pounded or very finely grated garlic; 1 teaspoon dry white wine or vermouth; Extra-virgin olive oil

ITALIAN FENNEL SAUSAGE RECIPE - NYT COOKING

Italian Fennel Sausage Recipe - NYT Cooking image

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

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine sea salt
1 1/2 teaspoons coarsely ground fennel seed
1/2 to 1 tablespoon red-pepper flakes
1 pound ground pork (20 to 25 percent fat by weight)
1 teaspoon pounded or very finely grated garlic
1 teaspoon dry white wine or vermouth
Extra-virgin olive oil

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//schema.org, Calories 319, UnsaturatedFatContent 14 grams, CarbohydrateContent 1 gram, FatContent 26 grams, FiberContent 0 grams, ProteinContent 19 grams, SaturatedFatContent 9 grams, SodiumContent 275 milligrams, SugarContent 0 grams

HOT ITALIAN SAUSAGE RECIPE - NYT COOKING

Hot Italian Sausage Recipe - NYT Cooking image

Homemade hot Italian fennel sausage isn't a chore. Lightly browned and crumbled, this pork sausage makes a terrific topping for pizza or an addition to a rustic pasta dish.

Provided by David Tanis

Total Time 10 minutes

Yield Makes 1 pound

Number Of Ingredients 6

Ingredients

1 pound coarsely ground pork shoulder, not too lean
1 teaspoon salt
1 teaspoon crushed fennel seeds
1/2 teaspoon hot red pepper flakes, or more to taste
1 tablespoon mild paprika
3 garlic cloves, minced

Steps:

Put the pork in a bowl and add all remaining ingredients. Mix well to distribute the seasoning evenly throughout the meat.
Cover and refrigerate for up to 3 days, or freeze for future use.

Nutrition Facts : @context http//schema.org, Calories 185, UnsaturatedFatContent 8 grams, CarbohydrateContent 1 gram, FatContent 14 grams, FiberContent 1 gram, ProteinContent 13 grams, SaturatedFatContent 5 grams, SodiumContent 183 milligrams, SugarContent 0 grams

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ITALIAN FENNEL SAUSAGE RECIPE - NYT COOKING

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