ITALIAN FENNEL SAUSAGE RECIPE - NYT COOKING
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
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
HOMEMADE ITALIAN TURKEY SAUSAGE RECIPE: HOW TO MAKE IT
Pens Joyce Haworth from Des Plaines, Illinois, "When the stores in my area stopped carrying our favorite turkey sausage, I was desperate! I went to the library for some books on sausage-making...and was surprised to learn how easy it is! We use this sweet spicy sausage on pizza, in spaghetti sauce, casseroles and breakfast patties."
Provided by Taste of Home
Categories Dinner
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the turkey, garlic powder, fennel seed, sugar, salt, oregano and pepper. Cover and refrigerate for at least 8 hours or overnight. Shape into eight patties. Cook in a nonstick skillet coated with cooking spray for about 3 minutes on each side or until a thermometer reads 165°. Or crumble turkey into a nonstick skillet coated with cooking spray. Cook and stir for about 4 minutes or until meat is no longer pink.
Nutrition Facts : Calories 92 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 347mg sodium, CarbohydrateContent 2g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 10g protein. Diabetic Exchanges 2 lean meat.
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- In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Meanwhile, in a large skillet, brown sausage in oil over medium heat. Add a small amount of hot water. Cover and cook until sausage is no longer pink; drain. Cut into 1/4-in. slices and add to soup. Simmer, uncovered, for 15 minutes. , Add spinach. Simmer, uncovered, for 5 minutes or until spinach is wilted. Garnish with Parmesan cheese if desired.
HOMEMADE ITALIAN TURKEY SAUSAGE RECIPE: HOW TO MAKE IT
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Reviews 4.7
Total Time 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 92 calories per serving
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WOOD-FIRED PIZZA - JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine italian
Calories 840 calories per serving
- For the tomato sauce, peel and finely slice the garlic, then fry in a good amount of olive oil until lightly coloured. Pick and tear the basil leaves, then add to the pan with the tomatoes. Using the back of a wooden spoon, mush and squash the tomatoes as much as you can. Season to taste.
- As soon as it comes to the boil, remove the pan from the heat. Strain the sauce through a coarse sieve into a bowl, using the spoon to push any larger bits of tomato through. Discard the basil and garlic left in the sieve, but scrape any tomatoey goodness off the back of the sieve into the bowl. Pour the sauce back into the pan, bring to the boil, then lower the heat and simmer for 5 minutes. Cook until it’s the perfect consistency for spreading on your pizza bases.
- For the pizza dough, sieve the flour and salt onto a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into 650ml lukewarm water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. When it all starts to come together, work the rest of the flour in with your clean hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and cover with a damp cloth and place in a warm room for an hour until the dough has doubled in size.
- Remove the dough to a flour-dusted surface and knead it around a bit to push the air out. You can use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into 6 to 8 balls.
- Timing-wise, it’s a good idea to roll the pizza bases out about 15 to 20 minutes before you want to cook them. Stack the pizza bases, with a square of oiled tin foil between each one, cover them with clingfilm, and pop them into the fridge. Now’s the time to get your wood-fired oven, or conventional oven, heated up to full whack. Place a couple of heavy baking trays in the oven to heat up, too.
- Meanwhile, click off the broccoli florets and roughly chop (using the stalk, too). Blanch in boiled salted water for 1 to 2 minutes, then drain. Tear the anchovies into small pieces, then deseed and finely chop the chilli. Squeeze the sausage meat out of their skins, then roll into small, rough meatballs.
- When you’re ready to assemble your pizzas, remove a tray from the oven, put a pizza base on it and assemble it quickly – smear tomato sauce on the base and dot with broccoli, torn up anchovy fillets and sausage meatballs. Tear over the Taleggio cheese and sprinkle with chilli. Crush and scatter over the fennel seeds. Place in the oven immediately while you prepare the remaining pizzas. If you’re using a wood-fired oven the pizzas should cook, one by one, in about 3 to 4 minutes – you want them to be puffed up, crispy and delicious. In a regular oven, they’ll take 8 to 10 minutes. Serve hot.
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Reviews 4.7
Total Time 20 minutes
Category Dinner
Cuisine Europe, Italian
Calories 92 calories per serving
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