SPICY FENNEL SAUSAGE RECIPE RECIPES

Steps:

• Freeze bacon until very firm but not frozen solid, 12–15 minutes.
• Meanwhile, toast fennel seeds in a dry small skillet over medium-low heat, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then transfer to spice mill or mortar and pestle and add red pepper flakes and black peppercorns. Pulse or grind until finely ground; transfer to a small bowl and mix in brown sugar, sage, and salt; set aside.
• Pulse garlic in a food processor until very finely chopped. Add bacon and pulse until bacon is finely ground. Transfer to a large bowl and add ground pork; mix several times with a wooden spoon to begin to incorporate. Sprinkle spice mixture evenly over meat and knead with your hands, rotating bowl, until spice mixture is evenly distributed and a light film has formed on the side of the bowl, about 1 minute.
• Form sausage mixture into twenty 2-oz. patties about ¼" thick. Working in batches, cook sausage on a griddle or in a large skillet over medium-high heat until browned on both sides, center is firm to the touch, and meat is cooked through, about 2 minutes per side.
• Do Ahead: Patties can be formed 2 days ahead. Stack between sheets of parchment paper; cover and chill, or freeze up to 1 month. Thaw before cooking.

Steps:

• Cook and drain pasta as directed on box. Return to saucepan; keep warm.
• Meanwhile, in 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Drain; remove sausage from skillet.
• In same skillet, heat oil over medium heat. Cook onion, fennel, bell pepper and garlic in oil 3 to 4 minutes, stirring constantly, until vegetables are crisp-tender.
• Add tomatoes and cooked sausage to vegetables. Heat to boiling. Reduce heat; simmer about 10 minutes, stirring occasionally, until slightly thickened. Stir in pasta; heat until hot. Sprinkle individual servings with cheese.