Recipes – № 46
Pork Fennel Sausage
This is an easy recipe from Alice Waters’ The Art of Simple Food. It’s for homemade sausage meat that isn’t stuffed into casings but instead can be used as seasoned ground meat. It works wonders for pasta sauces in combination with greens, such as beet tops (see my recipe) or stinging nettles (recipe). Leftover sausage meat can be frozen for your next pasta sauce.
Makes 1 lb
1 lb ground pork. Fattier (25-30%) is better.
2 garlic cloves. In spring, substitute 2 small, whole green garlic stems or 3 garlic scapes.
3 Tbsp red wine
2 tsp fennel seeds
¼ tsp freshly ground black pepper
1 ¼ tsp Lima Atlantic Sea Salt or Diamond Crystal kosher salt. If you’re using another salt, use less and fry a piece of sausage meat, taste and adjust the seasoning accordingly.
Heat a small, dry saucepan over medium-low heat. Add the fennel seeds and toast, shaking the pan occasionally, until fragrant, about 1 minute. Pour the fennel seeds into a mortar and pestle and pound lightly. (If you don’t have a mortar and pestle, crush the seeds under a pot and chop with a knife). Peel and mince the garlic cloves and grind to a paste with some of the salt in the mortar and pestle (or even a small cup and teaspoon, if that’s what you have). Green garlic or garlic scapes don't have to be pounded to a paste. Mix all ingredients together in a bowl using your hands.
Add a comment