When we last left off with the sausage party, I had just turn 2 of my 3 lbs. of ground pork into chorizo. So, what about the last pound (well, 1.36 pounds). I wanted to take a swing at Italian sausage that I could make without casings for, well, whatever may come up.
Italian sausage is largely a fennel and pepper operation, with the crushed red pepper dictating just how hot things should get. Personally, I liked a milder sausage, but really like the fennel flavor that comes along. If I increased the fennel, I would need something that contrasted and complemented (like the red pepper). In this case, I thought the red wine would work. I thought about adding cheese, but thought that it might make things too salty.
Whereas my chorizo recipe was based on a few different suggestions that I found online, this was done completely by guesswork. I fried a small piece of it afterwards and was largely satisfied with the end product. If I changed anything in the future, I would probably add more wine.
Note that I don’t put the sausage into casings. I rarely make meals where the sausage is cased. Usually, I find myself cutting the casing away and cooking with the lump sausage.
Fennel and Red Wine Italian-Style Sausage
By Jared Paventi
- 1 lb. ground pork, not lean
- 2 tbsp. red wine
- 3 tbsp. fennel seed
- 2 tsp. kosher salt
- 3 garlic cloves, minced
Combine all ingredients in the bowl of a stand mixer. Mix on medium-low for 2 to 3 minutes until everything is thoroughly combined.
Makes approximately 1 1/4 lbs. of sausage.