ITALIAN FENNEL SAUSAGE
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
Categories sausages, side dish
Time 45m
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, Calories 319, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 275 milligrams, Sugar 0 grams
FENNEL AND SAUSAGE PIZZA
I made this fennel and sausage pizza one night and it was the best pizza we have had in a long time. You can adjust the amount of toppings and sauce and cheese to your preference. For the dough, I like Jay's Signature Crust from this site.
Provided by Jenwee99
Categories Main Dish Recipes Pizza Recipes
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
- Toss fennel and onion slices with olive oil; spread out on the baking sheet.
- Roast in the preheated oven until golden, 10 to 15 minutes. Remove from the oven. Increase oven temperature to 450 degrees F (230 degrees C).
- Cook and stir sausage in a skillet over medium heat until no longer pink, about 5 minutes.
- Roll out pizza dough on a lightly floured surface. Transfer to a pizza pan or clean baking sheet. Spread sauce on top and cover with mozzarella cheese. Top with fennel, onion, sausage, and garlic slices.
- Bake in the preheated oven until cheese is melted, 15 to 17 minutes. Garnish with chopped fennel fronds.
Nutrition Facts : Calories 600.4 calories, Carbohydrate 61.5 g, Cholesterol 75.2 mg, Fat 23.9 g, Fiber 3 g, Protein 33.1 g, SaturatedFat 7.1 g, Sodium 1722.8 mg, Sugar 8.2 g
SAUSAGE, RICOTTA, AND FENNEL PIZZA
This flavorful pizza loaded with sausage, ricotta, and fennel is sure to be a family favorite.
Provided by SunnyDaysNora
Categories Meat and Poultry Recipes Pork Sausage
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat a frying pan over medium heat. Add olive oil. Add tomatoes, garlic, Italian seasoning, red pepper, and salt. Cook, stirring often, until tomatoes have mostly broken down, about 5 minutes. Spread tomato mixture over the pizza crust.
- Heat the same pan over medium-high heat. Add sausage and cook until browned, about 6 minutes. Remove cooked sausage from the pan and set aside, reserving grease in the pan. Add onion and fennel to the pan and cook until softened, about 5 minutes. Add spinach and cook until leaves begin to wilt, about 30 seconds.
- Spread sausage and vegetable mixture over tomato-covered crust. Scatter dollops of ricotta cheese on top. Sprinkle with shaved Parmesan cheese.
- Bake in the preheated oven until cheese is melted and top is beginning to brown, 8 to 10 minutes.
Nutrition Facts : Calories 277.3 calories, Carbohydrate 30.4 g, Cholesterol 26.8 mg, Fat 11.7 g, Fiber 2.3 g, Protein 14.3 g, SaturatedFat 4.2 g, Sodium 682.7 mg, Sugar 2.6 g
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FENNEL AND SAUSAGE PIZZA RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
5/5 (1)Estimated Reading Time 4 minsServings 4
- Warm olive oil in a medium skillet over medium heat, then add the sausage. Cook sausage until browned, using a wood spoon to stir and break the sausage up as it cooks. Transfer sausage to a paper towel-lined plate, and let cool.
- Preheat an oven to 500°F, and set an oven rack in the lowest possible position. Lightly coat a pizza pan with nonstick cooking spray.
- Stretch pizza dough into a round large enough to fit the pizza pan. Very lightly drizzle the dough with olive oil, using your hands to evenly spread the oil around. Sprinkle dough with a small pinch of kosher salt. Top pizza evenly with grated mozzarella cheese and tomato sauce, then evenly scatter sliced fennel, cooked sausage and sliced garlic over top. Sprinkle the surface of the pizza with a little kosher salt and then lightly drizzle with olive oil.
- Transfer pizza to the oven on the lowest rack and cook until the crust is golden brown (bottom and crust) and the cheese is nice and bubbly (9 - 11 minutes). Let pizza cool for just a bit, then sprinkle with red pepper flakes and torn basil.
FENNEL SAUSAGE PIZZA | WITH SPICE
From withspice.com
- In a small saucepan, heat the oil and garlic over medium heat. Cook until the garlic is lightly browned. Turn off the heat and set aside to cool. Remove the garlic clove and discard. Use oil right away, or refrigerate until ready.
- Using a sharp knife, cut the tops and bottoms from the fennel bulbs, then remove tough or bruised outer layers. Cut the fennel bulbs in half vertically. Place the cut side down and slice lengthwise into 1/4-inch thick slabs. If the bulb is small, simply set the bulb down on its base and slice vertically into slabs.
- Place pizza steel or stone, if using, in the oven and preheat to 500°F. Let stone heat up for a full 45 minutes. Generously flour a pizza peel and set aside. Alternatively, lightly grease a baking sheet with olive oil and set aside.
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