FENNEL SPICE MIX RECIPE | MARTHA STEWART
|1 tablespoon plus 1 teaspoon ground fennel seeds|
|Pinch of cayenne pepper|
|1/4 teaspoon dry mustard|
|1 teaspoon coarse salt|
|1/4 teaspoon ground ginger|
- Stir together spices in a small bowl.
ITALIAN FENNEL SAUSAGE RECIPE – NYT COOKING
Provided by: Samin Nosrat
Total time: 45 minutes
Yield: 4 servings
|2 teaspoons Diamond Crystal kosher salt or 1 teaspoon fine sea salt|
|1 1/2 teaspoons coarsely ground fennel seed|
|1/2 to 1 tablespoon red-pepper flakes|
|1 pound ground pork (20 to 25 percent fat by weight)|
|1 teaspoon pounded or very finely grated garlic|
|1 teaspoon dry white wine or vermouth|
|Extra-virgin olive oil|
- 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.
@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 SWEET ITALIAN SAUSAGE (MILD OR HOT) RECIPE | ALLRECIPES
Provided by: Michelle Leigh Gossman
Categories: Pork Sausage
Total time: 12 hours 35 minutes
Prep time: 20 minutes
Cook time: 15 minutes
Yield: 3 pounds
|3 pounds ground pork|
|3 tablespoons red wine vinegar|
|1 ¼ tablespoons dried parsley|
|1 tablespoon garlic powder|
|1 tablespoon onion powder|
|1 tablespoon dried basil|
|1 tablespoon salt|
|1 tablespoon freshly cracked black pepper|
|2 teaspoons paprika|
|2 teaspoons crushed red pepper flakes, or to taste|
|¾ teaspoon ground fennel seed|
|¼ teaspoon brown sugar|
|⅛ teaspoon dried oregano|
|⅛ teaspoon dried thyme|
- Place pork and red wine vinegar in a large mixing bowl. Sprinkle with parsley, garlic powder, onion powder, basil, salt, black pepper, paprika, red pepper flakes, fennel seed, brown sugar, oregano, and thyme. Knead until flecks of spice are evenly distributed throughout meat.
- Divide sausage into thirds. Form each into a 3-inch diameter log, wrap securely in plastic wrap, and place in a zip-top bag. Refrigerate for at least 12 hours before cooking.
- When ready to cook, remove logs from the zip-top bags and place on a cutting board. Use a finely serrated knife to cut logs right through the plastic wrapping into 1/4- to 1/2-inch-thick patties. Carefully remove and discard any plastic.
- Heat a large skillet over medium heat. Working in batches, cook sausage patties in the hot skillet until no longer pink in the center, 2 to 6 minutes per side, depending on thickness. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Calories 243.1 calories, CarbohydrateContent 2.3 g, CholesterolContent 73.6 mg, FatContent 16.4 g, FiberContent 0.7 g, ProteinContent 20.5 g, SaturatedFatContent 6.1 g, SodiumContent 640.3 mg, SugarContent 0.5 g
GROUND BEEF ‘WELLINGTON’ WITH FENNEL RECIPE – FOOD.COM
Total time: 1 hours
Prep time: 25 minutes
Cook time: 35 minutes
Yield: 2 pastries, 4 serving(s)
|1 tablespoon vegetable oil|
|1/2 cup diced onion|
|1/4 cup fennel, chopped|
|1 tablespoon garlic, minced|
|1/2 teaspoon fennel seed|
|1/4 teaspoon crushed red pepper flakes|
|1 lb ground beef|
|2 tablespoons dry breadcrumbs|
|1 tablespoon dried parsley|
|1 teaspoon salt|
|8 ounces refrigerated crescent dinner rolls|
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion, fennel, and garlic. Cook and stir until the fennel is tender, and the onion has softened and turned translucent, about 5 minutes. Stir in the fennel seed and red pepper flakes, and cook for 1 minute more. Meanwhile, beat the egg in a bowl, then mix in the ground beef, bread crumbs, parsley, and salt. Add the cooked vegetable mixture, and stir until combined.
- Separate the crescent roll dough into two squares. Divide the meat mixture among the crescent roll squares, then seal the dough around the meat. Place seam-side-down onto the prepared baking sheet.
- Bake in the preheated oven until the pastry has turned golden-brown, and the center of the pastries registers 160 degrees F (71 degrees C) on a kitchen thermometer, about 30 minutes. Slice and serve.
Calories 494.4, FatContent 25.5, SaturatedFatContent 8.4, CholesterolContent 152, SodiumContent 965.4, CarbohydrateContent 35.4, FiberContent 3, SugarContent 3.6, ProteinContent 29.1