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Add a photoThis is one of our most popular dishes at SPQR. You can cook the sausage any way you like but I'd recommend frying it light extra virgin olive oil - should get to a nice dark brown color outside. Serve this with my Fried Brusseles Sprouts and pasta. Enjoy!
Ingredients
- Sausage:
- 10# pork shoulder, cubed
- 2.5# pork fat, cubed
- 163g white wine
- 25g black peppercorns
- 19g fennel seeds
- 31g garlic paste
- 9g chile flake
- 65g kosher salt
- Braised Fennel:
- 6 heads fennel, core removed, medium dice
- 1 tsp fennel seed, ground
- 1 cup red onion, small dice
- 2 quarts canned whole peeled tomatoes, hand crushed
- Olive oil, TT
- Salt, TT
Directions
- Sausage: Finely grind peppercorns, fennel seeds, and chile flake together in a spice grinder. Mash garlic in a mortar and pestle with a small amount of the measured salt until a smooth paste is formed. Mix ground spices, wine, and garlic paste together with the cubed meat and fat. Grind on 3/8th die. Mix sausage in mixer with hook attachment to incorporate all ingredients.
- Braised Fennel: Sweat onions and fennel seed in a generous amount of olive oil. When onions are translucent, add in diced fennel and tomato. Stir to combine, bring to a simmer, then pour contents in a baking dish. Bake @ 375 for about 90 minutes until fennel is sweet and soft but not overcooked. Salt to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 245g | |
| Recipe makes 15 servings | |
| Calories 119 | |
| Calories from Fat 45 | 38% |
| Total Fat 5.06g | 6% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.04g | |
| Cholesterol 11mg | 4% |
| Sodium 2066mg | 86% |
| Potassium 644mg | 18% |
| Total Carbs 13.74g | 4% |
| Dietary Fiber 4.5g | 15% |
| Sugars 3.83g | 3% |
| Protein 4.99g | 8% |
Reviews
April 17, 2008
This was spectacular! Made it last night for a dinner - made the sausage in the morning and let it sit all day before pan frying it. Highly recommend it. Served it as part of a small plate dinner. I used bacon instead of pork fat...I've cooked/tasted this recipe!This is a variation
