Number 2 in my basics collection is an absolute staple for pizza, pasta, sandwiches etc. etc. – Italian seasoned sausage. This is similar to my Italian sausage roll mix but slightly less strong (i.e. no anchovies & no parmesan) in order to make sure it complements the dishes it’s added to. I love this fried up in chunks & scattered over a pizza, squashed into a patty & fried for in a breakfast muffin, or anything really. I have a few recipes using this sausage coming up so keep your eyes peeled for ideas of how to use it. This can be subbed into any recipe calling for sausage meat if you want to add an Italian twist.
Italian Sausage Meat
Makes 400g | 10 mins prep
Ingredients
400g sausage meat
2 large garlic cloves, minced
Large handful parsely finely chopped
2tsp fennel seeds toasted (or fennel pollen if you can get your hands on it)
1 tsp dried thyme
1 tsp dried oregano
A few shakes of chilli flakes
Salt & black pepper to taste
Method
- In a dry pan over medium heat, toast the fennel seeds tossing often until fragrant. Leave these to cool & grind in a pestle & mortar (or coffee grinder, or chop with a knife – be prepared for them to pop out as you chop)
- Combine all ingredients in a bowl & mix thoroughly.
- Taste & adjust seasoning by frying up a small batch.
Note: I definitely recommend fennel pollen if you can source it as it adds the fennel flavour plus some extra delicious aromatics.
Bakes By Meg 