Quickie Italian Sausage
It’s hard for me to find good Italian sausage here on the Oregon Coast, so I make it myself when I need it for a dish. The recipe is my family’s and is reduced for a small batch (1 lb or less). There are no real measurements here; it’s all by feel, so be careful.
Ingredients
1 lb. ground pork
Coarse sea salt
Black pepper
Red pepper flakes
Fennel seeds
Method
Break up pork in a mixing bowl. Add a small handful of fennel seeds, a good pinch of sea salt, black pepper, and red pepper flakes, and mix all together to combine. Let sausage sit in refrigerator for at least an hour before using (the longer it sits the more flavorful it gets). Use it in whatever dish that calls for Italian sausage.
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Who We Are
Sunburned and full!
My husband, Bruce, and I live on the beautiful Oregon Coast. We are passionate home cooks and make dinner from scratch almost every night of the week. We shop the farmer’s market, buy as much from local producers as we can, and support the organic, sustainable, and Slow Food movements. We believe that knowing where your food comes from, cooking from scratch, eating well, in season, and together at the table are all part of living healthy. You won’t find many foods from the middles aisles of the grocery store in our house!! This blog is an account of our home-cooked meals for the year 2008 (and now 2009). The way it works is I prepare the main entree’ (I usually don’t follow a recipe–I like to think of recipes as reference and use them to generate ideas) while Bruce usually makes a salad to match. We eat the salad after we eat the main entree’. We learned to eat that way when we visited Italy and prefer it now. We always have a bottle of wine with dinner, so we’ve documented it as well. We don’t go by what’s best with white or red, we just drink what we like. This project started in December 2007 when there were many discussions regarding the frequency in which favorite dishes were made. We determined that the best way to know how often we ate pasta with Bolognese sauce (or anything else) was to document it. We have been doing just that in a journal since January 1, 2008. I then decided that it would be better to put it on a blog; not for public attention, but for easier storage management and transferability of the data. If you happen to stumble across this blog and find it interesting, or would like to know how we made something, let me know–I am happy to share.
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