How to make hot Italian sausage

How to make hot Italian sausage


5 lbs. fresh organic ground pork

2 lbs. fresh organic ground beef

1 Tablespoon salt

2 Tablespoons fennel seed (or 1 Tablespoon seed and a handful of chopped fresh fennel greens)

½ cup fresh parsley, chopped, or 2 Tablespoons dried parsley

1 teaspoon ground black pepper

1 teaspoon ground cayenne pepper (or more to taste)

1 cup Romano cheese


Put all these ingredients into a giant bowl and mix with your hands until everything’s all mixed together.

Cook or freeze

Roasted sweet Italian sausage with escarole and beans

Roasted sweet Italian sausage with escarole and beans

1 1/4 pounds escarole

4 tablespoons olive oil

12 cloves garlic, peeled, minced

1 (19-ounce) can plus 1/2 (16-ounce) can cannellini beans

1 cup chicken or vegetable stock

1/8 teaspoon salt

1/8 teaspoon black pepper

1/4 teaspoon dried red pepper flakes, or to taste

Preheat oven to 425 degrees and cover a baking sheet with foil. Set aside. Wash escarole in several changes of water in sink to remove all grit. Drain lightly, then roughly chop; set aside.

Place sausage on a foil-lined baking sheet. Roast for 25 minutes; remove and drain; cover to keep warm.

Meanwhile, heat a large non-stick skillet over medium heat; add olive oil and minced garlic. Cook, stirring, until garlic is golden brown, about 6 minutes. Add escarole, stirring, and cover for 1 minute to slightly wilt. Add beans, stock, salt, black pepper and red pepper. Stir well, and turn heat to low. Cook, covered, until escarole wilts, about 5 minutes. Remove cover and continue to cook until most of the liquid has been absorbed or cooked out.

Serve by placing a mound of escarole in a bowl, topped with a portion of the sausages.

Makes 6 servings.