One of the things that takes some getting use to about living in the country is the concept that “I’m just gonna run out and grab this thing I need” is insanely impractical. We’re a good 40 minutes to the closest supermarket, and while we have a small mom and pop grocery store about 10 minutes away, it certainly isn’t open all the time and has a very small selection.
Because of this, I’ve gotten really good at making substitutions. It’s not ever ideal, but it does the job and saves us the gas money (and time) of a trip “into the city”.
My newest substitution achievement is turning pork breakfast sausage into pork Italian sausage.
For some reason, our CSA keeps us in near-constant supply of delicious, flavorful, local pork breakfast sausage. Our freezer is stocked. So when I went digging in our deep freeze the other day for some Italian sausage, and all I was met with was pounds and pounds of breakfast sausage, I knew it was time for some substitution magic.
In an ideal world, we’d use the highest quality Italian sausage from the most incredible little Italian shop you could find. But this isn’t ideal. This is the country, where we do insane things like chase off coyotes and turn breakfast sausage into Italian sausage.
Because breakfast sausage is loaded with all kind of its own flavorings (most of which we don’t want in the final product) it takes some herb and spicesubterfugeto cover those up and bring out that nice, spicy, fennel-y Italian sausage flavor. So open up your spice drawer kids, we’ve got some work to do.
The mixture is easy, in a bowl, combine:
1 pound breakfast sausage
1 teaspoon fennel seeds (this is absolutelyimperative, fennel seeds are what *make* Italian sausage)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon dried parsley
1/2 teaspoon onion powder
1/2 teaspoon dried rosemary
1/2 teaspoon black pepper
Pinch of red pepper flakes (more if you like it hot)
Use your hands and get it really well-mixed and get all the spices distributed. Go on, get dirty. Once all the spices are mixed it, it’s ready to be used just like you would a store-bought pound of Italian sausage. I used mine in a tomato sauce over fresh pasta. Yum!
The mixture is easy, in a bowl, combine: 1 pound breakfast sausage. 1 teaspoon fennel seeds (this is absolutely imperative, fennel seeds are what *make* Italian sausage)
Fennel, that licorice-scented herb, asserts itself in Italian sausage. American breakfast sausage typically features sage, sometimes supported by nutmeg too. Both sausages incorporate more than these spices, but those are the most forward flavors.
The main difference in Italian sausage when compared to other sausages is the seasoning. The particular ingredient that usually sets Italian sausage apart is fennel. This is a licorice scented herb that gives Italian sausage its unique taste that is different than other types of sausage.
Fennel is the spice that gives Italian sausage its Italian flavor. Often the fennel is a mixture of whole or cracked fennel seed and ground fennel. The whole or cracked fennel seed will help to give good visibility to the spice while the ground fennel will contribute a very distinctive fennel flavor.
To ensure product is cooked thoroughly, use a cooking or meat thermometer to make sure sausage has reached an internal temperature of 160°F. Heat a nonstick skillet to medium-low. Add sausage links. Cook for 12-16 minutes or until cooked through and browned, turning often.
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Introduction: My name is Lilliana Bartoletti, I am a adventurous, pleasant, shiny, beautiful, handsome, zealous, tasty person who loves writing and wants to share my knowledge and understanding with you.
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