For an easy, all-purpose Italian sausage that's perfect in pasta sauce or on top of a pizza and that's full of pungency, spice, and personality, we started with coarsely ground pork. Using a stand mixer to combine the pork and seasonings (salt; toasted, crushed fennel seeds; sugar; black and red peppers; and garlic) helped extract more sticky proteins to bind the sausage.
Notes
Let the toasted fennel seeds cool completely before cracking them. A rasp-style grater makes quick work of turning the garlic into a paste. If you can't find coarsely ground pork (you may have to ask your butcher), you can substitute finer, more commonly available regular-grind pork, but the texture of the sausage will be denser. If desired, you can grill the patties over a medium-hot fire until they're lightly charred and register 160 degrees, about 4 minutes per side. TO MAKE AHEAD: Transfer uncooked patties to a parchment paper-lined baking sheet and place sheet in the freezer. Transfer frozen patties to zipper-lock bag and freeze for up to 1 month. When ready to cook, increase cooking time to 6 minutes per side.
Ingredients
- 1 tablespoon fennel seeds - toasted
- 1½ pounds coarsely ground pork
- 1½ teaspoons sugar
- 1½ teaspoons salt
- 1 large garlic clove - minced to paste
- ¾ teaspoon pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- 2 teaspoons vegetable oil
Instructions
Make the sausage mixture
- Place fennel seeds in a small zipper-lock bag and seal bag. Using a rolling pin, roll over seeds 2 or 3 times to coarsely crack.
- Combine pork, sugar, salt, garlic, pepper, oregano, pepper flakes, and fennel seeds in the bowl of a stand mixer.
- Fit the mixer with paddle and mix on low speed until mixture is thoroughly combined and looks sticky, 60 to 90 seconds, scraping down bowl as needed.
- Cover and refrigerate the mixture for at least 1 hour to allow flavors to meld before using. (Sausage mixture can be refrigerated for up to 2 days.)
Form and cook
- Using your wet hands and working with ½ cup sausage at a time, form six 4-inch-diameter patties, about ½ inch thick.
- Heat 1 teaspoon oil in a 12-inch nonstick skillet over medium heat until shimmering.
- Add 3 patties to skillet and cook until browned on both sides and meat registers 160 degrees, about 4 minutes per side.
- Transfer patties to serving platter and tent with aluminum foil.
- Repeat with the remaining 1 teaspoon oil and the remaining 3 patties.
- Transfer to the platter and serve.