Because I wasn’t making links, this was a very easy dinner.
The ground pork is seasoned and formed into patties.
And then grilled.
Also great fried.
Served over Penne in a Tomato, Garlic, Basil sauce with Kalamata Olives.
I don’t really follow a recipe. I season ground pork with garlic, fennel seed, black pepper, salt, red pepper flakes and a little sage, fresh grated parmesan cheese and red wine. Mix it all together, fry a little to taste for seasoning. Sometimes I add other herbs, like rosemary or basil. Adjusting to suit my taste.
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Great looking dish, especially with the homemade sausage. I've tried several Italian sausage recipes and have yet to make any I like as well as I can buy, so I've given up.
This is my favourite way of making sausage. There used to be a butcher that would always make my favourite sausages this way.
Ann Jacques loves making our sausages.. in casings and not..I love it on pizzas too and in pasta sauces..so delish.
I do the same thing, Ann. Minus the salt, of course. I'm very fortunate to have a butcher nearby that sells old fashioned ground pork — the stuff with some fat in it. When I first started making homemade breakfast and Italian sausage, I used grocery store ground pork. Terribly disappointing because it was so very lean. The end result seemed like flavored sawdust.