This recipe, adapted from our terrific Cook the Book selection this past week, A Platter of Figs and Other Recipes, by David Tanis, is the foundation of an outrageously good sausage and egg sandwich. All I do is fry up the sausage patties and serve them on a toasted English muffin with softly scrambled eggs.

Caseless Fennel Sausage

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Sunday Brunch: Ridiculously Easy and Insanely Delicious Fennel Sausage

About This Recipe

This recipe appears in: In Season: Fennel

Ingredients

  • 2 pounds ground pork shoulder (not too lean and chilled)
  • 2 teaspoons kosher salt
  • 2 teaspoons crushed fennel seed
  • 4 cloves garlic, minced

Procedures

  1. 1

    Working quickly to keep the meat cold, mix all the ingredients in a bowl. Shape into eight patties and refrigerate immediately.

  2. 2

    Lightly brown the sausage in a large skillet over medium heat.

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