This recipe appears in:In Season: Fennel
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.
- 2 pounds ground pork shoulder (not too lean and chilled)
- 2 teaspoons kosher salt
- 2 teaspoons crushed fennel seed
- 4 cloves garlic, minced
Working quickly to keep the meat cold, mix all the ingredients in a bowl. Shape into eight patties and refrigerate immediately.
Lightly brown the sausage in a large skillet over medium heat.