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.
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.
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.
ReplyDeleteThis is my favourite way of making sausage. There used to be a butcher that would always make my favourite sausages this way.
ReplyDeleteAnn Jacques loves making our sausages.. in casings and not..I love it on pizzas too and in pasta sauces..so delish.
ReplyDeleteI 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.
ReplyDelete