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Hot Italian sausage
450 g ground pork
2 tsp ground fennel
1 1/2 tsp garlic powder
1 1/2 tsp brown sugar
1 tsp salt
1/2 tsp black pepper
1/4 tsp hot-red-chili flakes (optional)
1. Stir together all ingredients in a bowl. Divide into 2 portions. Roll each portion into a log about 7 in. long.
2. Wrap tightly with wax or parchment paper. Twist ends. Freeze at least 2 hours or up to 3 months.
3. To use, remove from freezer and let stand for 20 min. Use a serrated knife to cut into 1/4-in. rounds. Pan-fry in 1 tsp olive oil in a non-stick frying pan over medium, about 2 min per side.
Per serving: 205 calories, 22 g protein, 3 g carbs, 12 g fat, 641 mg sodium. Excellent source of vitamin B6.
Three ways to switch it up:
1. Honey-garlic sausage
Omit fennel and chili flakes. Add 1 tbsp honey.
2. Farmer's breakfast sausage
Omit fennel and chili flakes. Add 1 1/2 tsp crumbled sage leaves and 1/4 tsp nutmeg.
3. Cuban-spice sausage
Omit fennel and chili flakes. Add 1 tsp each sweet paprika and cumin and 2 tbsp chopped cilantro.