LOIN OF PORK WITH FENNEL
Steps:
- Preheat the oven to 425 degrees F.
- For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
- Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
- Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.
PORK SAUSAGE WITH PICKLED GRILLED FENNEL, RICOTTA, AND ARUGULA
If you elect to make the sausage yourself, you need not have casings-simply make sausage patties instead. Conversely, if you're making a recipe that calls for patties and you're starting with sausages that are already in their casings, what's to stop you from simply ripping them open and removing the contents? We think you'll be delighted with the results of grilling the fennel and then pickling it lightly. And while we generally encourage substituting ingredients to your own taste, consider sticking with the recommended arugula here. It adds just the right tenor of spice to this sandwich.
Yield makes 4 sandwiches
Number Of Ingredients 9
Steps:
- In a bowl, toss the fennel in 1 teaspoon of the oil and season with salt and pepper. Place the fennel on a grill or in a grill pan over high heat and cook until slightly charred, about 1 minute. Remove from the heat and transfer to a bowl. Add the white wine vinegar, toss, and set aside in room temperature to marinate for 1 hour or more.
- Shape the sausage into four patties. Add 3 teaspoons of the oil to a large skillet over medium-high heat and cook for 5 minutes on each side. In a bowl, toss the arugula in the remaining 1 teaspoon oil and the balsamic vinegar, and season with salt and pepper.
- Cut the ciabatta rolls in half. Place the fennel on the bottom halves, followed by the sausage patties. Top with the ricotta and arugula. Close the sandwiches and serve.
GRILLED SAUSAGE SANDWICHES WITH FENNEL AND SWEET ONION
Categories Sandwich Onion Fourth of July Super Bowl Sausage Fennel Summer Tailgating Grill/Barbecue Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Uncoil sausage and cut into 4 equal lengths. Re-coil each piece into a round and secure with a skewer horizontally through coil.
- Toss together fennel, onion, oil, salt, and pepper in a bowl.
- Lightly oil grill pan and heat over moderately high heat until hot but not smoking. Arrange sausages and fennel and onion in grill pan (vegetables can be in a shallow pile). Grill, turning sausages over once and tossing vegetables occasionally, until vegetables are softened and charred, 8 to 10 minutes. Transfer vegetables to a bowl and continue to grill sausages until cooked through, 2 to 5 minutes more.
- Remove skewers and serve sausages, topped with fennel and onion, on buns.
SPICY GRILLED PORK WITH FENNEL, CUMIN AND RED ONION
Imbued with spices that char at high heat, this aromatic pork recipe is a snap to throw together - exactly what you want for a night of summer grilling. If you're got wooden skewers, don't forget to soak them in water for an hour before grilling, so they don't flare up. And if you're broiling and you don't want to bother with skewers at all, just spread the pork cubes out on a rimmed sheet pan, turning them halfway through cooking with tongs or a spatula. The pork is excellent served with pita or crusty bread or a rice pilaf, or simple grilled corn on the cob.
Provided by Melissa Clark
Categories meat, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season pork lightly with kosher salt and put it in a bowl or resealable bag.
- Juice the lime into a blender or food processor and add cilantro, fish sauce, garlic, jalapeño and honey. Blend until the jalapeño and garlic are puréed, then add fennel, cumin, coriander seeds and pulse four or five times to bruise the spices and mix them in.
- Pour mixture over the pork, tossing to coat the pieces. Refrigerate for at least 30 minutes while you heat the grill, or up to 24 hours.
- When ready to cook, heat the grill or broiler with a rack positioned 4 inches from the heat source.
- Thread the pork onto skewers, leaving a little space between cubes. Grill over the highest heat possible, or broil on high, for 2 to 5 minutes, then flip the skewers and continue cooking until the meat is browned all over and charred in spots. It should be just cooked through: A little pink is OK, but there shouldn't be any red spots.
- Serve the pork with cilantro sprigs and onion slices on top, and lime wedges on the side for squeezing.
ITALIAN FENNEL SAUSAGE
Make this simple fennel-scented sausage to toss into pasta or onto pizza. Par-cook large crumbles to fold into Thanksgiving stuffing or a pot of soup. Or fry up patties and serve alongside crusty bread and a bowl of tender white beans doused generously in olive oil. Be sure to use ground pork with enough fat or you'll end up with dry, flavorless sausage. Twenty percent by weight is a good ratio, though 25 doesn't hurt. If the ground pork available to you is too lean, ask the butcher to replace two ounces or so of the lean meat with ground pork belly or bacon.
Provided by Samin Nosrat
Categories sausages, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Line a baking sheet with parchment paper; set aside.
- In a large bowl, combine salt, fennel seed and red-pepper flakes. Add pork to the spice mixture along with the garlic, and wine. Using your hands, mix thoroughly for 1 full minute, until the pork begins to appear tacky and sticks to the palm of your hand.
- Heat a cast-iron pan over medium heat. Use a heaping tablespoon of pork mixture to make a small, thin sausage patty. Add a teaspoon or so of olive oil, and cook the patty for 2 to 3 minutes on each side, or until cooked through. Taste, and if needed, add salt or any other seasonings to the uncooked sausage mixture and mix to combine.
- Divide and form the remaining sausage into 8 2 1/2-inch patties, placing them on the prepared baking sheet as you go. Cover, and refrigerate for 30 minutes to allow the flavors to come together. (Patties can be made ahead and covered and refrigerated or frozen at this point until ready to use.)
- To cook, wipe out cast-iron pan, and return to medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
- Drain sausages on paper towels, and serve hot.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 14 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 19 grams, SaturatedFat 9 grams, Sodium 275 milligrams, Sugar 0 grams
NENNI'S ITALIAN PORK SAUSAGE
This is an old family recipe passed down from my grandmother to my father in the 1950's. It has been made countless times by my family. Portion into quart-sized freezer bags and store in the freezer. Fry in skillet as needed.
Provided by Paul Nenni
Categories World Cuisine Recipes European Italian
Time 10h
Yield 36
Number Of Ingredients 9
Steps:
- Combine the pork cubes with the garlic powder, fennel seed, red pepper flakes, salt, black pepper, and parsley; grind through a coarse plate. Mix in the white wine and grind again. Stuff into the rinsed hog casings, twisting into 4-inch lengths. Cover and refrigerate overnight to allow the seasonings to infuse into the meat before cooking or freezing.
Nutrition Facts : Calories 153.7 calories, Carbohydrate 1.2 g, Cholesterol 44.7 mg, Fat 10.8 g, Fiber 0.5 g, Protein 11.8 g, SaturatedFat 3.9 g, Sodium 293.5 mg, Sugar 0.2 g
GRILLED FENNEL
A great way to prepare fennel! Serve hot as a side dish, or cool and serve as a salad.
Provided by Marcia
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Slice a very thin layer from the bottom of each fennel bulb using a vegetable peeler or paring knife, leaving the core in place to help hold bulb intact. Remove fennel stalks, reserving fronds. Slice bulbs vertically into 1/4-inch slices. Brush slices with 1 tablespoon olive oil and sprinkle with ground black pepper and salt on each side.
- Grill fennel slices until charred, about 5 minutes per side; transfer to serving platter.
- Whisk remaining 1 tablespoon olive oil, basil, parsley, lemon juice, lemon zest, freshly ground black pepper, thyme, and reserved fennel fronds together in a bowl. Sprinkle Parmesan cheese and drizzle lemon mixture over fennel.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 9.3 g, Cholesterol 2.2 mg, Fat 7.7 g, Fiber 4 g, Protein 2.5 g, SaturatedFat 1.4 g, Sodium 245.5 mg, Sugar 0.2 g
PORK AND RICOTTA MEATBALLS
Ricotta is the secret to tenderness in these all-purpose meatballs. Serve them plain, with a marinara sauce for dipping, or simmer the meatballs in tomato sauce for serving over spaghetti. Ground chicken is a great alternative and will yield cheesier tasting meatballs.
Provided by Kay Chun
Categories lunch, weekday, meatballs, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees. In a large bowl, combine all of the ingredients and use your hands to gently mix.
- Shape the meat into 12 equally sized balls (about 2 1/4 inches in diameter). Arrange on a greased rimmed baking sheet.
- Bake until golden and cooked through, about 15 minutes. Serve warm.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 16 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 1 gram, Protein 31 grams, SaturatedFat 14 grams, Sodium 424 milligrams, Sugar 1 gram, TransFat 0 grams
More about "pork sausage with pickled grilled fennel ricotta and arugula recipes"
SWEET FENNEL SAUSAGE RECIPE - I'D RATHER BE A CHEF
From idratherbeachef.com
PORK SAUSAGE RECIPES
From allrecipes.com
BEST PORK SAUSAGE WITH PICKLED GRILLED FENNEL RICOTTA AND ARUGULA …
From recipert.com
GIADA'S PORK MEATBALLS OVER ARUGULA – GIADZY
From giadzy.com
FENNEL PORK SAUSAGE ROLL RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
PORK SAUSAGE WITH PICKLED GRILLED FENNEL RICOTTA AND ARUGULA …
From tfrecipes.com
PORK SAUSAGES (THE BEST) | RICARDO
From ricardocuisine.com
PORK SAUSAGE WITH PICKLED GRILLED FENNEL, RICOTTA, AND ARUGULA RECIPE ...
From eatyourbooks.com
PORK SAUSAGE WITH PICKLED GRILLED FENNEL RICOTTA AND ARUGULA …
From food-recipe.info
FENNEL AND PORK SAUSAGE PASTA - EAT WELL RECIPE - NZ …
From nzherald.co.nz
ROASTED FENNEL PASTA RECIPE WITH LEMON & RICOTTA
From platingsandpairings.com
PORK SAUSAGE WITH PICKLED GRILLED FENNEL RICOTTA AND ARUGULA …
From recipert.com
PASTA WITH SAUSAGE AND ARUGULA RECIPE | BON APPéTIT
From bonappetit.com
SAUSAGE, FENNEL, LEMON AND ARUGULA TAGLIATELLE
From rachaelrayshow.com
HOMEMADE ITALIAN FENNEL SAUSAGE RECIPE (FROM SCRATCH) - THE …
From thesaporito.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love