Hot Italian Sausage (adapted from Chatelaine Magazine)
1 medium pork tenderloin, trimmed of fat
2 tsp ground fennel
1 1/2 tsp garlic powder
1 1/2 tsp brown sugar
1 tsp sea salt
1/2 tsp black pepper
2 dried red chilis, ground
Make sure all of the spices are ground together (I made sure to keep some bigger fennel seed chunks b/c I love biting into them in the sausage). Set aside.
Cut the tenderloin up into about 4 or 5 large pieces and chuck into the food processor. Pulse until it's coarsely chopped then add the spices - keep pulsing until it looks like the ground meet you would pick up at the butchers.
|World's smallest frying pan - about 5" in diameter!|
Not a doll's frying pan either!
When you're ready to cook with your snausage, remove from freezer and let stand for about 20 minutes. You can cook crumbled in a sauce like I did, or slice and pan fry.
To make a super easy pasta sauce, cook one of the sausage logs in a tablespoon of oil, breaking up as it cooks. I also added a chopped up red bell pepper and a can of San Marzano tomatoes. Cook through for about 25 minutes and serve over your fave pasta!
I reserved a cup of the meat sauce for stuffed peppers later in the week!
|Watch for Quinoa Stuffed Peppers later this week!|