Italian Sausage - Light Recipe

Italian Sausage - Light Notes

I love Italian sausage w/ polenta and marinara sauce. My marinara is one similar to the one Giada uses on the FoodTV network. These sausages are an effort to reduce fat and also to make something with the wonderful spices from The Spice House that are free of preservatives. Substitute ground turkey for the usual veal that goes into them.... I roll into small balls but they can be put into casings.

Ingredients

• 1 pound lean ground pork
• 2 pound lean ground turkey
• 4 minced garlic cloves
• 2 Tablespoons sweet paprika
• 2 Tablespooms fennel seeds, toasted and ground
• 1 1/2 teaspoons ground anise
• 2 teaspoons salt
• 1 Tablespoon freshly cracked black pepper
• 1 teaspoon cayenne pepper
• handful chopped fresh Italian parsley
• 3-4 Tablespoons dry red wine

Serves / Yields

About 6-8 Servings

Preparation Instructions

Combine everything in a large glass bowl - cover and let sit for at least 6 hours or up to 24 hours to meld flavors.

shape into patties or small balls Brown on high fire - no need to cook all the way through - it finishes in the sauce.

Put into your favorite marinara - about 2 quarts - cover and simmer about 30 minutes.

Delicious served with a nice thick polenta or pasta.

Helpful Hints

to bring out the flavor of the herb - Toss the fennel in a dry pan till you can smell it - careful not to burn.

I make my marinara with dried porcini mushrooms, carrots,dry red wine but you can use your favorite recipe.

Also very good with any kind of pasta

Top with a very good Parmesan cheese when serving.

Credit

This recipe was provided by Helen Smith from Sun City.

Cuisines, Courses and Ingredients

• Italian, Main Dish, Mediterranean, Pasta, Pork, Sauce

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