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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.
About 6-8 Servings
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.
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.
This recipe was provided by Helen Smith from Sun City.