Italian Sausage

I love American breakfast sausage, thin crusty patties, over-seasoned and excellent with pancakes, french toast and syrup. Nom nom nom. But it’s even better when it’s Italian-style – herby, flecked with colour and flavour. I’ve been making it for Big Breakfasts for a long time, it also does well as burgers for bbqs, meatballs in tomato sauce with pasta, and most recently it’s done duty as a meatball mix for my attempt at home-made Chicago deep dish stuffed pizza.

Just mix together:

3 lbs minced meat, not lean – beef, pork and veal are all excellent candidates. You could use chicken or turkey or venison, but you’d need to make sure you added some really fat pork to balance it out. You don’t have to make 3 pounds weight, it’s just an easy amount to buy.

Fresh vegetable flavours, finely chopped – you can pulse them in a processor but the mix will be wet. For this big a batch of meat, use fresh garlic, at least 6 cloves, a bunch of green onions, two fresh peppers (one green and one red). A red chilli if you like it hot.

Herbs and spices – fennel seeds, dried oregano, fresh basil, salt, black pepper. Start with a teaspoon of each and see how you go. Other things to sneak in are grated orange peel, nutmeg, sage if you have a lot of veal in the mixture, coriander or paprika.

The flavours meld well if you leave it overnight in the fridge, and it will keep a few days.

When you’re ready to cook it, pinch off a small ball and fry/grill it to check the seasoning’s OK, and adjust to preference.