Recipe: Yummy Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli)

Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli). 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.

Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli) In North America, Italian sausage is a type of fresh sausage made of pork and seasoned with fennel, anise, coriander, pepper, and other spices. This sausage typically comes as one of the following three kinds: hot, mild and sweet. The main difference between hot and mild is the addition of cayenne pepper or hot red pepper flakes. You can have Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli) using 0 ingredients and 0 steps. Here is how you achieve it.

Ingredients of Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli)

Italian sausage is a pork sausage with fennel seed or anise seasoning. Fresh or dry herbs will significantly enhance the flavor of your old-school Italian sausage recipe. This is the most common sausage you can find in spaghetti sauces and pizza toppings. Pour in the wine, bring to a boil, and add the heavy cream, half-and.

Italian Fennel Sausage & Cannellini Bean Stew (Salsiccia e Fagioli) step by step

Cut the meat and fat into chunks you can fit into your meat grinder. Mix together the salt, sugar, half the fennel seeds, black pepper, nutmeg, oregano and fennel pollen, then mix this with the meat and fat until every piece has a little on it. In the bowl add dry red wine, salt, cayenne pepper, fennel seed, paprika, crushed red pepper, garlic, chopped parsley, and cracked black pepper. Stir the mixture to combine, and coat the meat evenly. If desired covered with plastic and allow the meat to marinate for a few hours before grinding.

Preparing and cooking food. · Assisting in all activities in the kitchen. · Cleaning, tidying and maintaining the kitchen and tools. Managing the sous chefs and pastry chef guiding their oversight of the kitchen staff with primary. Collaborate with Restaurant Manager, Executive Chef, and Owners to achieve creative and financial objectives

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