Sausage Recipe

Toast fennel

In a small dry skillet over medium heat, toast the fennel seeds for 1–2 minutes until fragrant, shaking the pan so they don't burn. Remove and let cool slightly, then crush lightly with the back of a spoon or in a mortar and pestle.

Mix sausage

Place the pork sausage (if in casings, squeeze out of casings) into a medium bowl. Add the crushed toasted fennel, sweet paprika, crushed red pepper, salt, black pepper, minced garlic, and chopped parsley. Drizzle in the olive oil. Using your hands or a spoon, mix until the seasonings are evenly distributed but do not overwork the meat (mixing 20–30 seconds is enough).

Form small patties or meatballs

Divide the seasoned sausage into 8 equal portions and shape into small patties about 2–2.5 inches across and 1/2 inch thick (or roll into small meatballs if preferred). This yields small-plate-sized portions.

Cook the sausage

Heat a large skillet (preferably cast iron) over medium-high heat. Add 1 tsp olive oil if the sausage is very lean. When pan is hot, add the patties without crowding. Cook for 3–4 minutes per side until well browned and internal temperature reaches 160°F (71°C) and juices run clear. For meatballs, roll occasionally to brown on all sides, about 8–10 minutes total. Transfer cooked sausage to a paper towel–lined plate and let rest 3 minutes.

Prepare bread

While the sausage cooks, slice the baguette and toast slices under a broiler or in a toaster oven until golden, about 1–2 minutes per side. Watch closely so they don't burn.

Make mustard-honey

In a small bowl, mix the Dijon mustard with honey (if using) to balance heat and add a touch of sweetness. Adjust honey quantity to taste.

Assemble and garnish

Spread a thin layer of the mustard-honey on each toasted bread slice. Top with a warm sausage patty or 2–3 sliced meatball pieces per slice. Finish with a squeeze of lemon, a scattering of microgreens or parsley, and an extra grind of black pepper if desired.