Name: Grace's Mr. C’s Italian Fennel Sausage Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 lbs Italian pork (80/20), coarsely ground; 1 lbs Fennel sausage (mild or hot), ground or removed from casings; 2 tsp Salt; 1 tsp Black pepper, freshly ground; 2 tsp Fennel seeds, toasted and crushed; 1 tsp Dried oregano; 1 tsp Crushed red pepper flakes (optional, for heat); 1 cup Fresh parsley, finely chopped; 4 cloves Garlic, minced; 1 small Onion, finely minced; 1 cup Panko or fresh breadcrumbs; 1 cup Whole milk; 1 each Egg, large; 3 tbs Extra-virgin olive oil; 2 tbs Unsalted butter; 28 oz Crushed tomatoes (canned), plain; 2 tbs Tomato paste; 0.5 cup Dry red wine (optional); 1 cup Chicken or beef stock; 1 tsp Dried basil; 1 tsp Sugar (optional, to balance acidity); 0 to taste Salt, to taste; 0.25 cup Fresh basil leaves, torn (for finishing); 0.5 cup Grated Pecorino Romano or Parmesan

Method

Sausage & Meat Mixture

Prep fennel seeds and aromatics

Toast the fennel seeds in a small dry skillet over medium heat for 1–2 minutes until fragrant. Crush lightly with a mortar and pestle or the back of a spoon. Finely mince the onion and garlic. Chop the parsley and set all aromatics aside.

Soak breadcrumbs

Place the breadcrumbs in a small bowl and pour the milk over them. Let sit for 5–10 minutes until absorbed and softened.

Combine meats and seasonings

In a large mixing bowl, combine the ground Italian pork and the ground fennel sausage (or squeeze the sausage from its casings). Add the softened breadcrumbs (including any remaining milk), minced onion, minced garlic, chopped parsley, toasted crushed fennel seeds, dried oregano, crushed red pepper (if using), salt, and black pepper.

Bind the mixture

Crack the egg into the bowl and use your hands or a sturdy spoon to mix gently but thoroughly until all ingredients are evenly distributed and mixture holds together. Do not overwork; mix until just combined (about 1–2 minutes).

Form patties or meatballs

Shape the mixture into 12 large patties (about 5–6 ounces each) or 18–20 meatballs depending on preference. Place formed pieces on a tray lined with parchment and refrigerate for at least 20 minutes to help them hold their shape.

Cooking & Finishing

Brown the sausage

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large heavy skillet (or two skillets) over medium-high heat. Add the patties or meatballs in a single layer without overcrowding. Brown on each side until deeply caramelized, about 3–4 minutes per side for patties, turning carefully. They do not need to be cooked through at this stage. Work in batches and keep browned pieces on a plate.

Build the sauce

Wipe the pan lightly if very greasy, then add the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium heat. Add any remaining minced onion (if you reserved some) and sauté for 2–3 minutes until translucent. Pour in the red wine (if using) and deglaze the pan, scraping up browned bits for 1–2 minutes until reduced by half. Stir in the tomato paste and cook 1 minute to remove raw flavor.

Combine tomatoes and season

Add the crushed tomatoes, chicken or beef stock, dried basil, and sugar (if using). Stir to combine and bring the sauce to a simmer. Taste and adjust salt and pepper as needed.

Simmer with sausage

Gently nestle the browned patties or meatballs into the simmering tomato sauce. Reduce heat to low, partially cover, and simmer gently for 20–30 minutes for patties or 15–20 minutes for smaller meatballs, until sausages are cooked through (internal temperature 160°F / 71°C for pork) and flavors have melded. Stir gently occasionally so pieces cook evenly and do not break apart.

Finish and serve

Stir in the torn fresh basil and sprinkle grated Pecorino Romano or Parmesan over the sauce. For a richer finish, swirl in the remaining tablespoon of butter just before serving. Serve the sausage and sauce over your choice of pasta, polenta, or hoagie rolls. Garnish with additional parsley and grated cheese.