The Neighborhood With Sausage Recipe

Make and cook the sausage

In a large bowl combine ground pork, crushed toasted fennel seeds, smoked paprika, minced garlic, chopped parsley, kosher salt, black pepper and red pepper flakes (if using). Mix thoroughly but gently until spices are evenly distributed—about 30-40 strokes. Form mixture into four 4-oz patties (or one log to slice). Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add patties and cook 4-5 minutes per side until well browned and internal temperature reaches 160°F (71°C). Remove to a plate and keep warm. Reserve pan drippings for mushrooms if desired; wipe and reuse skillet for mushrooms or onions as instructed.

Caramelize onions

In a wide skillet set over medium-low heat, add 1 tablespoon olive oil and 1 tablespoon dairy-free butter. Add the thinly sliced onions and 1 teaspoon kosher salt. Cook slowly, stirring every 3-5 minutes so they brown evenly. After about 20 minutes the onions will soften and begin to brown; if using brown sugar, add it after 10 minutes to encourage color. Continue cooking for 25-35 minutes total until deep golden and sweet. Stir in 1 teaspoon apple cider vinegar at the end to deglaze and brighten the flavor. Taste and adjust seasoning.

Sauté mushrooms

Heat 1 tablespoon olive oil in a clean skillet over medium-high heat. When hot, add the sliced mushrooms in a single layer (work in batches if necessary so they brown rather than steam). Cook without moving for 2-3 minutes until edges brown, stir and continue cooking 3-4 more minutes until mostly browned. Add minced garlic and fresh thyme, cook 30-60 seconds until fragrant. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. If you reserved sausage pan drippings, add a teaspoon to the mushrooms for extra flavor. Remove from heat.

Prepare ricotta

In a small bowl, stir together dairy-free ricotta, lemon zest, lemon juice, chopped chives, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning; the ricotta should be bright and slightly tangy to contrast the savory sausage and sweet onions.

Toast the gluten-free bread slices under a broiler or in a toaster until golden, brushing lightly with 1 tablespoon extra-virgin olive oil before toasting if desired.

Spread about 2 tablespoons of the prepared dairy-free ricotta on each toasted bread slice.

Top each ricotta-spread slice with a portion of caramelized onions (about 2 tablespoons), a few sautéed mushrooms, and a sliced sausage patty (or crumbled sausage if you prefer).

Garnish with microgreens or torn basil leaves and a light drizzle of extra-virgin olive oil. Serve with lemon wedges on the side to squeeze over if desired.