Bronze Fennel Sausage Sandwich with Peperonata

PORK FOODSERVICE
17Ingredients
55Minutes
Calories

Ingredients

US|METRIC
  • 60 grams sea salt
  • 9 grams black pepper (fine ground)
  • 9 grams garlic (crusted)
  • 5 grams oregano (leaf)
  • 30 grams sugar (white)
  • 1 bunch fennel fronds (chopped)
  • 300 milliliters white wine
  • 20 grams chili flakes
  • 2 3/8 pork shoulder (kilos, cleaned and cubed)
  • 600 grams fresh pork fat (back cubed)
  • 1 pound sweet pepper
  • 4 cloves garlic
  • 1/2 cup capers
  • 1/2 cup olives
  • 2 tablespoons canola oil
  • focaccia bread (As needed, sliced into triangles)
  • mozzarella cheese (As needed, sliced)
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    Directions

    1. 1. Grind pork shoulder and fat back with a medium dice
    2. 2. Mix pork with seasonings
    3. 3. Stuff in casing, allow sausage to rest
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