Name: The Freddy: Fennel Sausage Sandwich with Italian Pico and Fresh Mozzarella
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 teaspoons fennel seeds; 2 teaspoons kosher salt; 1 teaspoon crushed red pepper flakes; 1 teaspoon sugar; 1/2 teaspoon freshly ground black pepper; 2 cloves garlic; 2 pounds pork shoulder, cubed; Extra-virgin olive oil; Sausage casing; 2 cups diced Roma tomatoes; 1/4 cup basil, chiffonade; 1/4 cup green olives, pitted and chopped; 3 to 4 Calabrian chiles, minced; 3 tablespoons olive oil; 3 tablespoons red wine vinegar; Kosher salt and freshly ground black pepper; 1 stick (8 tablespoons) unsalted butter, at room temperature; 4 ciabatta rolls, halved; 8 ounces fresh mozzarella, sliced

Directions

Watch how to make this recipe.

Special equipment:

a stand mixer with the meat grinder attachment

For the sausage: Toast the fennel seeds in a small skillet over medium heat until fragrant. Add the fennel seeds, salt, crushed red pepper, sugar, black pepper, garlic and a couple dashes of water to a mortar and pestle. Crush to a paste. Add to the pork then mix together until the pork is evenly coated.
Add the pork mixture to a stand mixer fitted with a meat grinder with a medium die. Grind the mixture once into a bowl. Add to the stand mixer bowl, along with 2 tablespoons water and, with the paddle attachment, mix until well combined. Place the sausage mixture in the freezer while getting the casing.
Replace the grinder die with a sausage stuffing tube. Slide the casing onto the tube, leaving about 2 inches at the end. Remove the sausage mixture from the freezer and feed into the grinder hopper until the sausage gets to the tip. Tie the end of the casing. At medium-low speed, feed it into a coil into the metal bowl. Tie off links.
Split the sausage links lengthwise, leaving them hinged. Heat about a teaspoon of olive oil in a sauté pan over medium heat. Add the sausages to the pan, cut-side down, and cook them until deeply brown and crisp, about 3 minutes. Turn them over and brown on the casing side until cooked through, another 1 to 2 minutes.
For the Italian pico: Meanwhile, mix together the tomatoes, basil, olives, chiles, olive oil and vinegar in a bowl. Season to taste.
For the sandwich build: Heat a griddle over medium heat. Schmear 2 tablespoons of the softened butter on the INSIDE of each ciabatta roll. Place cut-side down on the griddle and cook until lightly golden brown. Place fresh mozzarella slices on the bottom bun. Top with a sausage link, then top with Italian pico.

The Freddy: Fennel Sausage Sandwich with Italian Pico and Fresh Mozzarella

Ingredients

Sausage:

Italian Pico:

Sandwich Build:

Directions

Special equipment:

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