Name: Pork and Red Wine Fennel Sausage Sandwich with Peperonata and Provolone
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 2 pounds boneless pork shoulder, cubed; 2 tablespoons kosher salt; 1 tablespoon fennel seed; 2 teaspoons sugar; 1 teaspoon fennel pollen; 1 teaspoon coriander seed; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon smoked paprika; 1/4 cup red wine, ice cold; Hog casings, 4 feet, soaked in water; Extra-virgin olive oil; Extra-virgin olive oil; 1 onion, small dice; 4 cloves garlic, smashed and minced; 1 red bell pepper, small dice; 1 yellow bell pepper, small dice; 3 tablespoons tomato paste; 4 teaspoons red wine vinegar; 1/2 to 3/4 cup water; 4 seeded hoagie rolls, split, leaving one side intact; Extra-virgin olive oil; 8 to 10 slices sharp provolone

Directions

Watch how to make this recipe.

Special equipment:

a meat grinder with stuffing attachment; a teasing needle or sausage pricker

Preheat the oven to 400 degrees F. Chill a large metal bowl and all the grinder parts until very cold.
For the sausage: Combine the pork, salt, fennel seed, sugar, fennel pollen, coriander seed, crushed red pepper flakes and smoked paprika in the chilled metal bowl. Assemble the grinder with the chilled parts using the large-holed grinding plate. Pass the meat through the grinder back into the chilled metal bowl. Transfer to a stand mixer bowl fitted with the paddle attachment. Add the red wine and quickly paddle the meat on medium speed to make a homogeneous mixture. 
Fit the horn (stuffing attachment) onto the grinder. Grease the horn with oil and gently slide the hog casing onto the attachment, leaving about 2 inches at the end. Add the meat to the hopper and turn the grinder on. Let the air run through the casing until the meat starts to come out. Once you see the meat, turn the machine off and knot the casing end. Turn the machine back on and keep feeding the meat mixture into the machine. Using your other hand, guide the casing off the horn as it fills. Continue until you run out of casing, leaving a 2- to 3-inch tail on the end.
Form the filled casing into links by gently pinching and then twisting it. The sausage links should be equal in size, 3 to 4 inches each. Tie each twist with twine and puncture the links all over with a teasing needle or sausage pricker. You should have 8 to 10 links total.
Heat 1 tablespoon of olive oil in a sauté pan over medium heat and brown the sausages until cooked through to 165 degrees F, 3 to 4 minutes per side. Lower the heat if they start to burst.
For the peperonata: Coat a large sauté pan with olive oil over medium heat. Sweat the onion until translucent, 8 to 10 minutes. Add the garlic and peppers and cook to soften, 8 to 10 minutes. Add the tomato paste and red wine vinegar and then the water and cook until thickened and saucy, about 5 minutes.
For the toppings and assembly: Open the hoagie rolls and use your fingers to scoop out some of the bread from the top part of the roll. Brush the cut sides of each roll with olive oil and place open-faced on a baking sheet. Toast in the oven until warmed through until lightly golden, about 5 minutes.
Lay the provolone slices on the toasted rolls and melt in the oven, 3 to 4 minutes. Cut the sausage links apart, remove the strings and slice on a bias. Lay the slices over the melted provolone and top with the peperonata.

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Pork and Red Wine Fennel Sausage Sandwich with Peperonata and Provolone

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