Our homemade Italian fennel sausage is made “old school” by our butcher’s hands on the premises. We only use the finest cuts of pork shoulder from fresh, papered butt roasts -- never frozen or cryovaced. Stew our sausage in your Sunday Sauce to impart the warm, sweet aroma of fennel. If you're not making sauce, serve with your favorite pasta aglio e oglio (in garlic and olive oil). Try our fresh casarecce pasta or imported Garofalo penne ziti rigate. Another option is to serve with broccoli rabe and orecchiette. Our savory fennel links are delectable on the grille as well. Your dinner possibilities are numerous which is why our fennel sausages are a great staple to have tucked away in the freezer when in need of extra flavor! Perfect to buy in bulk and keep frozen in your meat chest. To kick up the heat, try our hot sausage links.
How to Make Casarecce Pasta with Fennel Sausage:
Brown the fennel sausage meat over moderately high heat, breaking it up into fine bits. Stir in fennel seeds and tomato paste and cook for three minutes. Slowly pour red wine all over the mixture, and lower the temperature to a medium heat. Simmer until most of the wine has evaporated, after about 15 minutes. Meanwhile, whisk eggs and parmigiano reggiano cheese in a separate bowl. Boil A&S fresh casarecce pasta in salted water, and drain when al dente. Reserve 1 cup of pasta water. Next, add the pasta to the skillet and toss with the fennel sausage mixture thoroughly until the pasta is well coated. Remove from the heat and quickly stir in the egg mixture, tossing with forks until each piece of pasta is evenly coated. Add the reserved pasta water a few tablespoons at a time until the desired consistency is achieved. Serve immediately in warmed bowls.
- 4 lbs. fennel sausage links
- Wrapped in four packages, 16 oz. per pack
- Approximately 4 - 5 sausage links per pound
PORK, SALT, PEPPER, FENNEL, NATURAL CASING.