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Where is that ignore button?
The sausage I want to make first is the Italian one with fennel for going on top of pizza
dancing james-
Experiment. It's cooking. Enjoy the process.
Then scale up & binge in volume.
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Nice, it'd be ace to use finely chopped wild fennel for that.
Also, not all the Italian sausages are like that. For example what you call sausage where I am from has no fennel at all, minimal or no herbs and seasoning, almost like a Chipolata, but with just pepper, salt, nutmeg and a bit of red wine (Sangiovese/Montepulciano). You travel 50km in any direction and the recipe changes again.
I was half serious when I said to make a book about it, by trial and error, it'd be quite easy to make small variations on seasoning and protein mix even during the same batch.
One good dish is "Salsiccia Cruda" - raw sausage - typical from tuscany, nice with freshly ground pepper and a dust of parmesan on top, to eat as a spread
Also dibs on both sausages and said pizza.
NotThamesWater
giofox
Make your own book? ;)