I always like a pinch of fennel seeds and maybe a small bit of nutmeg (smashed in a pestle a mortar) in Italian sauces. Almost so you can't distinguish them but they do add a sort of rounded warmth to the whole sauce. Your Italian sausages will probably have fennel in the already.
I always like a pinch of fennel seeds and maybe a small bit of nutmeg (smashed in a pestle a mortar) in Italian sauces. Almost so you can't distinguish them but they do add a sort of rounded warmth to the whole sauce. Your Italian sausages will probably have fennel in the already.