New batch of fresh sausage

This time made exactly to Ruhlman & Polcyn’s “Sweet Italian Sausage” recipe.  It is very heavily flavoured with fennel – thank you Mr. W. for the excellent quality fennelseed!  In fact, having such strong flavours makes this sausage ideal for pasta sauces, risotto or pizza topping.  Tonight I made a quick sauce for pasta with some seasonal tomatoes and shimeji Japanese mushrooms.

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