Sausage that resembles that of Italy is one of the hardest products to find in the States. The Italian sausage in the States is mostly based on recipes the early immigrants brought from southern Italy. This kind of sausage tends to be much more heavily spiced, particularly with fennel, than the pork sausage of central and northern Italy, which almost never has fennel. The recipe below approximates the flavor of sausage that you might get in Italy. It is not real sausage, of course, because it has no casing, but for those times when crumbled sausage is called for, it works remarkably well.
© 2005 Giuliano Hazan. All rights reserved.