Pork Sausage with Pickled Grilled Fennel, Ricotta, And Arugula

Name: Pork Sausage with Pickled Grilled Fennel, Ricotta, And Arugula
Yield: makes 4 sandwiches
Ingredients: 1 bulb fennel, halved and cut lengthwise into 1/4-inch slices; 5 teaspoons extra-virgin olive oil; Kosher salt and freshly ground black pepper; 2 teaspoons white wine vinegar; 1 pound bulk sweet Italian sausage (not in casing); 2 cups arugula; 1 teaspoon balsamic vinegar; 4 ciabatta rolls; 8 ounces ricotta cheese

December 9, 2011

If you elect to make the sausage yourself, you need not have casings—simply make sausage patties instead. Conversely, if you’re making a recipe that calls for patties and you’re starting with sausages that are already in their casings, what’s to stop you from simply ripping them open and removing the contents? We think you’ll be delighted with the results of grilling the fennel and then pickling it lightly. And while we generally encourage substituting ingredients to your own taste, consider sticking with the recommended arugula here. It adds just the right tenor of spice to this sandwich.

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