I never tasted Italian sausage with fennel until I moved to Chicago from
Northeastern PA. The town north of where I grew up was all Italian and they
only make the sausage with pork butts, garlic, salt and lots of black
pepper. It was the only thing I knew for 15 years.

"Lynn from Fargo" > wrote in message
...
On Sep 15, 2:02 pm, "Giusi" > wrote:
> "Scott" > ha scritto nel
messaggionews:XfOdnQA2Xuv7M1PVnZ2dnUVZ_j2dnZ2d@gig anews.com...
>
> > Omelet wrote:
> > Is there such a thing as Italian sausage without the fennel flavor? Does
> > Italian sausage = pork sausage + fennel?
>
> Yes there is. No it doesn't. Some regions like it other don't. In Umbria
> there is no fennel seed but occasionally might be wild fennel pollen.
======================================
Dear Scott.

Make your own sausage and omit the fennel (seeds or fronds). I'm sure
there's a recipe if you google. You don't need (or want) casings if it
will be sauted (sorry no acute accent). Or just say to hell with it
and mix ground pork with the seasonings you like best. Personally, I
would doctor it up with salt, pepper, lots of crushed dried basil and
a hint of oregano.

Or . . . you could just listen to Giusi who knows absolutely
everything there is to know about Italian food. Maybe even more than
Lynne Rosetto Kasper.

Lynn in Fargo,
Loves fennel seeds but only in sausage pizza