Sausages are a beloved staple in cuisines around the world, with different cultures putting their unique spin on these cylindrical delights. Two varieties that often cause confusion are fennel sausage and Italian sausage. With both touting the aromatic fennel seed as a key ingredient, it’s understandable why many assume they are one and the same. However, while these sausages share common ground, there are distinct differences setting them apart.
In this article, we’ll unravel the mystery behind fennel and Italian sausages. You’ll discover what makes each style unique, how to identify them, and tips for choosing the right sausage for your recipe. So let’s dive in and settle the debate once and for all!
A Shared Ingredient: The Prominence of Fennel
Both fennel and Italian sausages showcase the herb fennel as a predominant seasoning. All parts of the fennel plant, including the seeds, leaves, and bulb, impart a sweet, licorice-like essence. When added to sausage, fennel provides:
- Aromatic fragrance
- Sweet, anise-forward flavor
- Aids digestion
- Subtle savory nuance
During ancient Roman times fennel seeds were already used to amplify and preserve sausage. Over the centuries, the herb became deeply ingrained in Italian culinary tradition. The Mediterranean climate and soil provide ideal conditions for cultivating fennel ensuring its prominence across Italian foods.
What Makes Italian Sausage Italian?
While fennel plays a leading role, Italian sausage derives its namesake from the unique blend of Italian seasonings used. Alongside fennel, ingredients like garlic, paprika, anise, and red pepper flakes add distinctive character. Other hallmarks include:
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Pork or pork-blend meat Pork is the quintessential meat for Italian sausage, often combined with beef or veal
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Coarse grind: The meat has a rough, chunky texture from coarse grinding.
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No preservatives or curing: Italian sausage is a fresh, unprocessed sausage.
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Regional variations: Italy’s different regions put their unique spin on sausage with distinct spice blends.
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Stuffing into casings: Traditionally stuffed into natural casings, but also formed into patties.
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Sweet or spicy: From mild to hot, Italian sausage comes in sweet and spicy varieties.
What Sets Fennel Sausage Apart?
True fennel sausage spotlights the herb fennel as the predominant flavor. Unlike Italian sausage, the additional seasonings play a supporting role, allowing the fennel essence to take center stage. Characteristics of fennel sausage include:
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Starring flavor: The uncompromising fennel flavor is robust and forward.
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Pork or other meats: Can use pork, beef, chicken, turkey, or lamb.
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Finely ground: Has a smooth, fine texture and consistency.
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May be smoked: Some fennel sausages are smoked to amplify flavor.
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Preservative-free: Like Italian sausage, fennel sausage contains no artificial preservatives.
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Versatile usage: Works in a broad range of dishes as a seasoning.
In short, while fennel sausage surely contains fennel, it doesn’t necessarily contain the Italian spice blend that classifies a sausage as Italian. The pronounced fennel taste profile is the core distinction.
Tips for Choosing the Right Sausage
Now that you understand the nuances between fennel and Italian sausage, here are some tips for selecting the right one for your recipe:
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Consider the flavor profile – if you want punchy, licorice fennel go for fennel sausage. For a more balanced Italian taste, choose Italian sausage.
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Look at the color and texture – Italian sausage has a coarse grind with red-hued meat while fennel sausage is finely ground with light colored meat.
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Read the ingredients list – fennel sausage will list fennel first while Italian sausage lists a blend of Italian-inspired seasonings.
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Know your regions – Italian sausage changes based on the region so select accordingly.
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Understand how it will be used – fennel sausage works well for seasoning while Italian sausage suits recipes needing formed sausage.
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Decide on sweet or spicy – both varieties come in sweet and hot versions.
Bringing Two Iconic Sausages Together
While fennel and Italian sausages each have their distinct identities, that doesn’t mean you can’t blend these two flavor profiles into sausage perfection. Combining ground fennel sausage with Italian seasoning mixes allows you to create your own signature sausage. You get the exact balance of fennel and Italian spices your taste buds crave.
So put on your apron because making homemade sausage is easier than you think. Grab some sausage casing, meat blend of choice, and spice collection and get ready to become your own sausage maker! From breakfast links to sausage lasagne, the possibilities are endless when you control the ingredients.
Satisfy Your Sausage Cravings
With their hearty texture and bold flavors, it’s no wonder fennel and Italian sausages are beloved in kitchens worldwide. Now that you know the key differences between these iconic links, you can clearly identify each variety. Whether you’re shopping for sausage or making a recipe, use this guide to pick the right sausage for the occasion.
While debates will surely continue on which sausage reigns supreme, we think there’s room at the table for both. Fennel or Italian sausage, as long as you’re satisfying cravings for these delicious links, everyone’s a winner. Now grab the sausage platter and let the tasting begin!
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Fennel: the Devil seed
Can you imagine the first caveman who yanked a fennel plant from the roadside and decided that the funny little brown seeds would be a great addition to sausage? (When I say “caveman” I probably mean “Italian”)
“What is fennel?” you might ask. I call it the devil seed. I remember the first time I bit into one of these suckers. I can’t remember where I was eating an all-meat pizza, but I was eating the last bits of scrap left on the pizza pan. I remember reaching for a small sausage ball and wondering what that interesting little seed sticking out of the side was. I thought it was just one of the spices and seasonings, but it wasn’t. Thinking back to this gastronomically momentous yet insipid moment, it all seems to go by in slow motion….
Two fingers take a light hold of the sausage bit as it moves toward my pizza hole [insert dream sequence here].
I can picture it now, just like in the movies: the beautiful woman takes the poisoned drink, because she knows that her lover is the only one who knows about it. He glances her direction and sees that she has unwittingly picked up the martini with the poisoned olive. The entire scene is in slow motion; the edges blur as the protagonist rushes toward her, screaming “Noooo. ” But its too late. She put the glass on her lips and took a drink, sending poison through her veins and making her brain instinctively ask, “What the heck was that?”
There was a blast of bitterness on my tongue that I had never tasted before when my teeth crushed that tiny seed. I literally choked and wondered if this devil seed was part of the sausage seasoning or a nasty extra that made my lunch taste awful. Scanning the pizza pan, I noticed that several of these seeds were scattered about. Is this something I hadn’t noticed before? (Am I sitting under a tree?) Why have I never tasted this gross seed before? Am I going to die?
Well, for years I instinctively avoided these seeds, picking them out of everything I could to keep myself from eating them again. Until one day, my curious brain began to wonder what they tasted like. It has been so long that I just couldn’t remember. Kind of like having a baby. Some say that the body makes an alien chemical that makes women forget how painful giving birth so they can do it again. In my case, too, that blocked memory didn’t help when I chose to eat that fennel-seed-filled sausage, which I quickly turned into an oral projectile.
Okay, first of all, fennel is a weed and actually considered an invasive species in the U. S. That should be your first clue to not put it in my food. The plant’s fruit is its seed, which looks like a rice grain with grooves and a pointier end. The seed is brown or green when it’s new, but turns a dull gray over time (see picture). The seed is edible, but that in no way means that it tastes good. It has a similar taste to anise, which tastes somewhat like black licorice, but more bitter. How that enhances the flavor of food is beyond me. In addition, almost every use of fennel is in seed form. It is highly aromatic and has a strong flavor. Anyone who eats sausage doesn’t want to crunch into seeds. The two textures don’t go together. Foenum powder is hard to find and expensive, so not many people use it in their cooking. The leaves of the plant are very similar to dill (long, thin, and wispy). Used like dill, it can be a great garnish, adding aroma and some flavor. But the seed? Disgusting.
If you have never tried the seed, don’t just take my word for it. Dump a few in your mouth and then let me know what you think (insert evil laugh here).
Stop putting this gross seed in your pizza if you own a pizza place, and don’t buy sausage from anyone who does.
If you are a cook and can tell me how to use fennel seed in a great way, please let me know. Otherwise, relegate this plant to where grows: on roadsides.
How To Make Italian Fennel Sausage Using Cook’s Country Kitchen Recipe
FAQ
What is another name for Italian sausage?
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Italian pork sausages
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Alternative names
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Salsiccia, sasitsa
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Region or state
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Basilicata
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Main ingredients
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Pork, red pepper flakes, pepper paste, fennel
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Variations
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Various Italian sausages
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What’s the difference between sausage and Italian sausage?
Can you buy Italian sausage without fennel?
What is Italian fennel sausage?
Perfect for those who enjoy a more delicate flavor. Hot Italian Fennel Sausage:It’s spicier, featuring red pepper flakes that add a kick. The fiery spiciness blends with the anise-like flavor of fennel, creating a delicious contrast. A traditional salsiccia is typically prepared using only ground pork.
What are the foods that taste like fennel seeds?
The fennel plant (Foeniculum vulgare) is often confused with fennel (Pimpinella anisum) because they have a flavor reminiscent of anise from the active ingredient anethole. In addition to it, licorice root also has a similar taste.
What is the difference between hot fennel sausage and sweet fennel?
A: Sweet fennel sausage typically contains more fennel seeds and less chili peppers, while hot fennel sausage contains more chili peppers and less fennel seeds. Was this page helpful?
What does fennel sausage taste like?
Pan-frying fennel sausage allows for precise control over the cooking process, resulting in a golden-brown crust. Fennel sausage pairs exceptionally well with a variety of culinary delights. Its savory flavor complements the sweetness of roasted vegetables, such as carrots, onions, and bell peppers.