Italian sausage
See also: sausage
Fresh pork sausage seasoned with fennel seed and garlic, sold "sweet" (mild, no heat) or "hot" (with added red pepper flakes) -- sold raw, in casings or loose, and needs full cooking like any raw sausage. The fennel is what distinguishes it from most other fresh sausages; used widely in Italian-American cooking, from pasta sauces to soups.
Buying guidance
Check the label for sweet versus hot if a recipe specifies one -- the two aren't interchangeable when heat level matters to the finished dish. Sold both in casings (link) and loose (bulk), which cook the same way once removed from the casing.
Substitutions
- Sweet Italian sausage plus a pinch of red pepper flakes, if hot is called for and unavailable -- approximates the heat.
- A different fresh pork sausage plus a pinch of fennel seed and garlic -- approximates the flavor if Italian sausage specifically isn't available.
- Ground pork plus Italian seasoning, fennel seed, and garlic -- a from-scratch approximation.
Tips & common mistakes
Left in its casing and simmered whole in a soup, it can burst and release its filling in an uneven clump -- removing the casing and crumbling it first, or slicing it after searing, gives a more even result in a soup.
Storage
Fresh raw sausage spoils at the same pace as other raw ground pork -- refrigerate and use within a day or two, or freeze for longer storage.