A versatile fennel-forward Italian spice blend that transforms ground meat into rich, aromatic sausage. Works with chicken, pork, or beef. Make a double batch and keep it in a jar for quick weeknight meals.
Dry-Rub (makes ~1 pound sausage)
- 1 pound ground meat (chicken, pork, or beef)
- 1½ teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon fresh chopped parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon paprika
- ½ teaspoon red pepper flakes
- ½ teaspoon ground fennel seed
- ¼ teaspoon ground mustard
- ¼ teaspoon dried oregano (optional)
- ¼ teaspoon dried thyme (optional)
Grind your fennel seed fresh if possible—it makes a noticeable difference. Mix all of the dry seasoning in a bowl.
Massage your ground meat with the spice mixture thoroughly. It might seem like a lot of seasoning but it will also flavor whatever dish you're making. Refrigerate for at least 1 hour before cooking and up to 24 hours.
In a heavy-bottomed pan over medium-high heat, add olive oil and the sausage. Use a wooden spoon to break it into small pieces as it cooks. When browned and cooked through, drain if excess fat has rendered and use immediately or cool and refrigerate for up to 4 days.
Variations: Skip the parsley if you're using dried herbs throughout. For spicier sausage, add an extra ¼ teaspoon red pepper flakes. For milder, reduce the fennel seed to ¼ teaspoon.
Make-ahead: Mix the dry spices into a labeled jar and store at room temperature for up to 3 months. This speeds up weeknight cooking.
Uses: Works beautifully in Zuppa Toscana, Spaghettio Sausage Soup, pasta sauces, and sheet pan dinners.