Italian Sausage Sandwich with Roasted Garlic Mayo and Kale Pesto

152 mins
Serves 1
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Directions

  1. 1In a bowl, combine 2 lbs of ground pork, 1 1/2 tsp fennel seeds, 2 tsp kosher salt, 1 1/2 tsp black pepper, 1 tbsp minced parsley, and 2-3 minced garlic cloves. Mix well. Add red pepper flakes if desired.
  2. 2Place the mixture in an airtight container or wrap in plastic and refrigerate for at least 1 hour, or preferably overnight.
  3. 3In a small saute pan, add a handful of garlic cloves and cover them with oil. Cook them over low heat until golden brown.
  4. 4Set the roasted garlic cloves aside to cool.
  5. 5In a food processor, mince 4-5 garlic cloves.
  6. 6Add the leaves from about half a bunch of kale to the food processor.
  7. 7Add 1 to 2 tbsp of red wine vinegar, 2 pinches of kosher salt, 1/4 cup pumpkin seeds, a pinch of crushed red pepper (optional), 1/4 cup fresh parsley leaves, and 6 whole basil leaves to the food processor.
  8. 8Drizzle in 1/4 to 1/2 cup of olive oil and pulse until you reach your desired texture.
  9. 9Add 1/4 cup of grated Parmesan cheese, pulse to mix, and transfer to an airtight container.
  10. 10Strain the roasted garlic cloves to collect the infused oil, which can be saved for other uses.
  11. 11In a food processor, puree the roasted garlic cloves along with 2 raw garlic cloves.
  12. 12Add 2 cups of mayonnaise and 2 thinly sliced green onions or 1/4 cup of chives to the food processor. Mix.
  13. 13Form the ground pork mixture into patties and cook them like burger patties.
  14. 14Toast bread slices and spread the garlic mayo on both sides. Add Dijon mustard (optional).
  15. 15Place the cooked sausage patties on the bread, top with kale pesto and assemble the sandwich.

Ingredients

  • 2 lbs ground pork
  • 1.5 tsp fennel seeds
  • 2 tsp kosher salt
  • 1.5 tsp ground black pepper
  • 1 tbsp minced parsley
  • 2 to 3 minced garlic cloves
  • 0 red pepper flakes
  • 4 to 5 garlic cloves
  • 0.5 bunch kale
  • 1 to 2 tbsp red wine vinegar
  • 2 pinches kosher salt
  • 0.25 cup pumpkin seeds
  • 1 pinch crushed red pepper
  • 0.25 cup parsley leaves
  • 6 ea basil leaves
  • 0.25 to 0.5 cup olive oil
  • 0.25 cup grated Parmesan
  • 12 plus roasted garlic cloves
  • 2 raw garlic cloves
  • 2 cups mayonnaise
  • 2 thin slices green onions or chives
  • 0 Dijon mustard

Equipment

bowlmeasuring spoonsairtight containersmall saute panfood processor