Italian Sausage Sandwich with Roasted Garlic Mayo and Kale Pesto
Directions
- 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.
- 2Place the mixture in an airtight container or wrap in plastic and refrigerate for at least 1 hour, or preferably overnight.
- 3In a small saute pan, add a handful of garlic cloves and cover them with oil. Cook them over low heat until golden brown.
- 4Set the roasted garlic cloves aside to cool.
- 5In a food processor, mince 4-5 garlic cloves.
- 6Add the leaves from about half a bunch of kale to the food processor.
- 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.
- 8Drizzle in 1/4 to 1/2 cup of olive oil and pulse until you reach your desired texture.
- 9Add 1/4 cup of grated Parmesan cheese, pulse to mix, and transfer to an airtight container.
- 10Strain the roasted garlic cloves to collect the infused oil, which can be saved for other uses.
- 11In a food processor, puree the roasted garlic cloves along with 2 raw garlic cloves.
- 12Add 2 cups of mayonnaise and 2 thinly sliced green onions or 1/4 cup of chives to the food processor. Mix.
- 13Form the ground pork mixture into patties and cook them like burger patties.
- 14Toast bread slices and spread the garlic mayo on both sides. Add Dijon mustard (optional).
- 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
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