Ingredients:
1 large Vidalia onion, sliced2 whole large garlic cloves
1 large fennel (Finocchio) bulb, sliced
1 cup mozzarella cheese, sliced
Roasted peppers, sliced, to taste
1 tablespoon olive oil
4 Ciabatta rolls
Salt & pepper to taste
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
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How to make Premio Sausage & Finocchio(Fennel) Ciabatta:
1. Preheat oven to 350 degrees (F). In a pan with olive oil, sauté Premio Sausage, piercing them so their natural juices drip out while cooking and they are browned on the outside. Remove from pan and cut into bite-sized pieces on an angle. Place them back in pan and sauté until browned on all sides. Remove sausage from pan and add sliced onion and Finocchio; cook until caramelized, about 10 minutes.
2. Add sausage back into pan and toss together for a few more minutes.
3. Slice the Ciabatta rolls in half and take whole garlic clove and cut an end off. Rub the garlic on the rolls so it absorbs flavor.
4. Add sausage and fennel mixture to Ciabatta roll. Add mozzarella, a few slices of roasted red peppers, salt and pepper to rolls. 5. Wrap tightly in foil and bake in preheated 350 degree (F) oven for 15 minutes. Remove from oven; cool.
SERVINGS: 4
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