Focus on food: July 27, 2009

Italian Sausage Salad

Ingredients:
1 large bunch broccoli, stems peeled
1/2 teaspoon salt
1 7oz. Jar roasted red peppers
1/2 lb. Pasta of choice
1 lb. Italian sweet sausage
4 Tablespoons water
3 Tablespoons dry vermouth
1 cup mayonnaise

Fennel Dressing:
3 Tablespoons red wine vinegar
1 teaspoon minced garlic
2 teaspoons fennel seeds
1 teaspoon dried marjoram
1/2 cup olive oil
Salt and freshly ground black pepper

Directions:
Separate broccoli florets from stems and slice the stems ¼ inch thick. Cook the pasta according to package directions.

During the last 5 minutes of cooking time, add the broccoli to the pasta. Drain, rinse under cold water and drain again. Toss with ½ cup of the Fennel dressing. Place the sausage, water and vermouth in a skillet. Prick sausage well. Turn heat to high and cook ‘til liquid evaporates. Lower heat and cook ‘til browned and cooked through. Remove sausage from pan and slice in ½ inch pieces. Toss with dressing.

Deglaze the pan with mayonnaise. Toss the pasta, broccoli and sausage together.Add the mayo and the red peppers and toss well.