One of the best things about the Saturday Farmers’ Market at Portland State is the sausage sandwich by Salumeria di Carlo. You can smell the spicy and sweet sausages cooking the minute you hit the market. Topped with your choice of spicy or regular mustard and in a soft bakery bun, these sandwiches by the Dundee, Ore. sausage makers are hard to resist. And better yet, you can buy frozen packs to take home.
So when I saw this recipe on the Rachael Ray show last year, I immediately thought of Salumeria di Carlo sausage and Persephone Farm fennel. Fennel seed is a common flavoring for Italian sausage, so I knew fresh fennel had to make a sausage sandwich out of this world. I warn you — it has dumb name — but it blows away the normal onion, bell pepper and sausage combo. Here’s the link to Hot Diggity Dogs.
We were able to use fennel, red onion, parsley, and garlic from Persephone Farms in this recipe. This is a perfect kick-up-your-feet and have-a-beer-on-a-Friday-night kind of meal. We washed down our sandwiches with Green Lakes Organic Ale by Deschutes Brewery, another local pick. You can round out this meal with oven fries or chips.