If you elect to make the sausage yourself, you need not have casingsāsimply make sausage patties instead. Conversely, if youāre making a recipe that calls for patties and youāre starting with sausages that are already in their casings, whatās to stop you from simply ripping them open and removing the contents? We think youāll be delighted with the results of grilling the fennel and then pickling it lightly. And while we generally encourage substituting ingredients to your own taste, consider sticking with the recommended arugula here. It adds just the right tenor of spice to this sandwich.
Recipe information
Yield
makes 4 sandwiches
Ingredients
Preparation
Step 1
In a bowl, toss the fennel in 1 teaspoon of the oil and season with salt and pepper. Place the fennel on a grill or in a grill pan over high heat and cook until slightly charred, about 1 minute. Remove from the heat and transfer to a bowl. Add the white wine vinegar, toss, and set aside in room temperature to marinate for 1 hour or more.
Step 2
Shape the sausage into four patties. Add 3 teaspoons of the oil to a large skillet over medium-high heat and cook for 5 minutes on each side. In a bowl, toss the arugula in the remaining 1 teaspoon oil and the balsamic vinegar, and season with salt and pepper.
Step 3
Cut the ciabatta rolls in half. Place the fennel on the bottom halves, followed by the sausage patties. Top with the ricotta and arugula. Close the sandwiches and serve.
