Italy is renowned across the world for its sausages. Made from high quality pork and and enjoyed across the country, Italy's sausage variety is vast. Indeed, as in the realm of pasta, one feasting on salsiccia (sausage) in the North will find that, in the South, sausages can have an altogether different flavour profile.
In this unusual, limited edition lasagne, we have looked to warm climes for inspiration, and disembarked in Sicily. There, we chose the finest Sicilian sausages, with their trademark fennel flavour, to give you a true taste of San Vito Lo Capo, where it is said Sicily's finest sausages are made. If you are not a fennel enthusiast - and many aren't - we must offer assurance that even the staunchest detractors of this wonderful, anise-flavoured herb will find this sausage-stacked lasagne irresistibly tasty. We nestle our fine Sicilian sausage between sheets of fresh lasagne, topping with parmesan cheese.
Photo by: @foodbloggerlondon
Ingredients and Nutrition (allergens in bold and underlined)
Lasagne (350g, 410kCal): Fresh Pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt), Besciamella Sauce (Milk, Wheat Flour, Butter [Milk] , Salt, Pepper) Pork Sausage Ragù (Passata, Pork Sausage (40%), Onion, Salt, Fennel Seeds, Salt, Black Pepper, Extra Virgin Olive Oil) Parmesan Cheese (Milk)
Find recipe card here