Coarsely ground, flecked with aromatic wild fennel seed, peppercorns and red pepper flakes, my all-time favorite sausage is still one of the very first I was taught to make. The recipe was passed to me from my friend chef Andy Lilja. It was passed to Andy from Filipo Caffari, a master butcher from Rome, while... Read More The post Classic Italian Fennel Sausage appeared first on Forager | Chef .