Bronze Fennel Sausage Sandwich With Peperonata

• 3 1/4 tablespoons sea salt
• 3 3/4 tablespoons black pepper fine ground
• 1 1/16 tablespoons garlic crusted
• 1 1/3 tablespoons oregano leaf
• 2 3/8 tablespoons sugar white
• 1 bunch fennel fronds chopped
• 1 1/4 cups white wine
• 3 3/4 tablespoons chili flakes
• 2 3/8 pork shoulder kilos, cleaned and cubed
• 1 1/3 pounds fresh pork fat back cubed
• 1 pound sweet pepper
• 4 cloves garlic
• 1/2 cup capers
• 1/2 cup olives
• 2 tablespoons canola oil
• focaccia bread As needed, sliced into triangles
• mozzarella cheese As needed, sliced

1. 1. Grind pork shoulder and fat back with a medium dice
2. 2. Mix pork with seasonings
3. 3. Stuff in casing, allow sausage to rest
4. 4. In the oven roast sausages at 400 degrees F for 25 minutes
5. 5. To prepare the peperonata sweat the garlic in the oil
6. 6. Add peppers and cook slowly till tender
7. 7. Add olives and capers, cool till married nicely. Season to taste

salt, black pepper, garlic, oregano leaf, sugar white, fennel, white wine, chili flakes, pork shoulder kilos, pork fat back, sweet pepper, garlic, capers, olives, canola oil, bread, mozzarella cheese

Taken from www.yummly.com/recipe/Bronze-Fennel-Sausage-Sandwich-with-Peperonata-2255116 (may not work)