Hot Sausage Rolls with Pickled Fennel and Ricotta


  1. In a bowl add fennel, balsamic vinegar, honey, basil, salt, pepper and olive oil then mix. Allow to rest overnight. 
  2. Cook hot sausage. 
  3. Spread rolls with ricotta cheese then top with hot sausage and pickled fennel. Serve. 


  • 8 oz. cheese, ricotta
  • 1 Cup(s) fennel, julienne
  • 1 tsp. Peak Fresh Produce® Basil, minced
  • 2 Tbsp. Piancone® Oil, Olive, Extra Virgin
  • 4 roll(s), ciabatta, sliced
  • salt and pepper, to taste
  • 4 sausage patty(ies), hot
  • 1 tsp. vinegar, balsamic
  • 1 tsp. West Creek® Honey