When it comes to ground meat, I think you're a little limited in what you can do...burgers...pasta with meat sauce...meatballs...but we didn't want to do any of that. So we turned to the interwebs to find an alternative, and we came across a recipe for fennel stuffed with sausage and parmesan. It sounded the like the perfect way to use the pork sausage we'd picked up in the share, and it came together quite easily.
We started with a couple fennel bulbs, chopped off the stalks (though we reserved the fronds), and threw them in a pot to steam and soften.
Once the sausage was browned and cooked through, we started to add the parmesan and pecorino cheeses. We also threw in some panko. As everything cooked in the pan, the sausage developed a really crispy texture, as if it had been fried.
Once the fennel was soft, we cut them in half and cut out the core, so we could fill in the layers with the sausage and cheese mixture. We made sure to get between all the layers of the fennel. These went into a baking dish with a bit of stock, covered the dish with foil, and slid it into the oven for about 15 minutes.
Then we uncovered them, and let them cook a bit longer. We finished them off with some of the fennel fronds and a little more cheese. They were delicious, and well balanced. The salty, savory sausage and fresh fennel fronds really rounded out the dish.