Easy to make and it will be enjoyed by the whole family. Serve 5 or 6.
Ingredients:
2 lbs. sweet Italian sausage
1 onion, finely chopped
1 clove garlic, minced
1 t. salt
1 6-oz. can tomato paste
1 28-oz. can tomatoes
1 t. oregano
1/8 t. black pepper
1 lb. elbow macaroni, cooked according to package directions
V.S.P. Cut the sausage into 1/2-inch slices and brown them. Add the onion and garlic and cook until golden. Drain off the fat.
Add the salt, tomato paste and tomatoes. Bring to a boil and simmer, uncovered, 45 minutes. Add the oregano and pepper ten minutes before the end of cooking the time.
Arrange the cooked macaroni on a serving dish and pour sauce over the top. Serve with a salad.
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Friday, August 19, 2011
Monday, August 15, 2011
Sausage - American, English, Italian, Polish and French
Originally published May 14, 1984
The sausages of classical times were plain and unspiced, and it was not until the Middle Ages that experiments were made with various meats and spices which lead to the many types which are available in today’s supermarkets.
Those sausages that became famous took the name of the city in which they were invented: the wienerwurst, for instance, was invented in Vienna, the frankfurter in Frankfurt, and the bologna in Bologna, Italy. The frankfurter is the ancestor of the American hot dog, which emigrated to the United States over a hundred years ago.
Sausages have been called “little bags of mystery” and in late Victorian times this term seems to have been used derisively because of the inferior quality of the meat or other ingredients used in their making.
The essentials for good sausage making are good fresh meat, good casings, a good grinder and a proper blend of seasonings. If the sausage is to be eaten fresh, or to be frozen, place it in a refrigerator for a day to intensify seasoning.
The sausages of classical times were plain and unspiced, and it was not until the Middle Ages that experiments were made with various meats and spices which lead to the many types which are available in today’s supermarkets.
Those sausages that became famous took the name of the city in which they were invented: the wienerwurst, for instance, was invented in Vienna, the frankfurter in Frankfurt, and the bologna in Bologna, Italy. The frankfurter is the ancestor of the American hot dog, which emigrated to the United States over a hundred years ago.
Sausages have been called “little bags of mystery” and in late Victorian times this term seems to have been used derisively because of the inferior quality of the meat or other ingredients used in their making.
The essentials for good sausage making are good fresh meat, good casings, a good grinder and a proper blend of seasonings. If the sausage is to be eaten fresh, or to be frozen, place it in a refrigerator for a day to intensify seasoning.
Country-Style Sausage Meat Recipe
This is probably the recipe you are looking for if you don’t have a sausage stuffer. This is a most useful all-purpose mixture - well-seasoned enough to stand on it’s own as breakfast patties, but not too strong to be used as an ingredient in poultry stuffing, patés and meat loaves. Makes about 1-1/2 pounds.
Ingredients:
2 t. kosher salt
2 t. dried sage leaves, crumbled
3/4 t. dried summer savory
1/4 t. whole black peppercorns
1 or 2 tiny dried red peppers or 1/4 to 1/2 t. red pepper flakes
1 lb. lean trimmed pork, cut into 1/4 to 1/2-inch cubes, chilled
1/2 lb. fresh pork fat, cut into 1/4 to 1/2-inch cubes, chilled
Step 1. Combine the salt, sage, savory, peppercorns and red pepper in a spice mill or mortar and grind to a powder.
Step 2. Sprinkle the spices over the meat and pork fat in a large bowl and mix well.
Step 3. Put meat mixture through the finest blade of your grinder. Scrape your bowl and put the meat through the grinder at least three times, then cover the bowl with plastic wrap and chill for 24 hours to mellow and firm up.
Step 4. Form the sausage meat into a cylinder about 8 inches long and wrap it in plastic. You may then use it, refrigerate it for 3 to 4 days or freeze it for longer storage.
To cook: Cut the sausage into 3/4-inch thick slices and arrange them in a heavy skillet. Cook over moderate heat until well browned on both sides, turning often and pouring off the fat as necessary.
Ingredients:
2 t. kosher salt
2 t. dried sage leaves, crumbled
3/4 t. dried summer savory
1/4 t. whole black peppercorns
1 or 2 tiny dried red peppers or 1/4 to 1/2 t. red pepper flakes
1 lb. lean trimmed pork, cut into 1/4 to 1/2-inch cubes, chilled
1/2 lb. fresh pork fat, cut into 1/4 to 1/2-inch cubes, chilled
Step 1. Combine the salt, sage, savory, peppercorns and red pepper in a spice mill or mortar and grind to a powder.
Step 2. Sprinkle the spices over the meat and pork fat in a large bowl and mix well.
Step 3. Put meat mixture through the finest blade of your grinder. Scrape your bowl and put the meat through the grinder at least three times, then cover the bowl with plastic wrap and chill for 24 hours to mellow and firm up.
Step 4. Form the sausage meat into a cylinder about 8 inches long and wrap it in plastic. You may then use it, refrigerate it for 3 to 4 days or freeze it for longer storage.
To cook: Cut the sausage into 3/4-inch thick slices and arrange them in a heavy skillet. Cook over moderate heat until well browned on both sides, turning often and pouring off the fat as necessary.
Sweet Italian Sausage Recipe
The flavors of fine fresh pork and aromatic fennel seed combine to make one of the most distinctive of the world’s fresh sausages. Makes 2-3/4 pounds.
Ingredients:
3 t. kosher salt
1 T. fennel seed
1/4 t. black peppercorns
1 small dried red pepper, seeds removed
1/4 t. finely minced garlic
1/4 cup ice water
2 lbs. lean, trimmed pork, cut into 1-inch cubes, chilled
3/4 lb. fresh pork fat, cut into 1/2-inch cubes, chilled
Step 1. Combine the salt, fennel, peppercorns and red pepper in a spice mill or mortar and grind to a coarse texture; do not powder. Mix with the garlic.
Step 2. Combine the spice mixture, water, meat and fat in a large bowl.
Step 3. Put the meat mixture through the coarse blade of your grinder. Once the meat has been through the grinder, knead the meat, in small batches, with your hands to mix thoroughly, then cover and refrigerate for about 12 hours.
Step 4. If you plan to use your sausage stuffer, follow manufacturer’s instructions and tie these off in 5-inch lengths. If the room is cool, hang the sausages for a few hours, or until they are just dry to the touch, then refrigerate them. If it is too humid to hang the sausages, simply refrigerate them, uncovered, for a maximum of 12 hours, being careful not to contaminate other foods. Store in the refrigerator up to 3 days or freeze for longer storage.
To cook: Bake at 425 degrees for about 25 minutes and serve with your favorite tomato sauce and pasta. The Kitchen Mouse’s “gremlins” like these grilled with sliced green peppers and onions.
Ingredients:
3 t. kosher salt
1 T. fennel seed
1/4 t. black peppercorns
1 small dried red pepper, seeds removed
1/4 t. finely minced garlic
1/4 cup ice water
2 lbs. lean, trimmed pork, cut into 1-inch cubes, chilled
3/4 lb. fresh pork fat, cut into 1/2-inch cubes, chilled
Step 1. Combine the salt, fennel, peppercorns and red pepper in a spice mill or mortar and grind to a coarse texture; do not powder. Mix with the garlic.
Step 2. Combine the spice mixture, water, meat and fat in a large bowl.
Step 3. Put the meat mixture through the coarse blade of your grinder. Once the meat has been through the grinder, knead the meat, in small batches, with your hands to mix thoroughly, then cover and refrigerate for about 12 hours.
Step 4. If you plan to use your sausage stuffer, follow manufacturer’s instructions and tie these off in 5-inch lengths. If the room is cool, hang the sausages for a few hours, or until they are just dry to the touch, then refrigerate them. If it is too humid to hang the sausages, simply refrigerate them, uncovered, for a maximum of 12 hours, being careful not to contaminate other foods. Store in the refrigerator up to 3 days or freeze for longer storage.
To cook: Bake at 425 degrees for about 25 minutes and serve with your favorite tomato sauce and pasta. The Kitchen Mouse’s “gremlins” like these grilled with sliced green peppers and onions.
English Breakfast Sausage Recipe
In England, hearty breakfasts are a rule which we have always found was strictly observed. Makes about 2-1/2 lbs. sausage.
Ingredients:
1-1/2 lbs. lean pork
3/4 lb. fat salt pork
1 clove garlic
1 scant t. salt
1 bay leaf, crushed
Pinch ground allspice
Pinch ground coriander
1 t. coarse ground pepper
1 egg
1 large onion, finely chopped
1 t. ground thyme
1 T. chopped parsley
2 T. butter or margarine
2 T. vegetable oil
V.S.P. Put meat and salt pork through finest blade of grinder, or have it ground by the butcher. Combine garlic, salt, crushed bay leaf, allspice, coriander and pepper in mortar and pound to a smooth paste. Add the spices to the meat along with egg, onion, thyme and parsley. Mix thoroughly and form into patties. Sauté patties in butter and oil until cooked through but not dry. Drain on paper towels and serve with scrambled eggs and toast.
Ingredients:
1-1/2 lbs. lean pork
3/4 lb. fat salt pork
1 clove garlic
1 scant t. salt
1 bay leaf, crushed
Pinch ground allspice
Pinch ground coriander
1 t. coarse ground pepper
1 egg
1 large onion, finely chopped
1 t. ground thyme
1 T. chopped parsley
2 T. butter or margarine
2 T. vegetable oil
V.S.P. Put meat and salt pork through finest blade of grinder, or have it ground by the butcher. Combine garlic, salt, crushed bay leaf, allspice, coriander and pepper in mortar and pound to a smooth paste. Add the spices to the meat along with egg, onion, thyme and parsley. Mix thoroughly and form into patties. Sauté patties in butter and oil until cooked through but not dry. Drain on paper towels and serve with scrambled eggs and toast.
Homemade Kielbasa Recipe
Polish sausage, made to please lovers of fine sausage. Makes 4 pounds.
Ingredients:
3 lbs. fresh pork
1 lb. veal
1 T. crushed marjoram
2 cloves garlic, finely minced
3 t. salt
1 t. ground black pepper
Step 1. Coarsely grind together the pork and the veal. Add the remaining ingredients and mix very thoroughly. Stuff into sausage casings.
Step 2. Cover the sausage with water and bake in a preheated 350 degree oven until the water has completely evaporated. To serve, fry as any sausage. In Poland, kielbasa is traditionally served with fried onions.
Ingredients:
3 lbs. fresh pork
1 lb. veal
1 T. crushed marjoram
2 cloves garlic, finely minced
3 t. salt
1 t. ground black pepper
Step 1. Coarsely grind together the pork and the veal. Add the remaining ingredients and mix very thoroughly. Stuff into sausage casings.
Step 2. Cover the sausage with water and bake in a preheated 350 degree oven until the water has completely evaporated. To serve, fry as any sausage. In Poland, kielbasa is traditionally served with fried onions.
Caraway Pork Sausage Recipe
This is a French recipe which The Kitchen Mouse knows you will enjoy. Makes about 3 pounds.
Ingredients:
3 lbs. pork shoulder or butt
1 T. caraway seeds
3/4 cup dry red wine, such as Chianti
1 T. chopped parsley
Salt and pepper to taste
2 large cloves garlic, minced
Step 1. Put pork through the medium blade of your grinder.
Step 2. Add remaining ingredients to meat and mix well. Using sausage stuffer, stuff into casings, twisting and tying at 3- or 4-inch lengths. Prick with fork.
Step 3. Place in boiling water; reduce heat and blanch for 5 minutes after water returns to a boil.
Step 4. To cook, broil or grill. Serve with a coarse-grained mustard. We have served these as patties and enjoyed them very much.
Ingredients:
3 lbs. pork shoulder or butt
1 T. caraway seeds
3/4 cup dry red wine, such as Chianti
1 T. chopped parsley
Salt and pepper to taste
2 large cloves garlic, minced
Step 1. Put pork through the medium blade of your grinder.
Step 2. Add remaining ingredients to meat and mix well. Using sausage stuffer, stuff into casings, twisting and tying at 3- or 4-inch lengths. Prick with fork.
Step 3. Place in boiling water; reduce heat and blanch for 5 minutes after water returns to a boil.
Step 4. To cook, broil or grill. Serve with a coarse-grained mustard. We have served these as patties and enjoyed them very much.
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