Fresh Calabrian Italian with peppers , onions and potatoes .

[chopsaw]

This is a version of non a fennel fresh Italian .
Base was 2 1/2 pounds of all pork butt grind
18 grams of kosher salt
Rest of the ingredients ,
I don't measure or weigh any of this ,
White wine ( half cup + / - )
Pecorino Romano ( about 3 TBLS )
Black pepper (1/2 - 1 tsp )
Mild Calabrian peppers . ( 3 to 4 TBLS )

I like to leave this in a coil .


Add some Olive oil to the pan , and get some color on the sausage .
That 12 " Revere Ware pan is great for this . ( Goodwill find )

Will the sausage browns up , I rough cut some Yukon golds and yellow onion .
Used 1 jar of sweet cherry peppers .

Take the sausage out of the pan and set aside .
Add the potatoes and season .

When they take some color , add the onions and peppers .
I just deseed the peppers by hand .

While the onions sweat down , I rough cut the sausage .

It's not cooked through , but this will go in the oven . Just watch
your contact so you don't cross contaminate . That board goes in the sink
after cutting .

Mix the sausage back into the pan , mix , then leave it sit .
I want to promote some sticking to the bottom .

Then I hit it with about a half cup of Dry white wine .

A couple TBLS of Pecorino ,

A couple shakes of sweet heat pepper flakes from Flatiron pepper company .

Let it go on the stove a few minutes , then I put it in a casserole dish .

Lid it up and into a 350 degree oven until the sausage is cooked through
and the potatoes are soft .
I put it over some butter and garlic egg pasta .
Those potatoes soak up all kinds of flavor from the pan .
The sausage is fantastic in this dish . Has a rustic feel to it .



Had a side salad and some garlic bread .
I like my Fennel sausage , but these styles are fantastic and go great with this type of dish .
I need to check my stash and see what's left .
Thanks for lookin' .

 

[TNJAKE]

That looks absolutely delicious bud!!

 

[Dave in AZ]

What a great writeup! I like that you thought about recent thread and said "non fennel fresh Italian", lets folks know exactly what it is, thx much for that. Another thing I like is the large coil instead of links, like Cumberland does. Really a good thread!

 

[indaswamp]

Hell yeah! You read my mind! I have pork in the fridge right now to grind and make Calabrian Italian and Cajun Green onion sausages! That meal looks great! We do something similar....always a hit at the hunting camps....

 

[smokerjim]

Looks great

 

[chopsaw]

That looks absolutely delicious bud!!

Jake , it hit the spot on a mid 60's rainy day . I used to do it with bell peppers , but the jarred cherry peppers make it .

 

[JLinza]

Looks great & great write up

 

[chopsaw]

great writeup!

I just mentioned the non fennel because some of the Calabrese types will contain fennel .
Pecorino and white wine makes a great Italian sausage for this meal .
Thanks for the comments .

Hell yeah! You read my mind!

Yeah , it's a good one .

have pork in the fridge right now to grind and make Calabrian Italian and Cajun Green onion sausages!

I just broke down 2 whole strip loins to grind . I did have one section that I'll smoke for sliced beef . The rest will be burgers .
Been looking at a Ukraine beef smoked sausage on Poli's site . I might scale it back and give it a try . Been looking at a northern Italian that uses green onions too .
Thanks for looking .

 

[thirdeye]

This is a version of non a fennel fresh Italian .

Looks wonderful. I make a 'Sicilian Italian' pork sausage that has dextrose, black pepper, red pepper, fennel, red pepper, Pinot Grigio (instead of water) and crumbled Romano. I might follow your lead on my next batch and omit the fennel and use Calabrian peppers .

Most of my Italian sausage is in bulk since we use it on pizza, spag sauce, or meatballs.... I bet meatballs would work great in your recipe.

 

[chopsaw]

Looks great

Thanks Jim . I always appreciate your comments .

Looks great & great write up

Thanks bud .

 

[chopsaw]

Looks wonderful.

Thanks . My wife's Grandparents were from Italy . Her Dad and Aunt were born in the US , but had some great authentic dishes at her Aunt's house . You mention fennel sausage around them and they'd get hostile ! St. Louis ( as you probably know ) has a section of town called the hill .
Great food and shops down there . She used to buy sausages from a shop on the hill . I would think it was some type of Luganeca . Great sausage , no fennel . Browned off and simmered in homemade sauce . So good .

'Sicilian Italian' pork sausage that has dextrose, black pepper, red pepper, fennel, red pepper, Pinot Grigio (instead of water) and crumbled Romano.

That sounds fantastic . Wine and any of the dry grated cheese makes an awesome sausage .

Most of my Italian sausage is in bulk since we use it on pizza, spag sauce, or meatballs.... I bet meatballs would work great in your recipe.

Yup . I do bulk also . Just pulled some out to mix with beef for meatloaf tomorrow .

All the bulk gets fennel and anise . Bulk for pizza gets anise alone . I think that makes the " pizzeria " flavor .

Thanks for looking .

 

[thirdeye]

St. Louis ( as you probably know ) has a section of town called the hill . Great food and shops down there .

My wife's family is from the St Louis area and every time we visited we would have lunch at one of the Italian places and hit 2 or 3 markets. Various hard salamis, items from the deli counter were especially good. Then go to a barbecue usually with pork steaks, and the chicken would usually get a little burnt.

 

[chopsaw]

wife's family is from the St Louis area

Yeah I remember you saying that , figured you had some knowledge of the area .
I used to ride down to Momma Tuscano's and get the toasted rav's to make at home . They closed during Covid . Big loss there , but a bunch of great bakeries , Deli's and markets down there .
They sell a lot of Volpi salami and stuff in the groceries around here . I saw they are also selling fresh Italian links of several styles .

 

[jcam222]

Looks amazing Rich! I'm a fennel fan but I'm sure I'd love this.

 

[normanaj]

Crap! The bottle of wine sealed it the wife is leaving me and heading your way!

Seriously,looks awesome Rich.

Thanks . My wife's Grandparents were from Italy . Her Dad and Aunt were born in the US , but had some great authentic dishes at her Aunt's house . You mention fennel sausage around them and they'd get hostile ! St. Louis ( as you probably know ) has a section of town called the hill .
Great food and shops down there . She used to buy sausages from a shop on the hill . I would think it was some type of Luganeca . Great sausage , no fennel . Browned off and simmered in homemade sauce . So good .

That sounds fantastic . Wine and any of the dry grated cheese makes an awesome sausage .


Yup . I do bulk also . Just pulled some out to mix with beef for meatloaf tomorrow .

All the bulk gets fennel and anise . Bulk for pizza gets anise alone . I think that makes the " pizzeria " flavor .

Thanks for looking .

 

[sawhorseray]

A GREAT WRITE-UP AND POST RICH, NICE WORK! I TRULY MISS MAKING SAUSAGE BUT I HAVE TO THINK THOSE DAYS ARE OVER, FUN WHILE IT LASTED. RAY

 

[chopsaw]

Looks amazing Rich! I'm a fennel fan but I'm sure I'd love this.

Thanks Jeff . I like the fennel too , but these are really good . Len Poli has a bunch of the regional formulas on his website .

Crap! The bottle of wine sealed it

That's a Missouri wine made not to far from me . A bunch of good wineries close by .

Seriously,looks awesome

Thank you bud .

A GREAT WRITE-UP AND POST RICH, NICE WORK!

Thanks Ray .

I TRULY MISS MAKING SAUSAGE BUT I HAVE TO THINK THOSE DAYS ARE OVER, FUN WHILE IT LASTED

That sucks . Still holding out hope here .

 

[forktender]

This is a version of non a fennel fresh Italian .
Base was 2 1/2 pounds of all pork butt grind
18 grams of kosher salt
Rest of the ingredients ,
I don't measure or weigh any of this ,
White wine ( half cup + / - )
Pecorino Romano ( about 3 TBLS )
Black pepper (1/2 - 1 tsp )
Mild Calabrian peppers . ( 3 to 4 TBLS )

I like to leave this in a coil .
View attachment 704958

Add some Olive oil to the pan , and get some color on the sausage .
That 12 " Revere Ware pan is great for this . ( Goodwill find )
View attachment 704959
Will the sausage browns up , I rough cut some Yukon golds and yellow onion .
Used 1 jar of sweet cherry peppers .
View attachment 704960
Take the sausage out of the pan and set aside .
Add the potatoes and season .
View attachment 704961
When they take some color , add the onions and peppers .
I just deseed the peppers by hand .
View attachment 704962
While the onions sweat down , I rough cut the sausage .
View attachment 704963
It's not cooked through , but this will go in the oven . Just watch
your contact so you don't cross contaminate . That board goes in the sink
after cutting .
View attachment 704964
Mix the sausage back into the pan , mix , then leave it sit .
I want to promote some sticking to the bottom .
View attachment 704965
Then I hit it with about a half cup of Dry white wine .
View attachment 704966
A couple TBLS of Pecorino ,
View attachment 704967
A couple shakes of sweet heat pepper flakes from Flatiron pepper company .
View attachment 704968
Let it go on the stove a few minutes , then I put it in a casserole dish .
View attachment 704969
Lid it up and into a 350 degree oven until the sausage is cooked through
and the potatoes are soft .
I put it over some butter and garlic egg pasta .
Those potatoes soak up all kinds of flavor from the pan .
The sausage is fantastic in this dish . Has a rustic feel to it .
View attachment 704971


Had a side salad and some garlic bread .
I like my Fennel sausage , but these styles are fantastic and go great with this type of dish .
I need to check my stash and see what's left .
Thanks for lookin' .

Holy cow, flash back too watching football games/ the 9er's, Raiders, and Chargers play on Sundays at Noni's house back in the days of Joe Montana, My Gramps was a football freak, he loved the game, me, I was there for the food and wine. LOL!!!

I never really got into the game, actually my wife is a bigger fan then, I am.

That meal looks spectacular, absolutely KILL'er, and it is one I will be making very soon.

I really need to break ouy my grinder, and stuffer, I don't use it nearly enough.

Thanks for the meal idea, I will be making this one very soon.


Heck, I'll probably make it for Monday night football. Mondays are my wifes Saturdays.


This time I will use up the last of my jalapeno Romano duck sausage.
I try to use up any duck or geese left in the freezer from last yr, before this yrs season starts up.

Either that, or sausage made and sold by a little Sicilian lady, she only sells it Saturdays and Sundays until she runs out. And she always runs out. It is some of the best Sausage Ive ever had. I buy a whole pinwheel of hot and another of sweet a couple of times a yr. Her pinwheels fit perfectly on a 22" Weber kettle grill. I normally twist it into links, unless I'm cooking for a crowd.

I freak'in love sausage cooked over oak wood coals. That's what I make for our family reunions, Ma makes the peppers, onions & garlic smothered in Star, light olive oil.

That's how Noni made it in her restaurants, and catering business.
The only seasoning used she used were salt and pepper. The peppers and onions were served at room temp, or cold.


Then it gets piled on to hoagie style sourdough rolls, which are getting hard to find around here, most of the small family owned bakeries are gone now.

I drive a 60 mile round trip to Acme Bakery in Berkeley, CA to buy their rolls, sourdough, and cannoli.
I grab a corner slice of their Grandma style pizza for the ride home, it makes the traffic a little more tolerable. Ok, I grab a slice and a road soda for the drive home.


Once again, you nailed it, Rich.

Dan.

 

[BrianGSDTexoma]

Wow that looks killer Rich! I just bought a jar of those peppers. Hmm.

 

[Gonna Smoke]

I really like that, Rich. I'll have to add that to the list for sure when I get a chance to make some sausage again...