Fresh Calabrian Italian with peppers , onions and potatoes .

[chopsaw]

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

Thanks Dan . I appreciate that . I got thinking about it after you did the steaks with the peppers , onions and mushrooms on the grill .
I'm hooked on the jars of cherry peppers for this . Might try to grow some next year .

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.

Great sandwich . St. Louis is full of great Italian delis and bakeries . I can get the breads sold local , but really need to drive down and visit some of the stores .
Get your sourdough stuff going and make your own .

 

[sumosmoke]

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' .

That looks FANTASTIC!! I would be eating that for days on end with all of the tastiness going on there.

 

[chopsaw]

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

Thanks Brian . Which peppers ? The cherry or the calabrian ?

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...

Charles , it's a great meal like that . Use the sausage you make and add the peppers , onions and potatoes to your liking . Whatever else for that matter .
The white wine and parm , Romano or pecorino is great in the sausage . I'll make it like I did above and add fennel as well . Sometimes anise and fennel with some red pepper flakes . Just depends on the day .
Thanks for lookin' .

 

[civilsmoker]

Holy tasty goodness chop!!!! That is a beautiful plate of food!!!!!!

 

[Schwarzwald Metzger]

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' .

That looks spectacular!

 

[yankee2bbq]

Wow! That looks really good! And really good write-up too!

 

[chopsaw]

I would be eating that for days on end with all of the tastiness going on there.

Thanks . It really is good . The onions cook down to nothing , but all that flavor spreads through everything else . The Yukon golds take on great flavor too .
I'm thinking a version with white beans next time .

That is a beautiful plate of food!!!!!!

I was planning on posting it , so I double checked to see if I had russets in case you saw it . Lol .
Thanks for lookin' .

That looks spectacular!

Thank you sir .

Wow! That looks really good! And really good write-up too!

Appreciate the comments Justin , thank you .

 

[civilsmoker]

I was planning on posting it , so I double checked to see if I had russets in case you saw it . Lol .

Heck yea I saw it!!!!!!

 

[Gonna Smoke]

The white wine and parm , Romano or pecorino is great in the sausage .

I have not added any cheese to my sausage yet, but that is coming. I add everything by grams or percentages so I'm just not sure how much to add...

 

[BrianGSDTexoma]

The cherry or the calabrian ?

The Cherry. Guess I don't know what calabrian peppers are?

 

[chopsaw]

The Cherry. Guess I don't know what calabrian peppers are?

The Calabrian are a chili pepper , and carry some heat with them .
I buy them chopped packed in oil , but you can get them whole or dried also .
My Son adds them to pasta dishes and salads and stuff .

I use the cherry peppers in with the potatoes and onions , but put the Calabrian in the sausage itself . I could have added some to the pepper and onion mix too .

I get them off the shelf at the store , but you can get them from Amazon too .
This is the brand I buy .

 

[Colin1230]

How did I miss this EPIC THREAD? That looks absolutely fantastic, Rich! Wonderful write up and pics. Congratulations on the spin.

 

[gmc2003]

Fantastic looking meal Rich, and it looks like your still working that elder corning ware.

Point for sure
Chris

 

[Fueling Around]

Missed it too
Maybe working 15 days in a row?

My wife makes an Italian stir fry with chicken. I’m going to get her to try sausage
Just started dabbling in Italian style sausage last winter
Got an Italian couple in FL that I’m going to use as taste testers

 

[chopsaw]

That looks absolutely fantastic,

Thanks Colin . Give it a try .

Fantastic looking meal

Thanks bud .

like your still working that elder corning ware.

That one was a wedding gift from 1989 . A lot of meals made in that . I have picked up several others over the last year . Different sizes with lids . Hard to find the lids . They're really handy .
I also found a 7 " Revere ware skillet with the copper bottom .

 

[chopsaw]

My wife makes an Italian stir fry with chicken.

That sounds good .

Just started dabbling in Italian style sausage last winter

I make a lot of Italian . All different kinds . I like a fennel heavy sausage . Browned up in a skillet , then simmered in sauce .
Also make a wine and cheese , Tomato basil and others .
Keep in mind that chicken makes great Italian sausage . Might be good in the stir fry .
A simple one that I consider to be a " rustic " type is the Italian bratwurst from Marianski .
Your grind and salt percentage , then
4 grams white pepper
6 grams fennel seed .
That's it . Gets better after it sits a bit .

 

[DEERMAKER]

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' .

awesome love the romano

 

[chopsaw]

awesome love the romano

My Son started buying the Pecorino Romano to make cheese pizza . Now we use it in all kinds of things . Great flavor .
Thanks for looking

 

[dr rat]

That looks absolutely amazing.
Looking at that meal and prep makes me feel like I have no clue what I’m doing yet

 

[chopsaw]

That looks absolutely amazing.

Thanks bud . It's a favorite around here .

Looking at that meal and prep makes me feel like I have no clue what I’m doing yet

I've looked at plenty of threads you put out that make my mouth water .
The Mexican casserole . That's one We do too .
That corned beef reuben you did was fantastic .
This dish would be right up your alley .