“Do the twist!”

John Mauthe from KS-USA with Claude Cole getting ready to install the vacuum stuffer and twist linker!

Highlighted at Common Ground Food Coop

SAT, March 10 from 10a-12p Piemonte Sausage.  We missed you but thank you for checking out all of our sausage varieties on sale.

 

Italian-Piemonte-Sausage-Varieties

The BIG Feed at Harvest Market

Many shoppers stopped by and tasted some amazing Piemonte Sausage by Susan and Claude on February 25, 2018.
Showcasing the freshly made local sausage flavors of Cheese & Jalapeño and British Bangers.

http://www.goharvestmarket.com/store-events/big-feed

Sausage-natural-ingredients-and-spices

ONLY High Quality Local Ingredients

A bold sausage for garlic lovers.

We use locally sourced all natural meats, fresh herbs and spices. Like the family sausage makers before us, we grind and blend all our own spices and herbs for each sausage variety, creating a more flavorful sausage. No premixed flavorings for Piemonte Sausage.

It’s Still Chilly Out Soup

Sausage Tortellini Soup Recipe

TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 10 servings

Ingredients

  • 1 pound bulk Piemonte Colazione sausage
  • 2 cups water
  • 2 cups chopped cabbage
  • 1 can (14-1/2 oz) Italian stewed tomatoes, undrained and cut up
  • 1 can (14-1/2 oz) beef broth
  • 1 can (10-1/2 oz) condensed French onion soup
  • 1 package (9 oz) refrigerated cheese tortellini
  • 1/2 cup grated Parmesan cheese

Directions

  1. In a large saucepan, cook sausage over medium heat until no longer pink; drain. Stir in the water, cabbage, tomatoes, broth and soup. Bring to a boil. Reduce heat; simmer, uncovered, for 8 minutes. Stir in tortellini; cook 7-9 minutes longer or until pasta is tender. Sprinkle with cheese.
    Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth, water or milk if necessary. Serve with cheese.
      (2-1/2 quarts).

Nutritional Facts

1 cup: 199 calories, 10g fat (4g saturated fat), 34mg cholesterol, 912mg sodium, 17g carbohydrate (5g sugars, 2g fiber), 11g protein.

Originally published as Sausage Tortellini Soup in Simple & Delicious March/April 2009, p37

Spicy Italian Pigs in a Blanket

Spicy Sausage in Carrozza

Here is an easy and tasty appetizer to make for your next party, game night or pot-luck. Spice it up with all natural sausage from us.

Total Time: 50 min

  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 6 servings
  • Level: Easy
  • Ingredients

Ingredients

Directions

  • In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
  • Preheat oven to 375 degrees F.
  • Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around.
  • Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

 

Happy New Year 2018, Friends!

A fresh new year is once again upon us. It’s the time to be thankful for the blessings of the past year and to take stock of all our achievements.

At the same time, the New Year 2018 is a brand new year to start afresh, to start strong, and yet another chance to reach for our dreams.

Best Wishes, Susan and Claude Cole

 

“Buon Capo d’Anno” Happy New Year’s Day Recipe

A bit of history:  “The annual rite of consuming good luck food for New Year’s Day is observed all over the world.  Exactly what you consume depends largely on where your ancestors came from and what was available there during the winter.  In Italy, lentils are eaten as a symbol of good luck and prosperity because they resemble tiny coins.  Tuscans eat lentils with “Cotechino”, a large pork sausage. “

Sausage and Lentils

(Serves 4 to 6)

Ingredients:

1-1/2 cups lentils

1 pound Cotechino sausage

1 tablespoon olive oil

1/4 cup pancetta, diced

1 large onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1/2 cup tomato sauce

1 bay leaf

Salt and pepper to taste

Directions:

Place the lentils in a large saucepan.  Add 2 quarts of water and bring to a boil.

Pierce the skin of the sausage all over with the tip of a sharp knife.  Place the sausage in the saucepan with the lentils.  Reduce heat to a simmer, cover, and cook 45 minutes, or until the lentils are tender.  Remove the sausage and set it aside to cool.  Drain the lentils and set aside.

When the sausage is cool enough to handle, slit open the skin and remove.

Cut the sausage into thin slices.  Cook the sausage slices in a skillet until golden brown on both sides, about 2 minutes.  Remove the sausage and set aside.

Add the olive oil to the skillet and heat over medium-high heat.  Sauté the pancetta, onion, carrots, and celery in the olive oil until soft, about  6 to 8 minutes.  Add the tomato sauce, lentils, and bay leaf.  Cook over low heat, covered, for 5 minutes.  Season with salt and pepper.  Remove the bay leaf.

Pour the lentils onto a serving platter and arrange the sausages around them.  Serve. Enjoy!

Any flavorful Italian sausage may be substituted.

Tasting Sausage at Common Ground Food Co-op Today

Owners Susan and ClaudeCole- Ready for shoppers to taste Sausages Italian Birra and British Bangers at Common Ground Food Co-op from 9-11 today!

Tasting on Saturday, Dec. 9 from 9-11am