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

What are these? Used in Salumi and Charcuterie Production

Unloading the van earlier this week. We purchased two used pieces of equipment at an auction near Milwaukee. An additional vacuum packer and a vacuum tumbler/marinator.

All part of our ramp up so we can begin salumi and charcuterie production. Test/trial runs in December first production to be the second half of January 2018.

Colazione-Breakfast-Sausage-Piemonte

Colozione Sausage Stuffing Recipe

Recipe courtesy of Becky Rand
Food Network Episode: A Triple D Thanksgiving

http://www.foodnetwork.com/recipes/sausage-stuffing-recipe0-2085528

Visit with Mike & Derek @ Mike Mc Kenzie’s Seed to Sausage Factory and Store

We visited Mike & Derek @ Mike Mc Kenzie’s Seed to Sausage Factory and Store near Lake Shabot, ON -just north of Kingston, ON Canada. Mike & Derek shared their expertise and delicious products with us.

Thanks, Gentlemen, our Salumi will be better because of you!

Claude & Susan

Sausage-Herb-Stuffing-Piemonte

Thanksgiving Holiday and Sausage Stuffing

Piemonte Apple Cranberry Pecan Sausage Stuffing

¾ cup finely chopped onion.

1 ½ cups chopped parsley with leaves

1 cup butter or margarine (or substitute sausage drippings for part)

8 cups of soft bread cubes

1 ½ teaspoons dried sage leaves

1 teaspoon thyme

½ teaspoon pepper

1 lb. Piemonte Apple/Cranberry/Pecan Sausage with casings removed.

Directions

  1. Remove casing from sausage crumble and brown. Set aside.
  2. Cook  and stir onion and celery in margarine or butter and sausage drippings until the onion is tender.
  3. Stir in about ½ of bread cubes. Turn into a deep bowl. Add remaining ingredients including the browned Piemonte Apple/Cranberry/Pecan Sausage,
  4. Stuff turkey just before roasting or put into a dish and bake at 325 degrees for 35 – 40 minutes.

About 9 cups of stuffing (12 lb. turkey).

Thanksgiving Holiday and Sausage Brunch Scramble using Merguez

Thanksgiving Holiday and Sausage Brunch Scramble using Piemonte Sausage Merguez

For a super healthy breakfast, packed with sweet, savory and spicy flavors.

Ingredients

  • 6 large eggs
  • 1 tablespoon whole milk
  • salt and  pepper to taste
  • 1 tablespoon olive oil
  • 6 oz pre-cooked Merquez sausage
  • 1 cup cherry tomatoes halved
  • 1 cup baby spinach leaves firmly packed
  • 6 basil fresh leaves, chopped
  • 1/4 cup Parmesan cheese grated, use to garnish
Instructions
  1. In a bowl, whisk together the eggs, milk, and salt and pepper. Whisk until the eggs are nice and frothy. Set aside.
  2. In a large non-stick skillet over medium heat, warm the olive oil. Add the sausages and brown, until there is no pink. Add the tomato and cook, stirring, about 1 minute. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, about 1 minute. Softly push the eggs around, letting any uncooked egg begin to cook.
  3. When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach, half of the chopped basil and cheese. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Serve the scramble in 4 portions, top with basil and more cheese if desired.