SAT, March 10 from 10a-12p Piemonte Sausage. We missed you but thank you for checking out all of our sausage varieties on sale.
Sausage Tortellini Soup Recipe
- 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
- 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).
Spicy Sausage in Carrozza
Total Time: 50 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 25 min
- Yield: 6 servings
- Level: Easy
- 6 spicy Bernie’s Classic Hot or Bernie’s Classic Fennel & Hot sausage
- 1/4 cup extra-virgin olive oil, plus extra for brushing
- 15 whole garlic cloves
- Salt and pepper
- 2 tablespoons Dijon mustard
- 3 (4-oz) pieces pizza dough, store bought
- 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.
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
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)
1-1/2 cups lentils
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
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.
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!