Happy New Year’s Greetings
And now we welcome the new year. Full of things that have never been. -Rainer Maria Rilke
Taste it to Love it and Learn to Cook Cotechino
A tasting of the stupendous sausage at Harvest Market – Champaign tomorrow at 10am and 2pm. Taste it to Love it! #Piemontesausage
Don’t miss the cooking lesson on Friday, straight from the experts, from 5:30-6:30. Join Piemonte Sausage for a cooking demo on an Italian classic, Cotechino with lentils. Learn the origins of the dish, how it is traditionally prepared and how you can prepare it at home! Grab a glass of wine and enjoy generous samplings.
Cotechino – A Northern Italian Boiling Sausage
A special sausage for a special dinner…our Cotechino is hand crafted using all natural pork, herbs, spices and white wine for a delicious Bolito Misto.
Product Description
Cotechino: A special sausage for a special dinner…Hand crafted using all natural pork, herbs and spices cotechino is popular throughout Italy. It is typically boiled and eaten as part of a Bolito Misto (Boiled Dinner with various cuts of meat and vegetables). Cotechino is also served with lentils during the holidays to ensure a prosperous New Year.
Product Description: All Natural Pork Shoulder, Pork Skin, Sea Salt, Dextrose, Black Pepper, Cloves, Garlic, Marjoram, Nutmeg, Cinnamon, Thyme, and White Wine in a Natural Beef Casing. Allergy Warning: Contains Wine (Sulfites).
First Batch of Filetto’ Cured Pork
Based on their training in Italy, here is a photo of the first experimental batch of Filetto’ cured pork tenderloin.
For the record this is technically a salumi, a dried whole muscle. After traveling to Italy, the Coles’ were awestruck by the different kinds of cured meats they saw in the markets. There’s no grinding and stuffing, in fact the process for curing whole muscles is a new project for these expert sausage makers.
So, the experiment includes salting the meat, curing it for a period of time, rinsing off the cure and then hanging it to age and dry in a meat curing refrigerator. Stay tuned!
WCIA ci Living Storyteller with Piemonte Sausage
by Ryan Burk WCIA ci Living Storyteller
You may not have ever given any thought to how sausage is made, but it actually is a very interesting process. I follow along with Piemonte Sausage to see how its done in this latest Made in Illinois.
Click here to view the ci Living story.
Taste it you love it! It is that simple with Piemonte Sausage.
Shh Secret Recipe Apple Cranberry Pecan 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
- Remove casing from sausage crumble and brown. Set aside.
- Cook and stir onion and celery in margarine or butter and sausage drippings until the onion is tender.
- Stir in about ½ of bread cubes. Turn into a deep bowl. Add remaining ingredients including the browned Piemonte Apple/Cranberry/Pecan Sausage,
- 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).
Sausage Tasting 11/20/16
Taste it to love it!
The one and only owners of Piemonte Sausage, Claude and Susan, will be having a tasting of their great quality sausages on Sunday, November 20th, 4-6pm at Harvest Market, 2209 S Neil Street in Champaign
Stop by and experience the “tastiest,” hand crafted, all natural, artisanal, locally made sausage.
Family’s Favorite Stuffing for over 40 Years
Wild Rice Stuffing
1 Pkg Long Grain and Wild Rice
1 ½ cups chopped celery
1 ½ cups sliced mushrooms
¼ lb. butter or margarine
1 cup giblet broth*, chicken broth
½ cup chopped fresh parsley
1 package herb stuffing mix (8 oz.) + ½ chopped medium onion
½ lb. Piemonte Colazione bulk sausage
3 beaten eggs
*To make giblet broth: Cook giblets and neck with a stalk of celery and ½ onion in enough water to make 1 cup.
Directions
- Brown sausage with ½ chopped medium onion and set aside.
- Cook rice.
- While rice is cooking, saute’ celery and mushrooms in butter for 2 minutes. Add stuffing mix and hot broth, add parsley, mix well.
- Add cooked rice and mix.
- Stir in browned meat and beaten eggs.
- Stuff turkey or turn into buttered backing dish and cook at 325 degrees until brown and crusty (about 30 – 45 minutes)
Proud Graduates of Advanced Salumi Course Tuscany
Advanced Salumi Course Tuscany
20–25 October 2016, 17–22
Sapori e Saperi Adventures’ course designed and led by Giancarlo Russo, National Coordinator for Slow Food Italy on meat topics and co‐author of Salumi d’Italia,
On this course Claude and Susan Cole learned the theoretical and practical elements of making a wide variety of Tuscan salumi (cured pork products). They worked with a number of experienced Italian norcini (pork butchers) in hands-on sessions during which they take notes, photos and videos.
Piemonte Sausage is eager to apply their new knowledge to make the salumi they learned on the course, and have the confidence to experiment with their own recipes.
Song of the Wolf or Cantalupo
Cantalupo (song of the wolf): Howl, like a wolf…A uniquely, robust sausage with a hint of heat and citrus. Cantalupo is the Northern Italian village where our grandmother was born. This delicious sausage of the region has made more than one person “sing like a wolf” in delight. It is a great accompaniment to Alfredo type cream sauces or for breakfast.
Linked Pork Sausage – containing All Natural Pork, Sea Salt, Minced Garlic, Fresh Ground Black Pepper, Fresh Ground Cayenne Pepper, Fennel Seed, Orange Zest stuffed in a Natural Hog Casing.