_* Pork Sausages

Serves: 5



Summer Sundays when I was growing up meant an early morning trip to Manhattan Beach in Brooklyn-we had to get there very early to get one of the few picnic spots available. Other family members would arrive soon after, until there were 15 or 20 adults and children assembled, often feeling rather chilled in the stiff morning breeze. We wrapped ourselves in beach towels and drank cups of hot coffee. The barbecue would be lit, and soon we would be eating scrambled eggs and grilled Italian-style sausages for breakfast.

These were not just any sausages. My mother, like her mother before her, had only one or two pork butchers that she trusted in our Brooklyn neighborhood. She knew she could rely on them because the butcher made the sausages while she watched, adding only fresh chunks of pork, trimmed of connective tissue. She would never dream of buying sausages anywhere else.

Juicy, plump pork sausage links called salsicce are a specialty of central and southern Italian cooking. The sausages should be pink and meaty, with just enough fat to make them moist and tasty. Though there are variations, most Italians do not care for sausages flavored with anything more exotic than salt and black pepper. Exceptions include sweet sausage with fennel seed and hot sausages with a dose of ground red chile. One Neapolitan specialty is the long thin sausage flavored with flat parsley and grated Pecorino Romano that is coiled into a large wheel held together with wooden pegs. These are not used as an ingredient in a stew or a ragù, but they are great on the barbecue.

Northern Italians prefer luganega, a mild pork sausage that is stuffed into a long casing and either tied into long narrow links or coiled into a tight spiral. Sometimes Parmigiano-Reggiano cheese or nutmeg is added.

If you can't get freshly made pork sausages from a butcher, just use the best you can find, avoiding those flavored with pesto, sun-dried tomatoes, or other nontypical flavorings.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This _* Pork Sausages recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.

More Recipes from the Cook'n in Italy Cookbook:
01- Introduction
02- The Italian Pantry
03- Kitchen Equipment
04- Italian Wines
05- Glossary
06- Sources
07- Bibliography
_* An Antipasto Platter
_* Artichokes
_* Asparagus
_* Beans
_* Broths
_* Bruschetta and Crostini
_* Brussels Sprouts and Cabbage
_* Calamari, Octopus, and Conch
_* Cannelloni
_* Carrots
_* Chicken Cutlets (Scaloppine)
_* Clams and Mussels
_* Cornmeal
_* Dried Pasta
_* Eggplant
_* Farro and Barley
_* Fennel
_* Frittatas
_* Fruit Desserts
_* Gnocchi
_* Green and Wax Beans
_* Ice Cream (Gelato)
_* Italian Ices
_* Italian Sandwiches (Panini)
_* Lamb Chops
_* Leafy Greens
_* Meat Sauces (Ragù)
_* Mushrooms
_* Onions
_* Peas
_* Peppers
_* Pork Ribs and Chops
_* Pork Sausages
_* Pork Tenderloins and Roasts
_* Potatoes
_* Quail
_* Rabbit
_* Ravioli and Other Stuffed Pasta
_* Rice
_* Rollatini or Involtini
_* Shrimp, Lobster, and Scallops
_* Spoon Desserts
_* Tomatoes
_* Tramezzini
_* Veal Chops
_* Veal Cutlets (Scaloppine)
_* Veal Shanks
_* Zucchini and Winter Squash
__About Cake Flour
__Bread-Making Tips
__Choosing Beef Cuts
__Cleaning Calamari (Squid)
__Cookie-Making Tips
__Eleven Pastas with Uncooked Sauces
__Fresh Egg Pasta: Making Dough with a Food Processor or Heavy-Duty Mixer
__Fresh Egg Pasta: Making Pasta Noodles
__Fresh Egg Pasta: Preparing Dough by Hand
__Fresh Egg Pasta: Rolling Out the Dough By Hand
__Fresh Egg Pasta: Rolling Out the Dough with a Pasta Machine
__Fresh Egg Pasta: Storing Pasta
__Grating Cheese for Pasta
__How To Melt Chocolate
__How To Toast and Skin Nuts
__How to Cook Dried Pasta
__How to Soak Salted and Dried Fish
__Pizza Variations
__Preparing Gnocchi Dumplings
__Preparing Ravioli Pasta
__Risotto Tips
__Ten Quick Crostini
__Ten Toppings for Hot Polenta Crostini
__Ten Ways to Vary Tomato Bruschetta
__Tips For Making Fresh Pasta
__Tips on Making Cakes
__Tips on Making Granitas
__Tips on Making Pastry Dough
__To Drain Ricotta
__Tramezzini Fillings
__When Is Fish "Done"?

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