Italian Holiday Sausage


 
j biesinger

j biesinger

TVWBB Platinum Member
I was thinking of doing a fresh sausage to go with our xmas eve meal which will consist of italian dishes (stuffed shells, braciole, etc). I was hoping to avoid the standard hot or sweet with fennel and found an interesting recipe that was unfamiliar to me.

I was wondering if anybody has any experience with this type of sausage and or comments on the recipe.

one specific question is that the ingredients call for roma tomatoes, seeded, and in the method it says Roma/San Marzano. I'm wondering if they mean fresh or canned tomatoes. If its fresh they want than I may consider omitting them and upping the dried toms since the store's roma are currently beyond pathetic and wouldn't add much to the mix.

another questing might be how one would serve a sausage like this. I'm thinking browned in a pan and heaped on a platter, other than that I'm at a loss.
 
I would brown and heap on a platter, as you note. (Nice with white beans cooked with aromatics.) A drizzle of reduced balsamic would not be unwelcome.

He means fresh (afaik) but barring that I would use canned. San Marzanos if available (should have them at WF). Drain very well (lift them out of the can and crush over it a bit so you don't lose the juices (make a vinaigrette out of them with some of the reduced balsamic). Place the tomatoes briefly on paper towel then flip onto new paper towel. Chop, then do the paper towel thing again, briefly.

Note the recipe calls for high-melt mozz. It's required.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Note the recipe calls for high-melt mozz. It's required. </div></BLOCKQUOTE>

we weren't sure what that meant but we assumed we'd go with fresh mozz because from our experience it doesn't melt like regular mozz.
 
That might be an option. Dunno. I have not used it in this way. High-melt cheese is made for sausage. It can take the heat during cooking without affecting the finish. High-melt mozz is here. Or try the fresh.
 
since time is of the issue, I'm going to have to experiment.

I've seen a lot of sausage w/cheese around here (spinach and feta, chicken wing with blue) and I doubt they use a high melt cheese, as they usually spurt out molten cheese when you eat them.

since this will be part of a big dinner, I was planning on gently cooking the in the vac pack then browning and serving. I try to be really gentle and see how things go.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">(Feta does not melt easily, nor does some blues.) </div></BLOCKQUOTE>

good point. especially the waxy cheap stuff that they most likely use.
 
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