Saturday, May 13, 2006

ANOTHER POST FOR POSTERITY: NONNIE’S ITALIAN SAUSAGE RECIPE.

Long time patrons of this VTB know that I have—from time to time—released prized family recipes into the public domain in order to assure their immortality.

Most of those recipes have been Nonnie’s—including The Oliva Family's Macaroni Sauce and the now-immortal pusties.

In today’s installment, I am releasing another recipe. This is one that I couldn’t (or wouldn’t want to) live without. It's...Nonnie’s Italian Sausage!

What’s the big deal about Italian sausage? Three things:

1. Outside the US, it’s not easy to find Italian sausage in supermarkets.
2. Inside the US, it’s easy to find Italian sausage in supermarkets...but much of it is poo.
3. Who needs a friggin’ supermarket?! Making Italian sausage is so easy that even an Italian can do it.

And so, I give to all of you...another post for posterity.

NONNIE’S ITALIAN SAUSAGE

4 lbs. Coarsely-ground pork butt (i.e., pork shoulder)
2 teaspoons salt
2 tablespoons paprika
2 teaspoons fennel seed
2 tablespoons hot red pepper flakes (optional)
Sausage casings, soaked in water to soften and remove salt (optional)

Step 1. Mix pork and spices in a bowl.
Step 2. Cover and let sit overnight in the fridge.
Step 3. Form into patties if you’re a lazy-ass—otherwise, stuff into casings.


[See, Franje? I wasn’t kidding when I told you that I make my own sausage.]

13 Comments:

At 1:54 AM, Blogger Franje said...

Ok, ok, I believe it. :)

I'll show the pic above to Flat Teresa, after I take her for a spin on the bike. :)

 
At 8:58 AM, Blogger Cynthia Rae said...

Your Nonna'e recipe sounds great AND easy. Perhaps I can make it WITHOUT setting it on fire!

Do you know what they call Italian sausage in Italy? Sausage! hehehehe!

Cyn

 
At 11:48 AM, Blogger Mike B said...

Gee, that is easy. Now, I wonder if I can find sausage-casings in Germany ;)

 
At 3:06 PM, Blogger Lisa said...

sigh...just realized I don't have the attachement for my kitchen aide mixer needed to make the sausages. I'll have to pick one up or make them without the casings. Nonnie hasn't let me down so far with her recipes. P.S. I was going to say in an earlier blog that your disdain for sangria was funny to me...coming from a guy who eats Haggis! lol

 
At 6:11 PM, Blogger CanadianSwiss said...

I'll have to try that as soon as I get one of those machines... Yes, I'm lazy and will not suff the casings by hand! Lol

 
At 7:42 PM, Blogger Sal DeTraglia said...

Mike: You don't know if you can find sausage casings in Germany? IN GERMANY? The land of bratwurst, knockwurst, bestwurst, couldbewurst, and nearly every other type of sausage known to man? Did you really write this with a straight face?

Lisa: Isn't sausage really just a tube of haggis? Perhaps that question is best left unanswered--although Upton Sinclair has already answered it.

C-Swiss: You only need the machine if you want to stuff the sausage into casings. For patties, you only need two hands and a minimum of coordination. BTW...I'm very envious of your dinner last night. Why can't I find any Indian friends here?

 
At 11:29 PM, Blogger christina said...

Awesome! I must try this. Who knew it was so easy? And yes, if it's your Nonnie's recipe, it must be good.

I think I'd go for the patties as well since a certain 10-yr-old at our house tends to run away screaming at the mere thought of intestines ever since he learned about the digestive system in science class.

It will be interesting to compare these in taste to the different kinds of German bratwurst.

 
At 2:59 PM, Anonymous Anonymous said...

Sal -

You forgot to mention the ever-present glass of red!

Big Mama

 
At 3:33 PM, Blogger Sal DeTraglia said...

Some things are so automatic that I take them for granted.

-----------------

FIRST AMENDMENT TO NONNIE'S ITALIAN SAUSAGE RECIPE

This First Amendment to Nonnie's Italian Sausage Recipe (“Amendment”) is entered into on 15 May 2006 (“Amendment Effective Date”) by and between:

Sal's VTB, an unicorporated corporation with its unregistered registered office in Castilla-LaMancha, Spain (“VTB”); and

All readers of the world (“Readers”).

WHEREAS, VTB and Readers (the “Parties”) have previously agreed to the contents of Nonnie's Italian Sausage Recipe with a publication date of 13 May 2006 (“Recipe”).

NOW THEREFORE, in consideration of the foregoing premises and for other good and valuable consideration, the receipt and sufficiency of which is hereby expressly acknowledged, the Parties agree to amend the Recipe as follows:

A. The following shall be added as new line 7 of the Recipe's ingredient list: " One (1) large glass of red wine."

B. The following shall be added as new line 8 of the Recipe's ingredient list: "Several additional large glasses of red wine (optional)."

C. The following shall be added as new Step 4 of the Recipe: "Step 4. Drink all mandatory and optional glasses of wine before, during and after the sausage-making process."

D. Capitalized terms that are used but not defined in this Amendment shall have the same meaning as set forth in the Recipe.

E. Except as expressly set forth otherwise in this Amendment, all terms and conditions of the Recipe shall remain unchanged and in full force and effect.

In Witness Whereof, the Parties have executed this Amendment effective as of the Amendment Effective Date.

Signed: Sal
Signed: Readers

 
At 6:27 PM, Blogger traveller one said...

That photo makes me think naughty thoughts! Tsk tsk Sal!

 
At 6:31 PM, Blogger ironporer said...

Now if you could just post a couple of good recipies for Spanish Chroizo, Chistorra, and Longaniza for those former expats such as myself

 
At 9:30 PM, Blogger Sal DeTraglia said...

T-One: I know. That was the first thing that crossed my mind. Fortunately, they're large sausages.

Iron Man: I'll see what I can dig up recipe-wise. The thing with Italian sausage is that if I don't make it, I don't get any. Chorizo, chistorra and longaniza are in every store...including the one two blocks away. Nobody needs to make them theirselves. I don't imagine that the recipes are complicated. Probably just a whole lot of pork and pimenton. I do feel your pain, however. Chorizo for you; peanut butter for me. It sure be a world of sufferin'.

 
At 10:26 PM, Blogger CanadianSwiss said...

So. Does that mean you have to be drunk out of your mind to make the sausages, or slowly get drunk while eating them? I prefer the latter.

Can you make burgers out of them too?? Naahh. Still want that machine.

Want indian friends?? Get yourself over here! :-)

 

Post a Comment

<< Home