Sausage, originally a method for preserving meat, is more popular than ever and is available in great variety. Sausage is ground meat mixed with salt and other seasonings which are then stuffed into casings and formed into links. The number of sausages available today is extraordinary - you can find flavors from all over the world. But Italian sausage is still the most popular type sold today.
Italian sausage is generally made from ground pork. The best brands are made from the shoulder section of the hog (usually picnics or butts). Lesser quality sausage is made from pork trimmings or ham trimmings. A good Italian sausage is generally about 75 to 85% lean. U.S. law prevents any manufacturer from calling a sausage Italian if there is more than 35% fat in the product. Italian sausage also must contain fennel or anise. Both have a sweet, licorice flavor, and are often complimented with other seasonings such as garlic, black pepper, white pepper, and coriander. The flavor differences among Italian sausage can be attributed to the many Italian regions from which those family recipes originated.
When buying Italian sausage, look for a bright reddish-pink to reddish-brown color. The pinker the sausage, the fresher it will be. You should be able to distinguish the separate pieces of meat and fat (called particle definition) which will give the sausage a better "bite". The outer casing should have a slightly sticky to dry feel to it. Fresh sausage will generally last 5 to 7 days, and will begin to get slimy and smell bad when it spoils. You can prevent this by freezing in plastic bags any sausage you don't intent to use right away and thawing it as you need it.
Italian sausage can also be purchased bulk (without the casing). This form is often used for pizza topping, as a base for sauces, or as a filling in many stuffed pastas such as ravioli.
The best way to cook Italian sausage is with a method that browns the casing. This will bring out a better flavor and will assure that the casing is softer. We recommend that you avoid cooking sausage in a microwave, which will make the casing tough and rubbery. In addition, you should avoid boiling them in water which will leach much of the flavor out of the sausage.
Nothing compares to sausage cooked on the barbeque. Pre-heat your grill using medium to medium-high heat. Place the sausage links on the grill, turning them occasionally to keep them from burning, and cook until the casings become uniformly golden. The internal temperature of the links should reach a minimum of 159º F. This will usually take about 20 to 25 minutes for sausage that has been stored in your refrigerator. An alternative method is to steam cook the links. Place the links in a frying pan with the sausages covered one quarter to halfway with water. Keep the pan covered and allow the sausages to steam. Remove lid once the water evaporates in the pan, turn down the heat to medium and turn the links until uniformly browned. Italian sausage makes a great sandwich on an Italian roll with tomato sauce and provolone cheese. Sprinkle a little Pecorino romano cheese to give your sandwich an authentic flavor. Another favorite is to saute bell peppers and onions in olive oil and place them on top of your sandwich.
Italian sausage, whether served as an entree, side dish, or appetizer, will always be a family favorite. At Santa Fe Importers, we make our Italian sausage fresh every day. Our sausage is reminiscent of southern Italy with fragrant hints of fennel and garlic. We sell our sausage in ropes that weigh approximately three-quarters of a pound each. There are two varieties: mild (or sweet), and hot (the same formula with crushed red chili pepper). We also sell sausage in 5-lb boxes. Each link is 5" long and there are approximately 25 links in each box. We have mild, hot, pre-cooked, Italian chicken links, and garlic romano chicken links available in 5-lb boxes. All of our sausage is made in our own U.S.D.A. inspected meat plant, and are produced with premium quality ingredients. We use no preservatives, bread fillers, or soy.
Come on by and pick up some Italian sausage. There is still time this summer for that barbeque party you've been meaning to have. You'll be sure to have all the neighbors peeking over the fence to see where that great aroma is coming from!
