Grilled Sausages with Summer Vegetables

This is a winner on any summer night!

Ingredients

– 1/2 cup reduced-sodium soy sauce
– 2 Tbsp minced ginger
– 2 Tbsp water
– 3 minced garlic cloves
– Hot pepper sauce, dash, optional
– 4 medium bell peppers
– 3 small zucchini
– 2 small yellow summer squash
– 1 large onion
Optional: Other summer veggies you have available, eggplant, tomatoes, sweet peppers can be added.

Your choice for sweet or spicy use:
– Bernie’s Classic Sweet or Bernie’s Classic Fennel and Hot Sausage

Directions

– Mix the first five ingredients together and set aside.
– Cut peppers, zucchini, squash, onions lengthwise in half.
– Place vegetables in a bowl; drizzle with 1/2 cup of the sauce and toss.
– Place vegetables on a greased grill rack. Grill over medium heat 8-10 minutes or until tender and lightly charred.
– Move vegetables to make room for sausage. Keep warm and cut into bite-sized pieces. Toss with additional 1/4 cup sauce.
– Grill sausages, covered, over medium-low heat 15-20 minutes, turning often. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

Grill on the 4th of July for friends and family. You have the time to brine!

You have the time to brine!

The importance of “BRINE!” Brine is a great way to season your meat and the secret of chefs everywhere.

Basic Ingredients

– 1 Cup of Kosher Salt
– 1.5 cup of sugar (white, brown, molasses, maple syrup, honey, or agave)
– Black Pepper
– Herbs for aromas and flavor

Instructions

– Bring .5 gal of water to a boil
– Add the sugar, salt, and aromatics to the water, stir until it is fully dissolved
– Cool quickly by adding the second half of cold water
– Add your meats after the brine has completely cooled for approximately 30 minutes per pound of product
– After brining, cook accordingly to the cut (braise or grill)

VOILA!

Pieomonte-sausage-on-grill

Summer Grillin’ with Linked or Patty Sausage

Summer Grilling…

All of our sausages taste great on the grill or roasted in the oven. They are perfect for summer picnics or simple dinners that satisfy everyone…

Grilled Linked or Patty Sausage

Ingredients

1-1.5 lbs. Piemonte Sausage (your favorite link or patty)

Preparation:

  1. Heat the grill to medium.
  2. For linked sausage, remove from package, cut to desired length.
    For patty remove from package and place directly on grill.
  3. Place on grill.
  4. Turn sausage using tongs (try not to pierce casing) until internal temperature reaches 145 degrees F.
  5. Enjoy with your favorite bun or naked with your favorite condiments (hot mustard, horseradish, wasabi).Pieomonte-sausage-on-grill
carne-salade-salumi

Serious Eats’ Salumi 101

https://www.seriouseats.com/2016/03/salumi-guide-italian-cured-meats-salami-prosciutto.html

Black Bean and Piemonte Mexicano Chorizo Chili

Yield: 12 servings (serving size: 1 cup)
Ingredients
⦁ 1 (7-ounce) can chipotle chiles in adobo sauce
⦁ Cooking spray
⦁ 2 1/2 cups chopped onion, divided
⦁ 1 1/2 cups chopped green bell pepper
⦁ 1 1/2 cups chopped red bell pepper
⦁ 5 garlic cloves, minced
⦁ 8 oz. Piemonte Chorizo Mexicano Sausage
⦁ 1 1/2 tablespoons chili powder
⦁ 1 tablespoon ground cumin
⦁ 1 1/2 teaspoons dried oregano
⦁ 1 tablespoon fresh lime juice
⦁ 1/8 teaspoon ground cinnamon
⦁ 3 (15-ounce) cans black beans, drained
⦁ 3 (14-ounce) cans whole peeled tomatoes, undrained and chopped
⦁ 1 (8 1/2-ounce) can no-salt-added whole-kernel corn, drained
How to Make It
Step 1
⦁ Remove 2 chiles from can; finely chop, reserving remaining chiles and sauce for another use.
Step 2
⦁ Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chiles, 1 3/4 cups onion, bell peppers, garlic, and Piemonte Chorizo Mexicano chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through corn), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in salt, and black pepper.
Step 3
⦁ Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream, avocado, cilantro, cheese, lime and 1 tablespoon onion. Serve with tortilla chips.

Nancy Ford’s Delicious Meat Loaf

Nancy Ford’s Delicious Meat Loaf

1 lb ground beef (Nancy uses local grass fed)
1 lb Piemonte Cantalupo Sausage (or Bernie’s Sweet or Fennel and Hot)
1 lb ground turkey or chicken
1 small onion, minced
1 small red or green bell pepper minced
1 1/4 tsp chili powder
1/2 tsp cumin (optional)
2 eggs
1 cup quick oatmeal
3/4 cup salsa (Nancy uses mild)
3/4 tst salt
Heat 1 tbsp olive oil in medium skillet and cook the onion and bell pepper until soft stirring often – about 7 minutes.
Mix the meats together – use fork or hands. Combine eggs, salsa, chili powder and salt. Add to the meat and mix. Add the oatmeal and continue mixing. Make two oval loaves and place in a shallow pan with sides. I put a light coating of catsup on top.
Bake at 375 for about 1 hour and 10 minutes.

Camping ‘Up North’? A Hearty Hot Meal!

Camping ‘Up North’? Need a hearty hot meal at the end of a long hike or paddle?
Try Piemonte Sausage Bernie’s Sweet (Mild) or Bernie’s Fennel and Hot in Sausage Stew or Chorizo Mexicano in your chili for an extra zesty meal.

Pieomonte-sausage-on-grill

Summertime fun!

Time for grilling, picnics and days at the pool. A perfect time to grill or roast Luganeca Piacenza or Luganeca Monza Piemonte Sausage. Made in a small coil, you can grill the two Luganeca style sausages all at once and cut up for appetizers or a finger food snack.

Check our favorite recipes page here.

Delicious Piemonte Sausage Chorizo Mexicano Enchiladas

Delicious Piemonte Sausage Chorizo Mexicano Enchiladas

Total Prep: 1 hour, 45 mins
Yield: 6 servings
Ingredients
⦁ 3/4 pound potatoes, cut in half
⦁ 1t salt, divided
⦁ 1 tablespoon olive oil
⦁ 1 onion, sliced into 1/4″ rings
⦁ 1 t ground cumin
⦁ 1/2 t dried oregano
⦁ 1 pound fresh Piemonte Chorizo Mexicano sausage, casings removed & crumbled
⦁ 1 28-ounce can red enchilada sauce
⦁ 12 corn tortillas
⦁ 8 ounces shredded cheddar cheese
⦁ 1 tomato, chopped
⦁ 1 handful of cilantro, stems removed
⦁ 2 green onions, sliced
⦁ 1/2 cup sour cream
Instructions
⦁ Put the potato halves in a saucepan with 1/2 t salt and cover with water. Bring to a boil, reduce heat and simmer for about 15 minutes until the potatoes are done, but firm and easily pierce with a fork. Drain and let cool. Dice into 1/3″ cubes. Set aside.
⦁ In a skillet, heat 1 T olive oil and saute onions with 1/2 t salt, cumin and oregano, about 6 minutes. Add crumbled chorizo and cook stirring until chorizo is done, about 6-8 minutes. Add diced potatoes and cook until the edges of the potatoes begin to crisp, another 5 – 6 minutes or so. Remove from heat and set aside.
⦁ Put the enchilada sauce in one skillet and place on the stove. Heat on medium low until hot. Reduce heat to very low to keep warm
⦁ Ladle about 1/3 cup of enchilada sauce into the bottom of a 13 x 9 x 2″ rectangular or a 12″ round baking dish and spread it around to coat the bottom of the dish.
⦁ Now you begin the assembly of the enchiladas. Take one tortilla dip it in the red sauce to coat both sides. Remove the tortilla from the sauce and place it on the plate you will use to assemble the enchiladas. Put about 1/3 cup of the chorizo and potato filling down the center of the tortilla. Top with about 1 T of the shredded cheese. Roll up like a cigar and lay seam-side down in the baking dish. Continue until all the enchiladas are assembled and nestled side-by-side in the baking dish.
⦁ Pour about 1 cup of the remaining sauce over the enchiladas. Sprinkle the center of the enchiladas with the remaining cheese and bake for 20 to 30 minutes until heated through and cheese has melted.
⦁ Garnish with chopped tomatoes, cilantro leaves, green onions, sour cream and/or guacamole.

 

Spicy Italian Pigs in a Blanket

Spicy Sausage in Carrozza

Here is an easy and tasty appetizer to make for your next party, game night or pot-luck. Spice it up with all natural sausage from us.

Total Time: 50 min

  • Prep: 20 min
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 6 servings
  • Level: Easy
  • Ingredients

Ingredients

Directions

  • In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
  • Preheat oven to 375 degrees F.
  • Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around.
  • Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.