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.
Delicious Piemonte Sausage Chorizo Mexicano Enchiladas
Total Prep: 1 hour, 45 mins
Yield: 6 servings
⦁ 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
⦁ 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.
Big breakfast specials. Piemonte Sausage Colazione Mini-Bulk is perfect for those big vacation breakfasts.
Spicy Sausage in Carrozza
Total Time: 50 min
- Prep: 20 min
- Inactive: 5 min
- Cook: 25 min
- Yield: 6 servings
- Level: Easy
- 6 spicy Bernie’s Classic Hot or Bernie’s Classic Fennel & Hot sausage
- 1/4 cup extra-virgin olive oil, plus extra for brushing
- 15 whole garlic cloves
- Salt and pepper
- 2 tablespoons Dijon mustard
- 3 (4-oz) pieces pizza dough, store bought
- 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.
A fresh new year is once again upon us. It’s the time to be thankful for the blessings of the past year and to take stock of all our achievements.
At the same time, the New Year 2018 is a brand new year to start afresh, to start strong, and yet another chance to reach for our dreams.
Best Wishes, Susan and Claude Cole
A bit of history: “The annual rite of consuming good luck food for New Year’s Day is observed all over the world. Exactly what you consume depends largely on where your ancestors came from and what was available there during the winter. In Italy, lentils are eaten as a symbol of good luck and prosperity because they resemble tiny coins. Tuscans eat lentils with “Cotechino”, a large pork sausage. “
Sausage and Lentils
(Serves 4 to 6)
1-1/2 cups lentils
1 tablespoon olive oil
1/4 cup pancetta, diced
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1/2 cup tomato sauce
1 bay leaf
Salt and pepper to taste
Place the lentils in a large saucepan. Add 2 quarts of water and bring to a boil.
Pierce the skin of the sausage all over with the tip of a sharp knife. Place the sausage in the saucepan with the lentils. Reduce heat to a simmer, cover, and cook 45 minutes, or until the lentils are tender. Remove the sausage and set it aside to cool. Drain the lentils and set aside.
When the sausage is cool enough to handle, slit open the skin and remove.
Cut the sausage into thin slices. Cook the sausage slices in a skillet until golden brown on both sides, about 2 minutes. Remove the sausage and set aside.
Add the olive oil to the skillet and heat over medium-high heat. Sauté the pancetta, onion, carrots, and celery in the olive oil until soft, about 6 to 8 minutes. Add the tomato sauce, lentils, and bay leaf. Cook over low heat, covered, for 5 minutes. Season with salt and pepper. Remove the bay leaf.
Pour the lentils onto a serving platter and arrange the sausages around them. Serve. Enjoy!
Any flavorful Italian sausage may be substituted.
Owners Susan and ClaudeCole are ready for shoppers to taste Sausages Italian Birra and British Bangers at Common Ground Food Co-op from 9-11 a.m . Dec. 9, 2017!