Blog O'Live A Little...Marinating on Eats, Olive Oil & Travel

Like the origins of many foods, it is difficult to determine where “sausage” originally came from. Food historians believe it was being made in the Middle East during the Bronze Age (approximately 3300 BC to 1200 BC). Most cultures have their own forms and recipes. German Bratwurst, Spanish Chorizo, Polish Kielbasa, French Andouille are just a few. Add, options such as cooked, smoked, fresh and cured, you get hundreds of varieties from many cultures.

In our home, Matthew my Polish-Lebanese husband is the sausage maker. His parents used to make both Polish and Italian sausage and he enjoys carrying on the tradition. For a Non-Italian, he has done an excellent job of perfecting his version of a fresh Italian sausage recipe along with a traditional fresh Polish sausage that we make at Easter time. And, now with his new Cabela’s Carnivore Meat Grinder he can processes 50 pounds of meat quickly so we always have some in the freezer. I will post more on his recipe and sausage making tips in another blog.

Most of us non-vegetarians eat sausage usually by grilling or having the sausage in a sauce, stew, soup or on a piece of bread with condiments, sauerkraut, peppers and onions, etc. Just writing about it makes me hungry, as I’m an unabashed non-vegetarian!

So, how else can one serve sausage? I recently found an intriguing recipe that is not your standard pasta, sausage and broccoli rabe concoction and tried out with my husband Matt. It was delicious and a very easy weeknight meal and prefect for a cold New England winter evening. I served it only with a simple salad. It would also be good with a side of pasta (orecchiette would be my choice), with olive oil, garlic, pepper, salt and Parmigiano Reggiano with a sprinkle of fresh parsley. Hope you enjoy the recipe as much as we did!

Written by Jennifer Ostrowski

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