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My favorite brand of Italian Sausage comes from a very fine market in Rhode Island. When I moved away from the northeast, I found it difficult to buy authentic Italian sausage until I found Fortuna’s.

Patti Fortuna-Stannard writes on her website:
“Our story starts with my Nani and Poppa, my grandparents who emigrated to America from Calabria, Italy over 100 years ago. They brought with them only their hopes, dreams, and great Italian Sausage recipes with old world techniques. I am proud to be a 3rd generation Italian-American sausage maker that plans to carry on our family traditions forever! We take great pride in making our salami the same way my grandparents did, in small batches, using only the finest hand trimmed pork, spices ground moments before blending, tied with pure cotton twine, stuffed into natural casings and hung to dry- not cooked. Every salami has a unique flavor and aroma! At Fortuna’s our passion is making only the very best salami and keeping our old world values, flavors and traditions alive. Our niche is all natural salami- they didn’t use nitrates and preservatives in the early 1900s and we certainly do not need to add them now! “

Photo from the Fortuna archives

Photo from the Fortuna Archives

Photo from the Fortuna archives

Photo from the Fortuna Archives

This is true old world Italian salami and sausage that is made in the USA. Fortuna’s Sausage Company offers five types of Italian rope sausage:

  • Sweet – with pork and fennel seed
  • Calabrese – hot, hot
  • Tuscano – with sun-dried tomato, sharp Provolone cheese and Pepperoncini
  • Sandgate – a northern Italian specialty with Romano cheese, fresh parsley and garlic, wine and citrus in a sweet sausage base
  • Cheese & Parsley- a sweet base sausage in a thin casing that is great grilled.

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Grilled Italian Sausage

Other than simmering Italian sausage in sauce  for pasta, my next favorite way of cooking sausage is to grill it. My method is simple and they come out perfect every time.

To grill the sausage:

Heat the grill on high and then turn the burners off on one side of the grill or place coals on one side of a charcoal grill.
Lower heat is better and will prevent the meat from drying out. Oil the grill grates.
Keep the entire link whole – don’t cut it up or poke holes in it.

Coil the link over the indirect heat side of the grill and close the grill lid. After 10 minutes turn the sausage link over.
Use tongs to turn the links. Don’t pierce the link’s skin or the juices will flow out and cause the sausage to be dry.
Once the sausage has cooked for about 20 minutes, place the sausage over the direct heat and let the skin crisp slightly.

Check with a meat thermometer for 160 degree F internal temperature to be sure the sausage is cooked all the way through.
I like to grill hot (spicy) sausage and serve it over garlic sautéed broccoli rabe. Don’t forget the crusty italian bread.

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Italian Sausage Risotto

Serves 4

Ingredients

  • 3 1/2 tablespoons butter
  • 3 1/2 tablespoons butter
  • 1/2 cup chopped onion
  • 2 1/4 cups Carnaroli rice
  • 1/4 cup white wine
  • 5 ounces Italian pork sausage, casing removed
  • 1 cup grated Parmigiano Reggiano cheese
  • 6 cups beef broth
  • 2 1/4 cups Carnaroli rice
  • 1/4 cup white wine
  • 5 ounces Italian pork sausage, casing removed
  • 1 cup grated Parmigiano Reggiano cheese
  • 6 cups beef broth
  • Salt and pepper to taste

Directions

Simmer the broth in a large pot over medium heat, cover and keep warm.

Melt 2 tablespoons of butter in a wide pan over medium heat, add the finely chopped onion and cook for about 2 minutes. Add the rice and chopped sausage and stir for about 2 minutes.

Add the wine and stir for about 1 minute until all the wine has evaporated. Add 1/3 of the warm broth and simmer until it is absorbed, stirring frequently.

Add 1 or 2 ladles of the remaining broth and allow the rice to absorb all the liquid before adding more. Continue stirring until the rice is creamy and al dente, approximately 16-20 minutes.

Remove from the heat and add the Parmigiano-Reggiano and the remaining butter, stirring well. Season the risotto with salt and pepper to taste.

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Sautéed Sausage, Peppers and Onions

Sometimes I leave out the tomatoes – just depends on how I want to serve this dish. The photo shows a double batch, since this dish doesn’t last long in my house.

Ingredients

  • 1/2 pound each of hot and sweet Italian sausage, uncut
  • 1 tablespoon olive oil
  • 1 green bell pepper, sliced into long strips
  • 1 red bell pepper, sliced into long strips
  • 1 yellow or orange bell pepper, sliced into long strips
  • 4 garlic cloves, sliced into slivers
  • 1 large sweet onion, sliced into 1/4-inch half-moons
  • 1 small (15 ounce) can of crushed tomatoes
  • 1 tablespoon dried oregano
  • 1/2 cup red wine
  • 1/2 teaspoon crushed red pepper flakes
  • Salt to taste

Directions

Heat the olive oil over medium heat in a large, deep skillet with a lid. When the oil is hot, add the whole sausage links and brown them slowly. You want a gentle browning, not a quick sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove them from the pan and set aside.

Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and cook, stirring often. Once the onions and peppers soften, sprinkle some salt on them, add the garlic and cook for 1 more minute.

Add the red wine and with a wooden spoon scrape the bottom of the pan to release all the browned bits. Let the wine cook down by half.

Add the tomatoes, oregano and red pepper flakes and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.

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Baked Vegetable Sausage Penne

Ingredients

  • 1 pound Italian sausage
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 – 14 1/2 ounce can diced Italian tomatoes
  • 3 tablespoons chopped fresh parsley, plus extra for garnish
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • 1 pound eggplant, peeled and cut into 1/2-inch cubes
  • 2 zucchini, cut into 1/2-inch half-moons
  • 2 large red bell peppers, seeded and cut into 1/2-inch cubes
  • 8 ounces dried regular or whole wheat penne pasta
  • 1/2 cup finely shredded Parmesan cheese

Directions

Preheat oven to 350 degrees F. Coat a 2 quart baking dish with olive oil cooking spray.

Place sausage links in a large unheated skillet. Add 1/2 inch of water to the skillet. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until juices run clear; drain off the liquid. Cook for 2 to 4 minutes more or until browned, turning occasionally. Remove from heat. When cool enough to handle, cut sausages in half lengthwise; bias-cut into 1/2-inch-thick slices. Set aside.

In the same skillet, heat the olive oil, add the garlic and cook for 1 minute. Stir in the undrained tomatoes, the 3 tablespoons parsley, oregano and the crushed red pepper. Bring to boiling. Stir in eggplant, zucchini and peppers. Reduce heat. Cover and simmer for 15 minutes.

Meanwhile, cook pasta for one minute less than the minimum time listed on the package. Drain the pasta and return it to the hot pan. Stir in the eggplant mixture and the sausage.

Spoon into the prepared baking dish. Covered with foil and bake about 30 minutes or until heated through. Uncover, sprinkle with Parmesan cheese and bake about 5 minutes more or until the cheese melts. If desired, sprinkle with additional parsley. Makes 6 (1-cup) servings.

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Pan Pizza with Ricotta and Sausage

Pizza Dough

  • 3 tablespoons olive oil
  • 3/4 cup water
  • 1 ½ cups (8 1/4 ounces) bread flour
  • 2 ¼ teaspoons instant or rapid-rise yeast
  • 1 teaspoon sugar
  • 3/4 teaspoon salt

Directions

Coat a rimmed rectangular baking sheet with 2 tablespoons of the oil.

Combine water and remaining 1 tablespoon oil in 1-cup liquid measuring cup. Using a stand mixer fitted with a dough hook, mix flour, yeast, sugar and salt on low-speed until combined.

With mixer running, slowly add water mixture and mix until dough comes together, about 1 minute. Increase speed to medium-low and mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes.

Transfer dough to the greased baking sheet and turn to coat. Stretch dough to a 10 by 6-inch rectangle. Cover the pan with plastic wrap and let rise in a warm place until doubled in size, 1 to 1½ hours.

Stretch dough to the corners of the pan, cover loosely with plastic and let rise in a warm place until slightly puffed, about 45 minutes.

Meanwhile, adjust oven rack to the lowest position and heat the oven to 500 degrees F.

For the topping:

  • 1 tablespoon extra-virgin olive oil
  • 1 cup canned finely chopped Italian plum tomatoes, drained
  • 1 garlic clove, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon fine sea salt
  • 1/4 cup grated Parmesan cheese
  • 1/2 pound fresh whole-milk ricotta
  • 1/4 pound spicy Italian sausage, casings removed, cooked
  • 6 basil leaves, cut into thin strips

Directions

Combine drained tomatoes, oil, garlic, oregano and salt in bowl. Spread the dough with the tomato mixture. Scatter the cooked sausage on top. Sprinkle with Parmesan cheese.

Drop tablespoons of ricotta on top of the pizza, leaving room between tablespoons.

Bake until well browned and bubbling, about 15 minutes. Slide pizza onto wire rack, sprinkle with basil and let cool for 5 minutes before cutting into serving pieces.

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