Calabrian Sausage Recipes

CALABRIAN SAUSAGE

Steps:

• Cut pork shoulder and fatback into cubes.
• Remove stems from Calabrian chiles.
• In a food processor, add all ingredients except pork shoulder and fatback.
• Puree until smooth.
• Add spice blend to pork shoulder and fatback and mix to incorporate thoroughly.
• Let marinate 24 hours.
• Using a meat grinder, grind mixture.
• Place sausage in the mixing bowl of a kitchen aid.
• Mix for one minute to fully incorporate all ingredients.
• Hold for service.

CAVATAPPI WITH SAUSAGE, KALE AND MUSHROOMS

Steps:

• Bring a large pot of water to a boil. Season with salt.
• In a large saute pan, 2 tablespoons olive oil over medium heat along with the sausage and 'nduja and cook, breaking apart the meat into smaller pieces, until the sausage is browned, about 10 minutes. Add the garlic and mushrooms and increase the heat to medium-high.
• Cook until the mushrooms begin to brown, then give them a stir and season with salt and pepper. Add the wine and simmer for 1 minute. Add the kale and continue to cook until slightly softened, 2 to 3 minutes longer. Add the pasta to the water and cook to al dente.
• Strain the pasta, reserving a small amount of the water in a bowl. Add the pasta to the saute pan and bring to a simmer. Add pasta water by 1/4 cup as needed if the pasta is dry. Toss, cooking until the pasta begins to get coated and the sauce begins to thicken. Add the remaining tablespoon olive oil. Add the butter, then remove the pan from the heat and add half the cheese. Stir the mixture until thickened and glossy. If too thick, add a splash of the pasta water. Season to taste.
• Divide between bowls and garnish with the remaining cheese.

CONNIE'S CALABRIAN PASTA SAUCE

Steps:

• Using a food processor, process tomatoes until mostly smooth. A few small chunks are OK.
• Crush the garlic using a garlic press, or finely chop.
• Clean the fennel well, then slice into 1/4" slices and dry the pieces with a paper towel.
• Add the oil to a large, heavy stock pot.
• When shimmering, add the fennel and saute until it's starting to lightly brown.
• Add the garlic and stir just until it's fragrant.
• Immediately add the processed tomatoes.
• Add the tomato paste, basil, and spices.
• Cook for an hour, uncovered, with the sauce just barely simmering, and stirring occasionally.
• Taste the sauce. If it is a bit acidic/tart, add 1 T of sugar at a time stirring well and tasting it after each addition. Add no more than 1/4 cup at this time.
• Continue simmering,. If you like a "fresh" sauce with some tomato lumps, you can use it as quickly as 1 hour. If you like a smooth sauce, as she makes hers, continue to cook.
• After another hour, taste it again. If it's still too acidic/tart for your taste, add more sugar, 1 T at a time, tasting after each addition.
• When done, freeze or can the sauce for later consumption. If you can it, make sure you follow safe canning procedures and make sure the pH is safe.