About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Asparagus Sauce with Ham and Cream | Main | Prosciutto and Cream Sauce »

Sausage and Cream Sauce

To taste Bologna in a bowl, make this simple recipe.
Marcella calls for sausage out of the casings without any fennel or strong spices. If you’ve been following the blog, you know that it’s not that easy to find. Instead of buying sausage, I just bought a half pound of pork shoulder, had it ground and added about a half teaspoon of kosher salt.
The interesting thing to me was using the small sauce pan instead of a skillet. Of course, it worked perfectly.

Here’s the pork cooking, after the onions:

DSCF7003pork.jpg


And the sauce, after adding the cream:

DSCF7006sauce.jpg


And the finished dish:

DSCF7007diah.jpg


We took this dish to share with our neighbors, who had also been to Bologna recently and they agreed. It’s totally authentic and delicious with the perfect balance of flavors.
Thanks again, Marcella!

Comments (7)

Cecelia:

I was the lucky neighbor who got to sample this wonderful pasta dish! Delicious!

Jan, I'm thinking this would be a delicious breakfast. Seriously.
Since Marcella's sweet pork sausage is simply ground pork shoulder at a ratio of 3/1 lean to fat, and salt and pepper, you've got the same thing minus the casings.

Mindy:

I love it, "Bologna in a bowl". Perfetto!

It sounds like you came up with a good solution for the sausage dilemma!

Marcella Hazan:

I thought I had left a post here ??? Has it disappeared or did I imagine it?

Deborah responds:
Marcella, I checked the junk folder to see if it ended up there. No where to be found.

Marcella Hazan:

What I originally wanted to point out was that although ground pork certainly looks as though it has worked out well for Jan, it's not a solution to the dilemma. There are many recipes in which you need sausage in a casing. Perhaps Diane Urzi will kick off a movement to produce salt&pepper sausage for good Italian cooks.

I wonder where on the West Coast we could have some of Marcella's sausage made. Any ideas?

Deborah replies: You know Nancy, it isn't a mysterious thing. In fact all it is is fresh, high quality pork shoulder, salt & pepper. The ratio of lean to fat is 3-1.
The issue is not the degree of difficulty. The issue is finding someone willing to make special batches. If you have a good butcher with access to good pork, and some casings, you should be set.

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This page contains a single entry from the blog posted on July 2, 2010 6:59 AM.

The previous post in this blog was Asparagus Sauce with Ham and Cream.

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