Green Options » sausage

Can’t Cook, I Can Help . . . Try an Italian Casserole (Mostaccioli)

Jason Karnosky — Fri, 20 Nov 2009 05:20:12 +0000

This Blog has started with a few pretty simple recipes, however this time around I am going to ramp things up a little by delving into the world of casseroles. For the beginner chefs out there don’t fret, because what I am going to suggest is only slightly more advanced than before. If cooked properly, this easy to make mostaccioli casserole results in a big portioned, tasty meal sure to please.

Before you get started, this meal you need a few simple ingredients that you can pick up at just about any grocery story: 1) About a pound of Mostaccioli noodles 2) 2 cans of Diced Tomatoes 3) Roughly 1 can each of Tomato sauce and tomato paste 4)1 pound of mild Italian sausage 5) Fresh mozzarella cheese and some Italian blend shredded (or grated) cheese 6) Crushed Garlic.

Start with the noodles and boil them until they reach al dente style (firm pasta, just slightly undercooked), and then drain and strain.

Then cook up the Italian sausage in the same pan you just used. Load the sausage with what you like as far as seasonings/ salt and pepper. While working on the sausage, warm up the tomatos adding crushed garlic to it (the garlic can also be added in the final mix).

(As far as substitutions for Italian sausage, different kinds of meat or sausage, especially spicy can make for a really interesting taste. If using a substitute, try to find other cheeses that fit well with your meat choice.)

Bacon and Leukemia in Kids

Cate Nelson — Mon, 02 Feb 2009 14:18:06 +0000

Kids who eat bacon and other meats containing nitrites more than once a week have a 74 percent increased risk of leukemia than children who did not eat these foods.

Conversely, children whose ate veggies and soy regularly have more protection against cancer.

Salumi - The Art of Cured Meats

Stuart Stein — Tue, 11 Nov 2008 21:18:54 +0000

“The pig is an encyclopedic animal, a meal on legs.”
“Dans le cochon, tout est bon (Everything in a pig is good).”

Grimod de La Reynière (1758-1837)

It’s not a misprint. Salumi is Italian for the whole family of salted, cured cuts of meat or sausages made primarily (but not exclusively) from pork. It is a category of cured meats that includes salami but also includes other products such as coppa (spicy cured pork shoulder), soppressata (spicy dried pork sausage) and bresaola (air dried beef). In Italian, cured meat products are generally referred to as affettati, the Italian equivalent of the French charcuterie.

Salumi Artisan Cured Meats, Seattle, Washington

Clockwise from top: Lardo, Oregano Salami, Lamb Prosciutto, Culatello, Salumi Salami, Hot Sopressata Salami, Mole Salami, Lomo, Guanciale, Finocchiona Salami, Smoked Paprika Salami. Center from top: Cotecchino, Cotto, Coppa, Pancetta.