Wednesday, February 7, 2018

Salsiccie Farcite

      It would probably be easier if I titled this by it's English name, Sausages Stuffed with Truffled Pecorino.  I got this recipe from a favorite authentic Italian Recipe site of mine, Rustico Cooking.  I was looking for a recipe to make some good use of our Wild Boar Polish Sausage from this year's hunt.  This is the sausage we had the ranch make out of my pig.  The breakfast sausage is delicious, but this is the second time we have used these Polish Sausages and they don't provide much flavor.  
      It calls for Truffled Pecorino Cheese, which can be difficult to find, but you can sacrifice just about any other Italian or other cheese you wish.       

      Nicknamed "The Green Heart of Italy," Umbria is nestled next to Tuscany in central Italy. Landlocked, it relies on pork for most of its classic preparations, and its pork butchers are said to be the best in Italy: every scrap of the pig is put to good use, and specialties like Guanciale (the salted and cured meat from the pig's cheek) are tossed into pasta sauces and pots of fava beans or peas. And the region's aromatic black truffles scent many dishes, from delicate polentas to savory cheese breads.

      The recipe is simple.  Place the sausages on a baking sheet or dish and roast them at 350 for about 10 minutes.  Take them out and let them cool.  Using a small knife, make a slit down the center of each sausage, but not through.  Stuff the slits with your cheese and place them back into the oven.  Bake another 10 minutes or until the cheese is melted and the sausages cooked through.
    You can of course serve this dish with whatever sides you prefer.  A nice salad works well and you can even add some angel hair pasta, Lipton Onion Soup taters, rice, or other side as well. Your choice.  

      Unfortunately, although the added cheese did provide an extra flavor, the sausages themselves are still fairly bland.  Mom said she liked them so we saved the leftovers for her.  I thinking next recipe will include using an injection before cooking, such Tony Chacheres Garlic n Herb injection.  

"The trouble with eating Italian food is that five or six days later you're hungry again"
George Miller

WiFi courtesy of Mom

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