Toppings for Italian sausage

Discussion in 'Food & Cooking' started by koukouvagia, Jun 14, 2013.

  1. koukouvagia

    koukouvagia

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    I'm serving Italian sausage and I need ideas for toppings. And a good recipe for peppers and onions that's not too soggy.
     
  2. siduri

    siduri

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    I usually put peppers and onions cut up (peppers into strips about an inch wide at the widest part and the onions cut into slices 1/8 inch more or less.  I heat oil in a heavy frying pan and start cooking, first at high heat, stirring, then i cover and let them cook slowly, stirring occasionally.  Never what i'd call "soggy" - they maintain their quality.  Sometimes i add paprika to enhance the flavor and sometimes a few garlic cloves. 

    As for sausages (i don't like the fennel kind, and there's not much you can put them with without it all tasting only and exclusively of fennel even the sausages) one way is to make broccoli rabe or rape or whatever you call it there.  Blanch the vegetable.  Cook the sausages in a heavy frying pan with a little oil, pricking with a fork to release the fats inside.  When they're cooked, take a bit more oil, a few garlic cloves, either sliced or smashed, and some hot red pepper flakes.  Cook slowly a minute to release the flavor into the oil, then add the well-drained broccoli rape, and use it to "deglaze" the pan with all the nice sticky sausagy brown stuff, so it flavors the vegetable. 

    Serve them together. 

    I'm not sure what you mean by "toppings" since i can;t think of anything i'd put on top, but of course, peppers and onions are good with them.  I like to make ital sausages in the oven (very hot, of course/img/vbsmilies/smilies/smile.gif) - i put a piece of parchment paper on a low-sided very large pan, lay sausages, potato wedges, peppers in wedges, and onion also in wedges, on the oiled parchment and cook.  The potatoes get nice and brown and crispy, the peppers caramelize a little, the peppers come nice and roasted.  Turn half way through. 

    You can also deglaze a pan you cooked sausage in with wine or beer, and then put the reduced sauce over the sausages, or reheat them in it. 
     
  3. chrisbelgium

    chrisbelgium

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    There are 3 things that go incredibly well with sausage that you could call topping if you like; Dijon mustard straight from the pot, a homemade chunky apple sauce or... (now in season!) rhubarb sauce, also somewhat chunky. Kids love the two last ones. Both can be served either hot or cold, in fact, cold rhubarb sauce is delicious.

    - rhubarb sauce; peel the stalks a little. Just tear the peel at both ends toward the other end, it comes off quite easy. Cut in 3/4 inch chunks, put on medium fire, adding 2-3 tbsp of water to get it all started. Later on when cooking, taste and add sugar to taste and optional, a dash of good vanilla extract. Rhubarb can have quite a lot of sugar. Cook until tender.

    - apple sauce; best to use ferm apples like Golden or even better, Jonagold, no Granny Smith & C°. Peel, cut in chunks. Add to a pot, add 2-3 tbsp of water and a good chunk of good butter and a little cinnamon. Later on, add sugar to taste and a squeeze of fresh lemon juice.
     
  4. chefedb

    chefedb

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    Good Italian sausage does not need toppings only pairings that go well like peppers onions, mushrooms, artichoke good reggiano and mozzarella .  The sausage itself is used as a topping or ingredient in other dishes.
     
  5. boar_d_laze

    boar_d_laze

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    Hot, sweet or both? 

    Serving them as a sandwich in a bun, or as a stand alone protein?

    If serving in the bun, are you thinking of some sort of serve-yourself topping bar?

    I'm not sure what you mean by "soggy," but you don't have to saute in oil.  You can grill them until soft cut them into whatever size you want, then dress them with a little bit very good oil, a splash of good vinegar, or a touch of vinaigrette.  

    BDL
     
  6. koukouvagia

    koukouvagia

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    Thanks all, I'm making Italian sausages as sandwiches. They're very popular here in NY especially at ball games. Taking a note from both Siduri and BDL I will roast the peppers and onions (with fennel hehe) and then toss with a little vinegrette! Sautéed rapini sounds like an awesome topping yum!!! The rhubarb sounds most interesting of all but hard to find close by though.
     
  7. durangojo

    durangojo

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    another idea is to drizzle with a balsamic reduction....if for a sandwich, it's not quite as messy, just as tasty and doesn't get your bread soggy like a vinaigrette can do. I for one hate any kind of sogginess on my sandwich, as in next to the bread kind of sogginess...hot dogs are somehow excluded, but nothing else.

    joey
    not that it makes any difference other than curiosity, but are you grilling the sausages? are they really good house made ones from your local deli? If so, while at the same wonderful deli buy some nice roasted peppers, maybe some pepperoncini, maybe do a bruschetta style topping with olive caper tapenade or caprese style sandwich with fresh mozzarella, basil pesto,...or some of each. fresh basil leaves tucked in somehow or a small chiffonade on top......if you are making these ahead of time to travel with or to eat later, they should be just fine
     
    Last edited: Jun 15, 2013
  8. iceman

    iceman

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    WOW.     All day long, and I'm still trying to understand this.     I guess that's why restaurants have menus. 
     
  9. koukouvagia

    koukouvagia

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    Yes the sausages will be grilled here at home for dinner.  We have some nice Italian specialty stores here - sausages are easy to come by.  Only I can't find the fennel variety that siduri doesn't like but me loves!
     
  10. koukouvagia

    koukouvagia

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    Thanks everyone, the sausages were a hit.  I ended up using green, yellow and red peppers and sauteed them quickly with onions until they started to go limp.  I seasoned them with oregano, paprika and toasted fennel.  I squirted them with balsamic vinegar and they were great.

    The rapini went over really well!  It's a great topping for sausage sandwiches.  Hubby bought way too much rapini and sausages though and now I have some that I need to figure out what to do with them aside from how I already served them.
     
  11. durangojo

    durangojo

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    Zuppa!

    joey
     
  12. siduri

    siduri

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    Zuppa di rapini is a little strong, i think, for my taste.  But i love rapini.  .  I could eat rapini every day as a side dish.  I could make supper with a dish of rapini tossed in the frying pan with oil and garlic with bread and a piece of cheese.  They;re traditional with pasta too.  And pork chops - cook them in a frying pan and deglaze like the sausages. 
     
  13. durangojo

    durangojo

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    No, not as a soup per se, but as part of a soup...i was thinking of a light chicken based soup with some of the sausages added(cooked first)and either ditalini or orzo....heartier soups such as minestrone or pasta fagiole with sausage are also good anytime of the year as it's never too hot for me to eat soup.
    I agree, I think i could eat rapini every day and not tire of it.....sauteed with roasted garlic, pine nuts, s&p and a nice splash of vinegar or lemon juice is one of my favorites.....oh, crushed red pepper flakes too
    also great in pasta dishes....cream mellows it

    joey
     
  14. koukouvagia

    koukouvagia

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    Oh a nice Italian wedding soup might be good. Gotta get some chicken? Me, I don't love rapini I really don't. But hubby does.
     
  15. siduri

    siduri

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    The wedding soup or christmas soup or whatever it is you're thinking of, Koukou, is usually made either with cardoons or escarole (zuppa di scarola).  You can just boil the scarola with onion, carrot and celery in water and eat it over toasted bread or with rice, (no preliminary frying in oil, it actually kinds of ruins it) or use chicken broth, add little meatballs, or whatever you like.  I suppose you could use rapini, but i think they have too strong a flavor for soup, but that's just my own taste.  Nice with pasta though. 
     
  16. koukouvagia

    koukouvagia

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    I know it's not exactly as it is usually made but just trying to think of how to use up this rapini.