Howie Hart wrote:Perhaps my favorite is Italian sausage, both hot and mild
Robin Garr wrote:I'm joining the Italian sausage choir, hot or mild, but it's got to have <i>some</i> chile flakes, and lots of fennel is mandatory. Some of the corporate commercial brands dumb it down, and that's not Italian. My favorite local food-specialty shop, Lotsa Pasta, makes an excellent version that I always keep frozen as one of my go-to staples for a quick meal. Cut one up - no need to thaw - cook 'em in their own fat with onions and green peppers, throw in a little fresh tomato sauce from the garden (or the same frozen in the off season). throw it over penne or other short pasta, and dinner is done.
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