Serving Suggestions: Spicy Italian Sausage

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I have three of these grilling now; how do I serve them? I'm thinking quesadillas w/ mozarella, mushrooms & onions?

― Ian c=====8 (orion), Monday, 21 June 2004 19:47 (twenty-two years ago)

split them open and fry the innards, then at the last minute add a bit of cream and fresh basil and serve with orrechiete.

― chris (chris), Monday, 21 June 2004 19:50 (twenty-two years ago)

in a toasted bun with a few grilled onions.

― gygax! (gygax!), Monday, 21 June 2004 19:50 (twenty-two years ago)

And spicy mustard!

― nickalicious (nickalicious), Monday, 21 June 2004 19:51 (twenty-two years ago)

Have you got any Italian in you?

― Markelby (Mark C), Monday, 21 June 2004 19:51 (twenty-two years ago)

(A.N. Humorist to thread)

― Markelby (Mark C), Monday, 21 June 2004 19:52 (twenty-two years ago)

chris's suggestion = most intriguing, but gygax = most traditional.

i've never tried it with spicy mustard, actually. but that sounds like a brazilliant idea. i think i'm gonna make 1 quesadilla and one sammich-esque thing, assuming i can get a sausage to fit in a hot dog bun.

― Ian c=====8 (orion), Monday, 21 June 2004 19:53 (twenty-two years ago)

cut off the intestine and fry the filling in a pan; wrap it in a thin pankcake / tortilla with fresh basil, a little cream cheese, spinach, mushrooms. Unless the onions are especially sweet or well-cooked, i'd leave them out because they'll overpower the sausage.

― j e r e m y (x Jeremy), Monday, 21 June 2004 19:56 (twenty-two years ago)

i think the spicy mustard + spices in the sausage = too much for the tongue. less is more oftentimes with food.

― gygax! (gygax!), Monday, 21 June 2004 20:04 (twenty-two years ago)

I just put spicy italian sausage in a lasagne.

― teeny (teeny), Monday, 21 June 2004 20:13 (twenty-two years ago)

Chop them, up serve with green salad - rocket ideal - and a mustard/lime dressing,and crusty bread, with a yoaguty and chive dip on side, with a cold fruity beer

Serve with buttered peas ( cover peas in frying pan with lid in boiling water and a knob of butter) and some pasta and olive oil, glass of whote wine

Mix with cooked tomatoes and chickpeas and red onions, simmer, scoop up with flatbread and a hufty red wine

You probably ate them by now though. Hope they were nice.

― badger Kitten (badger Kitten), Monday, 21 June 2004 20:14 (twenty-two years ago)

what do i cook my tomatoes, chickpeas and onions with? I'm eating these now, but this sounds like a good future idea.

― Ian c=====8 (orion), Monday, 21 June 2004 20:16 (twenty-two years ago)

Sweat onions and garlic in heavy frying pan with glug of olive oil , add pinch of chilli if you like, (but sausage prob hot enuff already.) . Cook til translucent. Add roughly chopped fresh tomatoes or good quality tinned, turn down heat, squish with potato masher or wooden spatula. Add tinned precooked chickpeas, or fresh ones you have salted and boiled ( a hassle; why bother unless you are the sort of person who soaks pulses). Simmer for 20 mins on low heat with lid on, stir occasionally. If you want you can add a glug of red wine. Chick chopped sausage in ten mins before eating, or pour mixture over fried/grilled sausages as a hot salsa type thing.

If left overnight and then re-heated it's better.

Also nice served with grilled red peppers, grilled haloumi and Turkish bread and olives on side, if you are entertaining

― badger Kitten (badger Kitten), Monday, 21 June 2004 20:23 (twenty-two years ago)

Ian, get yourself a bottle of slightly sweet Alsatian gewurztraminer if you're after a wine -- if a beer, try a wheat beer like Paulaner or Schneider-Weisse. The sweetness of the wine will balance the spiciness of the sausage perfectly, and, for the beer, the penetrating crispness and effervescence will act like scrubbing bubbles for your palate between spicy bites.

― Clarke B. (Clarke B.), Monday, 21 June 2004 20:32 (twenty-two years ago)

Nigel Slater to thread

― badger Kitten (badger Kitten), Monday, 21 June 2004 20:33 (twenty-two years ago)

Ian, get yourself a bottle of slightly sweet Alsatian gewurztraminer if you're after a wine

http://www.maison-trimbach.fr/

― gygax! (gygax!), Monday, 21 June 2004 20:58 (twenty-two years ago)

Ian, get yourself a fake ID so you can buy beer in Rhode Island.

― Ian c=====8 (orion), Monday, 21 June 2004 20:59 (twenty-two years ago)

Order this, it's from my family's vineyard and it's really num.

― j e r e m y (x Jeremy), Monday, 21 June 2004 21:03 (twenty-two years ago)

family vineyard? man, some people have all the luck

― E.S.P (ipsofacto), Monday, 21 June 2004 21:15 (twenty-two years ago)