Italy is known for many culinary delights: Pastas, sauces, breads, olives, and cheeses are just a few things that immediately spring to mind. Another favorite Italian import is also sausage. (Much to the delight of women everywhere)
There are actually numerous types of sausages that are Italian, made from various types of meats. Many of which are salted, and cured and packed into casings in order to be preserved for a long shelf life. For example: Salami, Pepperoni, and Cotechino, which are called by name and not generally referred to as sausage.
In the U.S. we use the term “Italian Sausage” to refer to fresh pork sausage made from finely chopped or ground pork meat, usually mainly seasoned with fennel. It is produced either in sausage link form (inside a casing) or formed into patties and made to either be “hot” or “sweet” depending on the addition or not of hot pepper flakes in the spice mixture. Since it’s not cured and preserved, this type of sausage needs to be cooked before consumption. Traditionally grilled and served up on a roll with sautéed peppers and onions. It’s a s favorite go to meal at BBQ’s, ballparks, street festivals, and stadiums throughout America. You can even grab one on the go from a street cart or food truck on many bustling city streets.
While most markets sell ready-made Italian Sausage to consumers and restaurants, The Curtin Family Restaurants: The Steer and Lake Effect Diner make it in house. The fresh pork meat is ground, seasoned, and formed into a patty shape to make a generously portioned Italian Sausage burger. The meat is then grilled and served hot and juicy on a griddled house made fresh Kaiser roll topped with melted provolone cheese and sautéed onions and peppers with house cut fries.
This mouth watering take on a classic Italian Sausage Sandwich is a satisfying year round meal-but in the fall with a nice brew to wash it down? Perfection.