|
|
Post by Clipper on Jun 17, 2012 20:59:53 GMT -5
I do the same thing with the homemade sausage Kit. We had to start making our own sausage when we first moved here because there was no GOOD sausage available. I have an electric grinder with a fitting for sausage stuffing but I have never bothered with casing the sausage. I actually like it better loose. I like it made into patties for a sandwich, and Kathy sometimes puts it in her meatballs, and sometimes makes meatballs with beef and veal, and separate sausage balls. The uncased sausage flavors the sauce. She normally doesn't put the meatballs in the sauce to cook them, but she does use some of the drippings to saute the onions and garlic.
I had forgotten about carrots as a way to sweeten a sauce and lessen the acidity. Our Italian neighbor in N Utica used grated or finely diced carrot in her sauce. I don't know how much she used, but I imagine that a bit of finely grated carrot would also help to thicken the sauce as it cooked down.
|
|
|
|
Post by chris on Jun 18, 2012 7:48:36 GMT -5
I always thought a touch of sugar was usd to cut the acidity of the sauce not too sweeten it.
|
|
|
|
Post by kit on Jun 18, 2012 7:52:45 GMT -5
Alan... I use unsalted butter in making some French sauces, but in Italian cooking, especially in the Utica/Rome area, I think it's a sacrilege to not use just olive oil (isn't it a mortal sin or something?). And different olive oils have different flavors which makes a difference in the taste of the sauce. Your sauce sounds delicious, and using fresh basil instead of dried gives it a very refreshing taste.
An Italian friend of mine once told me, and he stressed it, is to not skimp on the ingredients. Don't buy cheaper store brands just to save a few pennies. Buy the good stuff even if it costs a little more... it's worth it in the final product. Buying cheaper ingredients doesn't make any more sense than driving 15 miles to save a couple of cents on a gallon of gas. A chain is only as strong as its weakest link.
|
|
|
|
Post by Clipper on Jun 18, 2012 8:17:52 GMT -5
We used to buy imported crushed tomatoes in a yellow can from that wholesale place on Broad Street. We haven't bothered the last couple of trips North. We bring enough stuff back in coolers and boxes and simply decided that the tomatoes were too heavy. There IS a difference. We still buy imported canned tomatoes, but they are not the same and not as flavorful as the ones that we bought in Utica. I guess you will never know how blessed you are to have good Italian ingredients available to you until you leave that area and can't find them in your local store.
|
|
|
|
Post by kit on Jun 18, 2012 8:28:00 GMT -5
Chris... adding sugar to the sauce does both. It helps cut the acid and it adds sweetness. Using a little baking soda does a better job of cutting the acid because of its higher alkalinity and it doesn't add sweetness... but it does add a little salty flavor which is why I don't add more salt. With my high blood pressure, my doctor would have a fit if I added salt.
Clipper... I agree about using sausage in bulk rather than casings. It adds flavor to the sauce faster and doesn't require the extra long simmering time. But now that you live in the 'south' you have to learn that when you put something between 2 slices of bread, like a sausage patty, peppers and onions, you're making a "sammitch." ;o)
|
|
|
|
Post by Clipper on Jun 18, 2012 12:32:07 GMT -5
You are right Kit. Funny thing though. The sammitch tastes very similar to the sangwitch that I used to buy from the Italian guy that came around with the roach coach when I was working for Freddie Burrows.
I misspoke earlier. Kathy DOES put the meatballs and sausage in the sauce for about the last hour of cooking time and lets them simmer and flavor the sauce. She says if any grease comes to the top, she skims it off. Can't be much though be cause she always either sautes or bakes the meatballs and sausage first, which should render most of the fat one would think.
|
|
|
|
Post by kit on Jun 18, 2012 16:50:51 GMT -5
You're right, Clipmeister... sangwitch is the Eees Chutica translation of sammitch, but the 'g' has to be a hard 'g' like in gangster, gamble, gat, gimme your dough, git outta hee-yah and Gaylord... no sissy-boy sounds like gentle, germinate, gee-whiz, or geophysics.
Baking the meatballs and sausage is a good idea. Evenly heated and better fat rendering than frying in oil. Youse got a pretty smart wife there, Clipster. Better hang on to her... or is it the other way around?
Also, it's good that you make your own sausage and tomato sauce. You just can't get it anywhere else but here in Utica/Rome. Ya just gotta make it yourself.
|
|
