Spring Training Sausage and Peppers
Jan D’Atri | Mar 4, 2013, 11:24 a.m.
You never really know exactly when something becomes a ritual, but we know for certain that Cactus League in Arizona is one of our most cherished rites of spring.
Since 1900, folks have been escaping the chill and heading out West to soak up our desert warmth, hear the crack of the bat and dive into a ballpark dog or maybe some peanuts and Cracker Jacks.
We love Spring Training and everything that goes with it.
So this month, it’s a tribute to one of our all-time favorites on the field and off, the grilled Italian sausage sandwich with peppers and onions. Festival-style, we call it; the darling of sporting events, carnivals and street fairs.
I am often asked advice on how to cook sausage, and I’ve got to admit, that’s one thing I can do pretty well. Here’s why.
In 1957 my family opened up an Italian sausage factory in Lake Tahoe using a recipe developed by my father who was a butcher by trade. As a little girl, I remember the tiny frying pan in the break room constantly in use, as dad would grill one link after each 75-pound batch of sausage to test for quality.
The meat plant was cold, cold, cold, and that little frying pan—with its minimal output of heat—was my ever-present buddy.
Then in 1990, I decided to carry on the D’Atri Sausage tradition by opening up my own factory in Phoenix and Tempe, using the same tried and true 50-year-old family recipe. For several years, our product was featured at most of the Valley’s ballparks and at the 1996 Super Bowl in Tempe.
Needless to say, I love to cook sausage on an outdoor grill or in a frying pan on the cook top. The problem is, we often make grilling sausage a lot harder than it should be. We boil, burn and burst it instead of getting that perfect brownish-black coating of caramelized goodness.
So let me share a few tips that have helped me to grill up great Italian sausages.
No. 1: Look for an Italian sausage with the classic course grind. You should see little bits of fat, which will render off and add flavor.
No. 2: Don’t boil Italian sausage. You’re losing flavor that way.
Instead, pre-heat oven to 350 degrees. Place sausage links on a baking sheet. Cook for about 15 minutes until links turn a grayish color. Finish them off on the grill, about 5 minutes. This ensures that the links are cooked inside and caramelized on the outside.
No. 3: To cook sausage in the frying pan, start with a small amount of water, about 1/4 cup per four links. On high heat, cook sausage until water has evaporated.
(At this point, sausage will be light in color.) Gently puncture sausage in a few places to release juices. Reduce heat to medium high and cook sausage until caramelized. Turn occasionally for even cooking. You can also cook up the sausage with a little bit of oil in the pan.
No. 4: Slice up sweet yellow onions pinwheel-style and strips of green or red peppers. (I do two parts onion to one part peppers.) In a frying pan or flat grill, cook in a small amount of olive oil or butter until soft and tender.
Try these tips and you’ll hit it out of the park every time.
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