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Sausage

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NEWS
October 29, 2008 | By PATTY-PAT KOZLOWSKI
WORLD Series, Game 3, Phillies vs. the Tampa Bay Rays at Citizens Bank Park on Saturday, Oct. 25, at 8:35 p.m. Torrential downpour. High winds. Dollar-store rain poncho. And a ticket in Section 428. It doesn't get any better than this. I felt like Charlie Bucket - you know, the poor kid from "Willie Wonka and the Chocolate Factory" - when the little rugrat discovers a Golden Ticket inside a Wonka Bar, and he dances in the streets of some Dickensian city bellowing, "Cause I got a Golden Ticket . . . " Well, that was me down at Broad and Pattison, dancing and singing, "Cause I got a World Series Ticket . . . " All day I was thinking about getting a sausage and pepper sandwich at the ballpark so much that I really didn't eat all day. (I was thinking about the sausage so much you'd think I was Linda Lovelace back in 1972.
FOOD
July 7, 2016
Makes 6 servings 2 pounds ground lamb 1/4 cup ice cold water 2 teaspoons kosher salt 11/2 teaspoons white sugar 2 tablespoons chopped parsley 1 tablespoon chopped mint 1 tablespoon Urfa spice 1 teaspoon ground sumac 1 teaspoon black pepper 1. In a large mixing bowl, add ground lamb, ice cold water, and the remaining ingredients. Mix thoroughly until meat and spice mixture becomes tacky to touch. Let sausage rest in refrigerator for 30 minutes.
FOOD
April 1, 2016 | By Beth D'Addono, For The Inquirer
The humble sausage is truly inspired. Traditionally cobbled together from leftover bits of ground pork and spices and stuffed into a casing from equally modest beginnings, sausages are peasant fare and hearty feasting all in one. Sausage-making, with its use of all things tail to snout, appeals to the parsimonious as well as to the creative butcher intent on honoring the whole animal without waste. But sausage is made of much more than pork these days; butchers are stuffing casings with not only mainstream chicken and turkey, but also lamb, veal, and even salmon, in combinations that keep up with current flavor trends, things like Buffalo chicken and lamb tandoori mango.
FOOD
March 28, 2013 | By Stephanie Witt Sedgwick, Washington Post
In this rendition of chicken and sausage, the sausage takes on a reduced role, flavoring but not weighing down the dish. Braised Chicken Thighs With Peppers and Sausage 4 servings 1 tablespoon olive oil 8 small skinless bone-in chicken thighs,          trimmed of fat (13/4 pounds total) Kosher salt Fresh black pepper One 4-ounce link sweet Italian sausage,          casing removed 8 ounces mild peppers, such as Italian long,    or bell peppers, cored, seeded; cut into       strips One onion, thinly sliced 2 tablespoons flour 2 tablespoons tomato paste 1/2 cup dry white wine 11/2 cups homemade or no-salt chicken broth 2 teaspoons dried Italian herbs, oregano,          cracked rosemary, basil, thyme 1. Preheat the oven to 325 degrees.
NEWS
August 11, 1988 | By Robert F. O'Neill, Special to The Inquirer
At precisely 3:30 p.m. tomorrow, about 35 employees of Habbersett Bros. Inc. will punch out at the company's Knowlton Road plant in Middletown Township, and the 125-year-old firm will close its doors for good. Johnsonville Foods of Sheboygan, Wis., the owner of the sausage and scrapple company, announced to the employees by letter last week that it had sold the Habbersett label and distribution system to the Jones Dairy Farm of Fort Atkinson, Wis. Under the agreement, the company's plant and business offices reportedly will remain Johnsonville property and will be placed on the market for sale.
NEWS
September 5, 1998 | by Dave Racher, Daily News Staff Writer
The Northeast man said he just wanted to bring home the bacon last Dec. 11. His pet pig, Bacon, that is. William Gray, 25, told a judge that it was a case of mistaken pig identification. Gray said he thought the pig he was trying to scoop up in a field near Linden Avenue and Germania Street belonged to him. But Gray made a pig of himself, countered Assistant District Attorney Scott Lynett. Lynett said the pig belonged to a 16-year-old boy, who wound up being punched in the face and bitten on the shoulder by Gray.
FOOD
January 18, 1987 | By Andrew Schloss, Special to The Inquirer
Sausage always has been suspect. Who knew what dangers were lurking in the inner reaches of a frankfurter? Its artful blending of spices could be masking tainted meat. The lure of snapping skin might seduce the senses into missing all sorts of unmentionables that had found their way into the grinder. Whether you've been missing out on sausage for fear of what lies beneath the surface or been savoring it all along for its spicy spark, then it's time you discovered the possibilities of making professional-quality sausages at home.
NEWS
August 17, 1992 | by Ron Avery, Daily News Staff Writer
Santo "Sonny" D'Angelo is just a butcher in the same way Ben Franklin was just a printer. Ben may have been Philly's first Renaissance man, but not its last. Like the old kite flier, D'Angelo is a creative free spirit not satisfied with simply rolling pot roasts. Artist, taxidermist, creator of new and exciting sausages and pates, star of his own meat-cutting video, purveyor of wild and exotic meats, D'Angelo is also a lover, aficionado and serious grower of orchids. Like wines, tropical fish and classic cars, certain objects have the power to obsess vulnerable individuals.
BUSINESS
July 17, 2014 | By Diane Mastrull, Inquirer Staff Writer
Given the adage likening anything distasteful to watching sausage being made, there's probably something funny to say about no longer being able to see sausage production at Maglio Fresh Foods in South Philadelphia. But nobody's laughing at Third Street and Pattison Avenue. Not the owners. And certainly not the employees - 70 at the company's peak in 1989 - who lost their jobs when the third-generation company outsourced manufacturing and packaging to North Jersey seven months ago. It was a do-or-die situation, said Anthony L. Maglio, 72, co-owner and vice president, whose late father, Lou, was a brother of the company's founder.
SPORTS
July 10, 2003 | Daily News Wire Services
Pittsburgh Pirates first baseman Randall Simon was questioned by sheriff's officers after hitting one of the Milwaukee Brewers' racing sausages with a bat during last night's game. Four people in sausage costumes race around the bases between the sixth and seventh innings at Brewers games as part of the entertainment for the fans. Footage showed that when the group went past the Pirates dugout, Simon swung a bat at the Italian sausage character - portrayed by a 20-year-old South Milwaukee woman - causing her to fall to the ground.
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ARTICLES BY DATE
FOOD
July 7, 2016
Makes 6 servings 2 pounds ground lamb 1/4 cup ice cold water 2 teaspoons kosher salt 11/2 teaspoons white sugar 2 tablespoons chopped parsley 1 tablespoon chopped mint 1 tablespoon Urfa spice 1 teaspoon ground sumac 1 teaspoon black pepper 1. In a large mixing bowl, add ground lamb, ice cold water, and the remaining ingredients. Mix thoroughly until meat and spice mixture becomes tacky to touch. Let sausage rest in refrigerator for 30 minutes.
FOOD
June 30, 2016
Makes 12 servings For the biscuits: 5 cups all-purpose flour 11/4 teaspoons salt 1 teaspoon baking soda ¼ teaspoon baking powder 11/2 cups 83 percent European style cultured butter (unsalted), chilled and cut into small cubes 2 cups buttermilk 1 to 2 tablespoons heavy cream For the gravy: 4 tablespoons butter 1 pound pork breakfast sausage (uncased) 2 teaspoons fresh ground black pepper 1/3 cup flour 1 quart whole milk Salt to taste 1. Make the biscuits: Preheat oven to 425 F. Combine dry ingredients in a bowl, and whisk to break up any lumps.
FOOD
April 1, 2016
4 servings 1/2 cup plus 1 tablespoon extra-virgin olive oil, divided 11/3 cup pearl couscous (also known as Israeli or Middle Eastern couscous) 13/4 cup water 1 large lemon, zest and juice 1 clove garlic, finely chopped Sea salt and freshly ground black pepper 4 lamb Merguez or other lamb sausage links 2 yellow bell peppers, seeded and quartered 2 red bell peppers, seeded and quartered 2 tablespoons chopped parsley 1. Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat.
FOOD
April 1, 2016
Makes 4 servings 1 pound dried pasta (any short pasta like campanelle, fusilli or orecchiette works great) 1 pound chicken sausage, casings removed (see note) 2 tablespoons olive oil 1 teaspoon hot pepper flakes (optional) 4 cloves garlic, sliced 1 bunch kale (or swiss chard), stems removed and cut into 2-inch pieces Salt and pepper 1-2 tablespoons olive oil for drizzling Fresh grated Pecorino Romano (or Parmesan) for serving 1. Heat a pot of salted water to a boil.
FOOD
April 1, 2016
Makes 4 servings 1 recipe basic polenta 11/2 teaspoons butter (for the casserole dish) 4 links of mild Italian salmon sausage, sliced into bite-size pieces 1/2 cup grated parmesan cheese 1 tablespoon olive oil 11/2 cup tomato sauce (homemade if possible) 8 ounces mozzarella cheese, grated Basic Polenta 3 cups nonfat milk 1 tablespoon butter 1 teaspoon sugar 1/2 teaspoon salt 1 cup stone ground yellow cornmeal 1. Preheat oven to 375 degrees.
FOOD
April 1, 2016 | By Beth D'Addono, For The Inquirer
The humble sausage is truly inspired. Traditionally cobbled together from leftover bits of ground pork and spices and stuffed into a casing from equally modest beginnings, sausages are peasant fare and hearty feasting all in one. Sausage-making, with its use of all things tail to snout, appeals to the parsimonious as well as to the creative butcher intent on honoring the whole animal without waste. But sausage is made of much more than pork these days; butchers are stuffing casings with not only mainstream chicken and turkey, but also lamb, veal, and even salmon, in combinations that keep up with current flavor trends, things like Buffalo chicken and lamb tandoori mango.
FOOD
February 5, 2016
Makes 6 to 8 servings 2 tablespoons vegetable oil 2 cups chopped yellow onions 1 cup chopped green bell peppers 1/2 cup chopped celery 1 teaspoon salt 1/2 teaspoon cayenne 1 pound smoked sausage, cut lengthwise in half, then cut crosswise into 1/4-inch-thick slices 4 bay leaves 1 14.5-ounce can petite diced tomatoes 1 tablespoon chopped garlic 1 pound peeled crawfish tails 2 cups long-grain rice ...
FOOD
February 5, 2016
Guess from these photos where Inquirer restaurant critic Craig LaBan ate this week. (Answers below.) 1. The "metro" pizza with sausage 2. Pozole rojo 3. Hot sausage with fish cake and pepper slaw For a fresh serving of Craig's Crumb Tracker quiz, join him 2 p.m. Tuesdays on his online chat: inquirer.com/ labanchats Answers: 1. Pizzeria Vetri (1939 Callowhill St.) 2. Taco Riendo (1401 N. 5th St.) 3. Johnny's Hots (1234 N. Delaware Ave.)
FOOD
February 5, 2016
Makes 4 servings For the Sausage: 1 pound ground pork 1/2 cup minced shallot 3 tablespoons minced garlic 3 tablespoons minced lemongrass 1 tablespoon sugar 1 tablespoon fish sauce 1/2 teaspoon black pepper Kosher salt Oil For the Nuoc Cham: 1/2 cup fish sauce 1/4 cup water 1/4 cup lime juice 2 tablespoons palm, raw, or light brown sugar 1 garlic clove, minced 1/2 teaspoon sambal...
NEWS
November 4, 2015
JUST AS BACON has permeated our culture - bacon-flavored ice cream, soda, cologne, massage oil, toothpaste, beer - comes word from the esteemed World Health Organization that bacon (along with other processed meats) is no good for you. As if we thought it was. WHO said it increases the chance of cancer. What doesn't? One analysis showed that eating 50 grams (less than 2 ounces) of processed meat daily increases the lifetime chance of colorectal cancer by 18 percent, but because the chance of Americans developing colorectal cancer is only 1 in 20, the risk rises from 5 to 6 percent.
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