Tasty Italian Sausage Recipe
Italian Sausage in the Pan with Bay Leaves
Sausage in the Pan with Bay Leaves
This is Luganega Sausage
The sausage in the pan here is an Italian sausage called Luganega but you can make this recipe with any pork sausage. Luganega is sweetish and not very fat, which make it ideal because the sausage in this recipe is cooked in a pan - not grilled, or broiled, or barbequed and will hold its tasty juices. The most suitable sausage to buy or ask your butcher for would have the following characteristics:
- the least fat pork sausage
- sausages that don't have added flavorings, like herbs
- sausages that are not spicy and 'hot'
- not 'fat free'
- American, British or Italian sausages are all fine
This tasty Italian sausage recipe calls for a few bay leaves, which can be freshly picked off a bay leaf bush, or bought, dried.
It also calls for a few drops of balsamic vinegar.
It's the simplest, quickest recipe but it makes a real feast out of sausages which you can make and serve as a brunch, a lunch, a family supper, or as an original dinner party dish - and even breakfast.
Skillets and Pans
Ingredients for More Sausages in the Pan
Adding extra sausages?
If you make 2lbs sausages 2/3 bay leaves are fine.
If you make 4/5 lbs sausages, 3bay leaves are OK
Bay leaves impart a strong flavor which is wonderful but you don't want to overdo the taste and drown the balanced flavors.
No need to put any oil or butter in the pan, the sausages have their own fat and it will come out when they're heated.
If you are making lots of sausages then by all means add more balsamic vinegar, but not too much. Say 1 tablespoon for 12 sausages.
- 1/2 lb Sausages
- 2 bay leaves
- 1/2 tablespoon balsamic vinegar
Easy Sausage in the Pan with Bay Leaves
- Heat a small frying pan on a medium heat
- Add the sausages
- Prick them here and there to let the juice out
- Gently brown the sausages, turning for approximately 10 minutes
- Add the bay leaves and cover for about 5 minutes
- Turn them, so they get nice and brown on all sides in the juices in the the pan
- When they are cooked, add a dash of balsamic vinegar and turn the sausages around for a few seconds till the vinegar liquid cooks off (about 10-20 seconds)
- Turn off the heat, cover with a lid until ready to serve (but don't wait too long; these are good hot).
Bay Leaf Bush or Tree
Did you Know This About Bay Leaves
Bay leaves are laurel leaves from the bay laurel tree or shrub.
They are one of Apollos symbols.
The Greeks and then the Romans used to crown their fighters and athletes and gladiators with wreaths of laurel.
Its botanical name is laurus nobilis.
It is the source of the words baccalaureate and poet laureate.
Bay leaf or (laurel) is a particular, wintry tasting aromatic leaf which doesn't enhance all foods as much as say, parsley, or rosemary, or sage do.
Bay leaf has a tree/wood-like smell; it's strongly pungent and there's something eucalyptus in there too with maybe some mysterious hints of wild mint or sorrel - those sorts of smells.
It's not a leaf you'd generally add to your home made stock, or use to flavor roast chicken or many fish dishes. No. It's particular. Bay leaf accompanies few foods really well - aside from sausages. Here is a short list of other foods which taste good with a little bay leaf, (laurel).
- Brown lentils are good with a bay leaf
- Scandinavian people like to use it in pickles
- Russian people sometimes put it in Borscht
- I think certain pork stews would be tasty with bay leaf as would game or wild boar, but not too much of it
- One small leaf could be very nice in pasta sauces that cook for a long time
It is a pleasantly 'new' to taste a pan of cooked sausages that have had a few leaves of bay in there to lightly flavor them up. The sausages taste more sausagy.
I learned this recipe from a Roman painter years ago when I first came to live in Italy. He was my husband's best friend. His dishes were as wonderful as his paintings, always touched with original flair. He enjoyed explaining what and why he was doing things as he cooked.
"This cuts the fat" ("Questo taglia il grasso")
Note About Taking Off Sausage Fat
If your sausages are very fatty, then you could drain the fat off towards the end of their cooking - just before you add the balsamic vinegar - but leave a teaspoon in so that the sausages don't stick to the bottom of the pan and can mix nicely and tastefully with the balsamic vinegar.
A little fat is good for you, no matter what they tell you!
Balsamic Vinegar on Sausage
Adding a dash or two of the balsamic vinegar to this tasty Italian sausage recipe at the end cuts the fattiness. It sharpens and heightens the sausage flavors whilst giving you a delicious brown sauce to pour over your food. You don't taste the vinegar!
Suggestion: Add the vinegar by sprinkling it over the sausages very gently and then turn them over straight away. (They can't be zonked with vinegar. It has to be a subtle addition.)
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What to Serve with Tasty Italian Sausage Recipe
This tasty Italian sausage recipe would be great with hash brown potatoes, or with fried potatoes, Yorkshire Pudding, or with lentils, or simply on its own with chunks of your home made farmhouse loaf.
If you have enjoyed this recipe, or have tasted it and would like to rate it, I'd appreciate it. The stars are up above! (under the photo of the Luganega sausage cooking in the pan). Thank you!
Home Made Bread Nice with Italian Sausage Recipe
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© 2013 Penelope Hart