Cook fresh sausages over low-medium heat in a cast iron skillet or on the grill, 7 to 8 minutes each side, until evenly browned  and cooked through (155ºF/68ºC). It should take about 15-16 minutes total cooking time. On the stove, heat a cast iron pan to medium, put a few drops of oil in the pan and spread it around, lower heat to low medium and place sausages in the pan.   If grilling, burn a fire down to lively coals. Please use hardwood, fruitwood, or mesquite, not briquettes or lighter fluid, as they impart a nasty flavor. Ideally, the grill surface should be about 9 inches above the coals. Place the sausages off the center of the heat. The sausages are ready to eat when their juices run clear and the sausages are firm to the touch.

Most any good sausage is delicious with arugula salad, pickled onions, or roasted rosemary potatoes. Uncased, Sweet Italian or Spicy Calabrian sausages are perfect for classic Cavatelli with sausage (squeeze them out of the casing, crumble and fry the sausage paste before adding to the pasta) and rapini; or with white beans and greens; my favorite is served on toasted ciabatta with vaguely vinegary grilled green peppers and onions – Old School, for sure.  Boudin blanc are best with sauerkraut or buttery mashed potatoes.

Properly refrigerated, fresh sausages will keep well for 7 days, and can be frozen for up to two months.

 © 2017 christopher lee