Sausage and Cream Sauce
To taste Bologna in a bowl, make this simple recipe.
Marcella calls for sausage out of the casings without any fennel or strong spices. If you’ve been following the blog, you know that it’s not that easy to find. Instead of buying sausage, I just bought a half pound of pork shoulder, had it ground and added about a half teaspoon of kosher salt.
The interesting thing to me was using the small sauce pan instead of a skillet. Of course, it worked perfectly.
Here’s the pork cooking, after the onions:
And the sauce, after adding the cream:
And the finished dish:
We took this dish to share with our neighbors, who had also been to Bologna recently and they agreed. It’s totally authentic and delicious with the perfect balance of flavors.
Thanks again, Marcella!
I was the lucky neighbor who got to sample this wonderful pasta dish! Delicious!
Jan, I’m thinking this would be a delicious breakfast. Seriously.
Since Marcella’s sweet pork sausage is simply ground pork shoulder at a ratio of 3/1 lean to fat, and salt and pepper, you’ve got the same thing minus the casings.
I love it, “Bologna in a bowl”. Perfetto!
It sounds like you came up with a good solution for the sausage dilemma!
I thought I had left a post here ??? Has it disappeared or did I imagine it?
Deborah responds:
Marcella, I checked the junk folder to see if it ended up there. No where to be found.
What I originally wanted to point out was that although ground pork certainly looks as though it has worked out well for Jan, it’s not a solution to the dilemma. There are many recipes in which you need sausage in a casing. Perhaps Diane Urzi will kick off a movement to produce salt&pepper sausage for good Italian cooks.
I wonder where on the West Coast we could have some of Marcella’s sausage made. Any ideas?
Deborah replies: You know Nancy, it isn’t a mysterious thing. In fact all it is is fresh, high quality pork shoulder, salt & pepper. The ratio of lean to fat is 3-1.
The issue is not the degree of difficulty. The issue is finding someone willing to make special batches. If you have a good butcher with access to good pork, and some casings, you should be set.