Category Archives: Meat

Cheesy Baked Meatballs in Marinara

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Includes Frankie’s Marinara Sauce Recipe

Who doesn’t love meatballs? I’d venture to say that some vegetarians have dreams about them. I made dozens and dozens of them trying to get this recipe perfect. We had spaghetti with meatballs, meatball sandwiches, meatballs in the refrigerator, meatballs in the freezer. But all this hard work paid off. This is one of the best meatballs you are ever going to eat, even better than your Italian Nana makes (but don’t tell her—you might hurt her feelings—or she might have your cousin Guido come after me).

You can serve these as an appetizer, a main dish, or served over pasta. They are perfect for those on a Keto diet, either as is, or served atop a pasta substitute. For this presentation I topped them with small rounds of provolone cheese. You can forgo the cheese if desired or simply top with shredded mozzarella or provolone.

Printable Meatball Recipe PDF
Printable Marinara Recipe PDF

KETO DIETERS: Simply replace the bread in the recipe with a low-carb or Keto bread.

Making homemade meatballs is easier than you think, and quite fun!

I prefer my meatballs baked, though you may pan fry them in oil if you prefer, which will yield a darker, crustier exterior. A mini muffin pan is ideal for baking, providing even cooking. If you do not have one, a baking sheet works fine.

Once you get your meatballs in the oven it’s time to make your marinara. It’s really simple, but feel free to use your favorite jarred sauce.

After the meatballs and sauce are ready, it’s simply a matter of adding the meatballs to the sauce and topping them with cheese. I recommend using a half-quantity of my Marinara recipe. Save the rest for pasta or some other use. It freezes beautifully.

The last step is to place the cheesy meatballs under the broiler to melt and slightly brown the cheese. Aren’t they a thing of beauty?

Cheese Meatball Recipe:

Marinara Recipe:

Printable Meatball Recipe PDF
Printable Marinara Recipe PDF

Buon appetito! 

To subscribe to my food blog, Frankieinthekitchen.com go to the top left of the home page. By subscribing, you’ll never miss any of my fabulous recipe postings.

Grazie mille!

Lamb Shanks Braised in Red Wine & Tomato with Homemade Pici Pasta in the Lamb Braising Sauce

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Lamb Shank Recipe PDF
Pici Pasta Recipe PDF

This recipe idea came to me when I was writing Death in Abundance, the third Antonio Cortese Mystery novel set in beautiful Montepulciano, in Tuscany. In the novel, Antonio’s aunt prepares these amazing Lamb Shanks, and the family gathers around to make homemade pici pasta. Once the lamb shanks are done cooking, she adds tomato paste to the braising liquid to create this amazing pasta sauce!

If you want to know more about my novels check out my author website … frankcurtiss.com

WHAT IS PICI? Pici is a thick, rustic pasta rolled out by hand. You can easily substitute dried bucatini pasta, or any other pasta shape that you like.

If you are on a Keto Diet you can forego the pasta or substitute zucchini zoodles, spaghetti squash, or hearts of palm pasta, available at Trader Joe’s. I only made two lamb shanks, but the sauce would easily accommodate up to six servings of pasta.

BRAISING EXPLAINED: Not all home cooks understand what braising is. It is simply the process of cooking the meat for an extended period in liquid which tenderizes the meat. In my view, it is the only way to cook a lamb shank which is otherwise a tough cookie so to speak. Meats are almost always browned in advance to maximize flavor.

PREPARATION TIME: Braising is a slow-cooking process. With that in mind you need to allow for a long cooking time, typically about three hours in the oven after you brown the meat. Additionally, you need time for your mis en place, the assembling and preparation of ingredients, such as cutting up the vegetables and herbs. This could take an hour if you’re extra fast with the knife. If you throw in the time for browning the meat and then allowing the meat to rest after it comes out of the oven, you’re looking at a total of about five hours give or take.

But remember you’ll have plenty of time to do other things while the meat is in the oven. You can make fresh pasta if desired, or skip that and read a book, watch a movie, or play a game of cards. You only need to stop once and turn the meat over to ensure it cooks evenly.

MIS EN PLACE is simply the French term for everything in place. In other words, assemble all your ingredients, then do any pre-preparation such as slicing, dicing, mincing, etc. This will make the job so much easier. In this case, the first thing you should do is place your meat out at room temperature and salt liberally before doing the other assembly and prep. Then if you are using dried mushrooms, place those in a cup or bowl with about a cup of hot water to rehydrate them.

Next, you want to brown the lamb shanks. Heat two tablespoons of the oil in a large, flat-bottom Dutch Oven or heavy-bottomed pot over medium-high heat until oil begins to shimmer. Brown lamb shanks well on all sides and transfer to a platter. I really like this enameled cast-iron braising pan I bought at Costco! If you have more than three to four shanks, you’ll need to brown them in two batches.

After browning the shanks, reduce heat to medium and add additional olive oil if needed. Add onions, carrots, celery, garlic, and herbs. Sauté, stirring occasionally until the vegetables start to caramelize, about 10 to 15 minutes. Add mushrooms with their liquid.

Meanwhile, pre-heat oven to 325 F (or slow-cooker if you prefer).

Add the wine and chicken stock. Use a spatula or wooden spoon to scrape the browned bits from the pan bottom (this step is known as deglazing). Simmer until liquids are reduced by about a quarter.

Now, use your hands to squish the whole plum tomatoes and add them to the sauce. Careful or they will squirt juice in your eye!

Next, return the shanks to the pan and turn to coat all sides. Cover and place in the oven for approximately 3 hours, or until a knife inserted into the meat meets no resistance. After 1-1/2 to 2 hours, flip the meat over (see Frankie’s Tips).

When the meat is fully cooked you will see it pulling away from the bone. Transfer the meat to a platter and cover with foil to rest for 10 to 15 minutes. While meat is resting move the pan of sauce back to the stovetop. Add tomato paste to the sauce to accomplish the thickness you desire. Taste the sauce and add salt and pepper to taste.

Here is the recipe for the lamb shanks. Then if you want to make the pici pasta, you’ll find that recipe below.

Ingredients:

Procedure:

  • One lamb shank per person (see Frankie’s Tips)
  • salt & pepper
  • 3 to 4 tablespoons olive oil
  • 1 to 2 oz. dried porcini mushrooms
  • 1 medium onion—diced
  • 2 medium carrots—diced
  • 1 to 2 ribs of celery—diced
  • 3-5 cloves garlic—minced
  • 3 sprigs Italian parsley—chopped
  • 2 sprigs fresh rosemary—chopped
  • 1-1/2 cups Tuscan red wine (see Frankie’s Tips)
  • 2 cups chicken stock
  • 28 oz. can whole-peeled plum tomatoes
  • 3-5 ounces tomato paste
  • Recipe of homemade pici pasta or one-pound dried bucatini or pasta of choice.

Frankie’s Tips:

  • I recommend one lamb shank per person. This may be more than most people will eat but the leftovers are superb!
  • You can use any red wine but for authenticity I suggest a Tuscan Sangiovese. In my novel they used a Rosso di Montepulciano but that they be hard to find unless you have an excellent wine shop nearby. Any Sangiovese, such as an inexpensive Chianti, will do fine.
  • I went to three stores looking for porcini mushrooms. All of them were out of stock or did not carry them. I settled on dried oyster mushrooms which were still quite acceptable, but I would use porcinis if you can find them.
  • If you are making your own homemade pici pasta I would start it as soon as your lamb shanks go into the oven. You will find the recipe on the following page.
  1. Salt and pepper lamb shanks on all sides. Allow to sit at room temperature for about an hour.
  2. Place dried mushrooms in 8 ounces of hot water. Set aside to rehydrate.
  3. Prep all ingredients (a step the French call mis en place).
  4. Heat two tablespoons of the oil in a large, flat-bottom Dutch Oven or heavy-bottomed pot over medium-high heat until oil begins to shimmer. Brown lamb shanks well on all sides and transfer to a platter.
  5. Reduce heat to medium. Add additional olive oil if needed. Add onions, carrots, celery, garlic, rosemary and half of the parsley (save remainder for garnish). Sauté, stirring occasionally until the vegetables start to caramelize, about 10 to 15 minutes. Add mushrooms with their liquid.
  6. Pre-heat oven to 325 F (or slow-cooker if you prefer).
  7. Add wine and chicken stock. Use a spatula or wooden spoon to scrape the browned bits from the pan bottom (this step is known as deglazing). Simmer until liquids are reduced by about a quarter.
  8. Use your hands to squish the whole plum tomatoes and add them to the sauce. Return the shanks to the pan and turn to coat all sides.
  9. Cover and place in the oven for approximately 3 hours, or until a knife inserted into the meat meets no resistance. After 1-1/2 to 2 hours, flip the meat over (see Frankie’s Tips).
  10. Move meat to a platter and cover with foil to rest for 10 to 15 minutes. While meat is resting, add tomato paste to sauce to accomplish the thickness you desire. Taste sauce and add salt and pepper as needed.
  11. Enjoy your meal with joy, laughter, and a heart of gratitude for all your blessings. Buon appetito!
Lamb Shank Recipe PDF

Making Pici Pasta if Desired:

This rustic, hearty pasta from central Italy is super fun and easy to make. It is not an egg pasta. It has a mere four ingredients (or five if you choose to use two types of flour as some do). It is perfect with a Tuscan meat sauce, or with Pasta all’Amatriciana from the town of Amatriciano in Lazio. It is a fun group project so if you have the counter space, I suggest making it with friends or family. They’ll love it!

It will be even more fun if you put on some Italian music and open a bottle of Italian vino!

PRONUNCIATION: But I won’t let you make this pasta unless you know how to pronounce it, haha! You might embarrass yourself in front of friends.

It’s simple. The i’s are pronounced like longs e’s and the c is pronounced like a ch. So, the pronunciation is pee-chee, with a slight emphasis on the first syllable.

If you don’t want to make the pasta, or drive all over town looking for it, feel free to substitute another pasta that you like. My favorite for this would be dried bucatini pasta which is about the same thickness but hollow on the inside like a straw. I did find pici online but mostly for outrageous prices. So, let’s just get busy and make our own. The recipe I am giving you is for the food processor. You can do the same thing in a mixer using the paddle attachment, or if you’re more adventurous, watch a video on how to mix it by hand. That is more than I want to cover here. Maybe in a future post.

I neglected to get pics of making the dough. I’ll let you read that in the recipe below.

The first picture above was taken after I made it. I allow it to rest in a plastic bag for 15-20 minutes. Next, I pull it out, cut off some strips, and return the remaining dough to the bag so it does not dry out. Then I take those strips and roll them out to roughly the thickness of a normal size drinking straw. The third photo only shows one hand because the other hand was holding the camera. Two hands are better of course. You can also lift these up to roll them between your two hands. Don’t worry about perfection. You’ll have some slight variations in thickness. I like to say, “Rustic is cool!”

As you roll these out set them aside on a floured baking sheet or countertop. If they are going to touch or overlap, make sure they are well floured or they will stick together. Continue until all dough is used up. There is no rush to cook them. You can use these right away, or let them sit for a time. It won’t hurt them. Or feel free to freeze them for later use.

COOKING PICI: Pici pasta cooks like any other fresh pasta, meaning it will cook quite a bit faster than dried pasta. It should only need two to four minutes depending on just how thick you rolled them. This is a lot of pasta, so I recommend cooking half at a time and use a skimmer or tongs to remove.

The recipe below will serve 6

Ingredients:

Procedure:

  • 3 cups unbleached all-purpose flour* *(or 2 cups all-purpose flour and one cup of semolina–see Frankie’s Tips)
  • 1 teaspoon kosher salt or fine sea salt
  • 3 teaspoons olive oil
  • approximately 1 cup warm water (see step two of instructions)

Frankie’s Tips:

  • The objective is to achieve a dough which has an adequate level of moisture without being too wet. If you’ve never made dough before, it is better to err on the side of slightly too much moisture as the dough will be easier to work with. However, this will require more flour on your work surface and a longer drying time before cutting.
  • Just work the dough enough to bring it all together. Overworking will create tough pasta.
  • When rolling these out it is easier if you have little or no flour on the work surface. Too much will make them difficult to roll (as opposed to sliding around in the flour).
  • Some people like to use part semolina flour which is the flour used to make dried pasta. It will give a more yellow to the dough which is fine. If you want to try it, make sure it is finely ground. It costs more and can be hard to find.
  1. Place flour, salt, oil, and 3/4 cup warm water in a food processor.
  2. Process for about 15 seconds. Stop the food processor and feel the dough. It should begin adhering together when squeezed between your fingers (but not be wet and sticky). If the mixture has not begun to form a ball – gradually add a little more water, about a tablespoon at a time. Continue processing in short bursts until the mixture just begins to come together as a ball.
  3. Remove mixture from processor and place on a lightly floured work surface. Squish it together then knead with the ball of your hand, turning and folding until the dough is smooth and elastic. Press into a rectangle, no more than one inch thick. Place in a plastic bag, or wrap with plastic wrap.Set aside to rest for at least 20 minutes.
  4. After resting, use a knife or pizza cutter to cut strips of dough (keep the remainder covered until needed). Take the strips and roll them on the work surface or between your hands to make long strings of dough. They should be fatter than spaghetti but no thicker than a straw. Set these aside on a floured tray or countertop. Continue until all dough is used up.
Printable Pici Pasta Recipe PDF

Buon appetito! 

To subscribe to my food blog, Frankieinthekitchen.com go to the top left of the home page. By subscribing, you’ll never miss any of my fabulous recipe postings.

Grazie mille!

Stracotto alla Fiorentina: Beef Braised in Red Wine, Mushrooms & Beef Stock

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Fiorentina refers to in the style of Florence, or Firenze. I featured this dish in my novel, Missing in Firenze, where it is prepared for the family in fictional Enzo’s Trattoria. Technically, stracotto translates as overcooked. In a way this dish is, because with braised dishes they are often cooked extra-long to tenderize the meat. You can use any cuts of roast beef for this (see Frankie’s Tips).

It turned out great–tender and flavorful–because that is what braising accomplishes for you. I used a Dutch Oven to brown the meat and vegetables and then transferred it to my Ninja Slow Cooker for the braising. I could just have easily transferred the Dutch oven to a low oven for the long braise.

By the way, this is a perfect dish for those of you on a Keto diet!

Before we go further, here are some images of Firenze for your enjoyment! The one on the top left was the trattoria on which I modeled the fictional Enzo’s Trattoria.

The first thing I did was generously salt & pepper the meat and set out to allow it to come closer to temperature.

Next, I gathered and pre-prepped all of my ingredients. This is an important habit to get into. It makes the rst of the job far easier!

The next step was to brown the meat well on both sides. Getting a good browning is one key to great flavor. A Dutch Oven is perfect. If you don’t have one, use a cast iron skillet or other heavy bottom pan. Cook on medium-high heat. Transfer the meat to a plate and set aside.

Next, reduce heat to medium. Add additional olive oil if needed. Add mushrooms, onions, carrots, celery, garlic, and herbs. Sauté, stirring occasionally until the vegetables start to caramelize, about 10 to 15 minutes. Add the wine and use a spatula or wooden spoon to scrape the browned bits from the pan bottom (this step is known as deglazing). Simmer until wine is reduced by about half. Add the stock and stir well. Then return the meat to the pan. Bring to a boil, then cover.

I wanted to finish mine in my Ninja Foodi on slow cook, so I transferred the vegetable mixture into that pot and added the meat. Otherwise, just place the meat back into the Dutch Oven and cook in the oven at 325 F. for about three hours, or until a knife inserted into the pan meets no resistance. Turn the meat over about halfway through the cooking.

Once fully cooked, move the meat to a cutting board and cover with foil to rest for 5 to 10 minutes.

While meat is resting, liquidize the sauce with a hand-held blender (or transfer to a blender or food processor). Taste sauce and add salt and pepper as needed.

Slice the meat and serve covered liberally in the sauce with good rustic bread to sop up the juices.

Smile and pat yourself on the back for a job well done! Thank God for his goodness as shown in this wonderful meal you are about to partake of.

4 servings or more depending on the size of the roast.

NOTE: Quantities below vary depending on the size of the roast you use.

As mentioned in the intro, this dish is featured in my Antonio Cortes Mystery novel, Missing in Firenze, where it is prepared for the family in the fictional Enzo’s Trattoria, along with many other mouthwatering dishes. Books may be ordered on my author website: www.frankcurtiss.com

Ingredients:

  • Beef Roast of your choice – two to five pounds (see Frankie’s Tips)
  • salt & pepper
  • 3 to 4 tablespoons olive oil
  • 4 to 6 ounces mushrooms—sliced thick
  • 1 to 2 medium onions—diced
  • 1-2 large carrots—diced
  • 1 to 2 ribs of celery—diced
  • 3-5 cloves garlic—chopped
  • 2 to 4 sprigs fresh thyme—chopped
  • 2 to 4 sprigs fresh rosemary—chopped
  • 3-6 leaves fresh sage—chopped
  • 2 to 3 bay leaves
  • 1-1/2 to 3 cups red Tuscan wine (see Frankie’s Tips)
  • 2-4 cups beef stock
  • Rustic bread (optional) for sopping up the juices.
Download Recipe PDF

Frankie’s Tips:

  • You can use any cuts of roast beef for this, from a fine rib roast to a tri-tip, to a humble chuck roast which is what we used. Ours was only about two and a half pounds because it was for two of us. But you could easily do a five-pound roast using the same method. Simply adjust your other ingredients as needed. It does not need to be exact.
  • You can use any red wine but for authenticity I would suggest a Tuscan Sangiovese such as a Chianti. The higher end roast that I cook, the higher quality wine I would use.
  • I browned my meat and vegetables in a Dutch Oven, then transferred to a Ninja to slow cook to save energy. I failed to turn my meat during cooking and the bottom was a little overcooked. Next time I will flip it over about halfway through.

Procedure:

  1. Salt and pepper beef on both sides. Allow to sit at room temperature for about an hour.
  2. Prep all ingredients (a step the French call mis en place).
  3. Heat two tablespoons of the oil in a large, flat-bottom Dutch Oven. oval casserole, or heavy-bottomed pot over medium-high heat until oil begins to shimmer. Brown the beef well on all sides and transfer to a plate.
  4. Reduce heat to medium. Add additional olive oil if needed. Add mushrooms, onions, carrots, celery, garlic, and herbs. Sauté, stirring occasionally until the vegetables start to caramelize, about 10 to 15 minutes.
  5. Add the wine and use a spatula or wooden spoon to scrape the browned bits from the pan bottom (this step is known as deglazing). Simmer until wine is reduced by about half.
  6. Pre-heat oven to 325 F. (or slow-cooker if you prefer).
  7. Add the stock and stir well. Then return the meat to the pan. Bring to a boil, then cover. Place in the oven for approximately 3 hours, or until a knife inserted into the pan meets no resistance. After 1-1/2 to 2 hours, flip the meat over.
  8. Move meat to a cutting board and cover with foil to rest for 5 to 10 minutes.
  9. While meat is resting, liquidize the sauce with a hand-held blender (or transfer to a blender or food processor). Taste sauce and add salt and pepper as needed.
  10. Slice the meat and serve covered liberally in the sauce with good rustic bread to sop up the juices.

I hope you’ll enjoy this recipe. It’s really delicious! Buon appetito!

To subscribe to my food blog, Frankieinthekitchen.com go to the top left of the home page. By subscribing, you’ll never miss any of my fabulous recipe postings.

Grazie mille!

Hunter’s Wife’s Chicken (AKA Chicken Cacciatore)

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According to folklore this central Italian dish dates to the Renaissance. Cacciatore translates hunter. It is thought that the first cacciatore was not made with chicken at all, but with rabbit (as it often still is), or other wild game. I’ve heard it said that if the hunter returned without something more substantial that the wife would make it out of chicken. Who knows the real story? But we do know it is delicious!


This dish can be found in my first novel, Deception in Siena, where it is prepared by Antonio Cortese’s (our protagonist) sister and aunt.

Many recipes use peppers. However, I consider it more of an Autumn dish, a time when peppers would not have been available. Thus, I’ve made my recipe with carrots, onions, mushrooms, and olives.
My favorite way to serve this is over polenta. You can also serve it over pasta or mashed potatoes. My wife
and I are currently on the Keto diet, so I served it with faux mashed potatoes made with cauliflower which made it a Keto friendly recipe!

I strongly suggest that you assemble and pre-prep all of your ingredients before you begin to cook, a step the French call mis en place (everything in its place). It will help you not to burn anything or leave anything out.

Use whatever cuts of chicken you want or this. I used thighs and a chicken breast. The breast was huge, so I deboned it and cut it into a few smaller pieces.

The next step after slicing and dicing is to heat two tablespoons of the oil in a large, flat-bottom skillet over medium-high heat until oil begins to shimmer. Place chicken in a single layer in the skillet and cook until golden brown—3 to 4 minutes per side depending on thickness of chicken–until firm to the touch when pressed (this indicates doneness). Transfer to a plate or tray atop paper towels.

Next, reduce heat to medium and add mushrooms, onion, and carrots. Sauté, stirring occasionally until onions and carrots are softened. Add garlic and herbs and sauté an additional one to two minutes.

Add the white wine and use a spatula or wooden spoon to scrape the browned bits from the pan bottom (this step is known as deglazing). Simmer until wine is reduced by about half.

Add canned tomatoes, crushing with your hands as you do. Add olives, tomato paste, and the remaining olive oil.

Add about a teaspoon of salt and several grinds of fresh black pepper. Stir together well. Taste sauce and adjust seasoning to your liking (I almost always add more, but I love salt!).
Add chicken to sauce, along with any juices on the plate. Turn to coat lightly. Cook together for 4 to 5 minutes.

Thank God for his goodness as shown in this wonderful meal you are about to partake of!

4 servings

  • 2 pounds of chicken cuts of your choice (see Frankie’s Tips)
  • salt & pepper
  • 4 tablespoons olive oil
  • 6 ounces mushrooms—sliced thick
  • 1 medium onion—diced
  • 2-3 carrots—diced
  • 3-5 cloves garlic—minced
  • 2 tablespoons fresh rosemary—chopped
  • 2 tablespoons Italian parsley—chopped (plus extra for garnish)
  • 1 cup white wine
  • 4 to 5 oz. olives of your choice
  • 28 oz. can whole peeled tomatoes
  • 1 tablespoon tomato paste

Procedure:

  1. Pre-prep all ingredients (a step the French call mis en place). Salt and pepper chicken on both sides.
  2. Heat two tablespoons of the oil in a large, flat-bottom skillet over medium-high heat until the oil begins to shimmer. Place chicken in a single layer in the skillet and cook until golden brown—3 to 4 minutes per side depending on thickness of chicken–until firm to the touch when pressed (this indicates doneness). Transfer to a plate atop paper towels.
  3. Reduce heat to medium and add mushrooms, onion, and carrots. Sauté, stirring occasionally until onions and carrots are softened. Add garlic and herbs and sauté an additional one to two minutes.
  4. Add the white wine and use a spatula or wooden spoon to scrape the browned bits from the pan bottom (this step is known as deglazing). Simmer until wine is reduced by about half.
  5. Add canned tomatoes, crushing with your hands as you do. Add olives, tomato paste, and the remaining olive oil.
  6. Add about a teaspoon of salt and several grinds of fresh black pepper. Stir together well. Taste sauce and adjust seasoning to your liking (I almost always add more, but I love salt!).
  7. Add chicken to sauce, along with any juices on the plate. Turn to coat lightly. Cook together for 4 to 5 minutes.
  8. Thank God for his goodness as shown in this wonderful meal you are about to partake of.

Buon appetito! I hope you enjoy this recipe! Frankie

Download Recipe PDF
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Making homemade Italian Sausage… it’s fun, and easier than you think!

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Making your own sausage is a fun and rewarding adventure!  And it’s easier than you think.

At Frankie’s we made our own bulk sausage from pre-ground pork.  That is super easy!  But I had never ground my own meat or made links.  It only took a little practice until I felt somewhat competent.  I trust you will too.

 

 

 

There are various ways you can make sausage.  Each one creates more work than the previous but gives you greater control over quality and flavor.  And if you are like me… creates more fun.

Do you want to double the fun?  Think about doing this with a friend or family member.

 

 

SAUSAGE MAKING METHODS:

  • Simple Bulk Sausage… the simplest way to make sausage is to buy a good quality ground pork (or ground chicken) and mix in your own spices to create a bulk sausage (bulk meaning not in a casing). This is super easy and gives you control over the flavor profile and heat level.
  • Fresh Ground Bulk Sausage… this process adds the step of grinding your own meat and mixing in the spices. Fresh ground meat is hard to beat.  And it gives you total control over fat levels.

 

  • Link Sausage ( in casing)… includes the step of stuffing the sausage in casings. This is the most complex step but with a little practice becomes quite fun.

EQUIPMENT NEEDED:

  • To make Simple Bulk Sausage… you do not need any special equipment at all.  You can mix it completely by hand or in a stand mixer.
  • To make Fresh Ground Bulk Sausage… you will need a meat grinder, or a meat grinding attachment for a stand mixer. I have one for my Kitchenaid mixer.   The Kitchenaid grinder attachment runs from about $40 to $80 or more depending on if you buy the plastic or stainless steel  version and where you buy it.   I have the plastic one and it works fine.  You can buy a well rated manual crank meat grinder for under $40.  If you plan to grind a lot of meat (think ground sirloin burgers too!), you can invest in an electric grinder.  Inexpensive (but not well rated) models are available for under $60 or you can spend up to several hundred dollars.
  • To make Link Sausage… you need a piece of equipment called a Sausage Stuffer, or a Sausage Stuffer attachment such as the one shown which is for my Kitchenaid. Sausage stuffers can range in price from under $50 to well over $100.  The mixer attachment is only about $10 but honestly I found it to be a pain in the rear to use… it was hard to feed the meat.   A friend gave me a Cabela’s Sausage Stuffer which appears to be identical to one made by Weston (I’m pretty sure they make it for Cabela’s).  It is much easier to push the sausage through.

HOW MUCH FAT IN THE MEAT?

Whether you are grinding your own meat or buying it already ground, you need to think about how fatty you want it.  Fat equals flavor, moistness, and tenderness in the meat, but we all know you can have too much of a good thing.  I don’t know about you but I don’t want mine super-greasy and I like to eat reasonably healthy, so…

I’ve heard people saying to use 50/50 lean to fat.  REALLY?!  I’d like to live a few more years.   Totally unnecessary!  Other people try to take the fat total as low as 10%.  I think that is too low myself.  Most sausage makers recommend 30% fat, but you can easily go down to around 20% in my opinion and have a pretty moist and flavorful sausage.

But how do you know how much fat is in the meat?  If you buy ground meat, it should list it.  But if you are grinding your own meat it’s not easy to figure out.  If you use a pork butt or shoulder, as I did, it will probably be in the 25-30 range.  You can always trim off some of the fat if you want.  I did take some of the thick fat off of mine so was probably in the 20% fat range and was very happy with the results.

If you want to get more exacting… well you’ll need to go do your research.  My goal is to keep this process simple.

WHAT KIND OF MEAT TO USE?

If making pork sausage I suggest using a pork shoulder or butt. There is not a lot of difference in the cuts and they will be similar in fat content.  If it seems particularly fatty, feel free to trim off some excess.

If you want to go the chicken route you probably know that dark meat is fattier than white.  I would use about a 60/40, or 70/30 blend of dark to white meat.  Either way you need to incorporate the fat but not the skin.  So if you get chicken which is skinless and trimmed, you may find it difficult to get enough fat.

Alright.  Let’s make some sausage!

HOW TO MAKE SAUSAGE:

NOTE:  If buying pre-ground meat skip to Step 2

Step 1:  GRINDING SAUSAGE.

  1. You want to cut your meat into approximately 1 inch cubes (or some people like to cut it into strips). If you have a larger grinder, adjust the size accordingly. You will find the meat to be easiest to cut if it is super cold, or even partially frozen.  A really sharp knife will also make the job easier.
  2. Grinding meat which is very cold works best. I put mine on an aluminum sheet and placed it in the freezer for about 20-30 minutes before grinding.
  3. Set up your grinder according to manufacturer recommendations. If it has two to three grinding plates, the small one is usually for cheese and breadcrumbs.  Most manufacturers will have youtube videos which can be really helpful to watch if this is your first time grinding meat.
  4. Grind your meat and set aside.

Step 2:  MIXING YOUR SAUSAGE INGREDIENTS.

NOTE:  The recipe below is for 5 pounds of meat.  If you are going to this trouble then you may as well make extra and freeze it.  It will last for months.  If you want to make more or less, you’ll need to adjust the quantities accordingly.

Mix according to the attached recipe.  A stand mixer work best.

But you can mix by hand.  Mix it just long enough to blend well.  DO NOT over-mix!  You don’t want to turn it into a paste.  It will be helpful if you spread the herbs and other ingredients around before mixing (as opposed to dumping all the salt in one spot for instance).

Step 3:  PUTTING SAUSAGE IN CASINGS.

Remember this is an optional step.

You can use your sausage in bulk form for meat sauce or pizza.  But if you want to make it into links you’ll need a Sausage Stuffer as discussed earlier.  You’ll also need Sausage Casings.

Because this is a little more intimidating than making bulk sausage I’ve referred you to a few short videos.  Take a look at those and you will see just how easy it is.

REGARDING SAUSAGE CASINGS:

You can probably purchase casings from your local butcher if you have one who makes sausages.  But probably the easiest way to get casings is to shop online.  There are various types of casing available, including natural hog casing or collagen casings.  I used natural hog casings for mine which I purchased in a home pack size from Amazon.  Here is the link to the casings I bought…

https://www.amazon.com/gp/product/B00EZTIGNA/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Rather than me spending a lot of time explaining the pros and cons of each and casing type and how to use them I suggest you watch the following short videos from Meatgistics University which explains it really well.

Te first video is on “Choosing the Right Casing”…                            https://www.youtube.com/watch?v=2AAD8Lx76b0

The second video gives additional info regarding casings for Brats & Italian Sausages. https://www.youtube.com/watch?v=wE2spjzTrxQ

 

OKAY, LETS GET STUFFING:

NOTE:  Here is another video I suggest you watch.  It is on stuffing the sausage.  It starts out talking about bratwurst but the same principles apply to your Italian Sausage…  https://www.youtube.com/watch?v=IFXPNG0U82o

  1. Once you have your casings you will prepare them per instructions on package (or video). Each casing type is different so I won’t get into the details here.  Natural hog casings like I used must be soaked and rinsed prior to use.
  2. Then you load the casings on the Sausage Stuffer attachment which is basically a hollow nozzle on your Sausage Stuffer which will feed the sausage into your casing. Then you tie off the end of the casing.
  3. Next you feed the sausage into the stuffer which feeds it into the casing. Feed it into a long rope and then twist off the individual sausages.  All of this is shown in the video.

That’s all there is to it.  Now all that’s left is to cook it up and enjoy it in pasta or on a pizza.  Or grill up some links with peppers and onions!

Just think how impressed your friends will be when you grill up some sausages for them and tell them you made them yourself!  I hope some of you will give this a try.  If you do so I’d love to get your feedback on how you did and if my information was helpful.

Below is the recipe for making Homemade Italian Sausage.  If you’d prefer the recipe in a PDF click here… Homemade Italian Sausage

Click to enlarge

Ciao and buon appetito.  May God richly bless your table with joy, love, laughter, and great food!

Frankie

My new outdoor kitchen

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Frankie and his new Italian Pizza Oven

I have just fulfilled a decades long dream!  I recently completed the addition of a beautiful outdoor kitchen at my home in Redmond, Washington.  I am a happy camper as they say.

My new kitchen includes an Italian wood-burning pizza oven made by Fontana Forni, a beautiful new Delta Heat grill made right here in the good old USA, a Blaze double ring power burner (that will boil a huge pan of pasta water in just minutes), and I built in a spot for old favorite stand-by… my wood charcoal burning Big Green Egg which I’ve had for about a decade (to which I added a rotisserie).  We also installed an outdoor heater to keep the covered portion warm and useable all winter.

Humble beginnings

The process started last spring.  I researched pre-fabricated islands and talked to others about building some or all of it for me, but when all was said and done I decided the only way to get what I wanted, in a timeframe I wanted, and at a price I could afford, was to build it myself.  Luckily I am now semi-retired so was able to devote a lot of time to it.

Siding begun

Forms for countertop complete

 

 

 

 

 

 

So last May I began to do just that.  It took a little convincing with my wife, who didn’t want to deal with a torn-up patio all summer, but I promised to keep the mess to a minimum (which I managed to do except when doing stonework), and get the project done as quickly as possible.

My original goal was to complete it before going on vacation in early July.  I wasn’t quite there but did manage to have it mostly complete and useable by the end of July.  There were finishing touches which took a few additional weeks but now it’s complete and I am extremely happy with the results.  AND, I managed to hit my budget!  It still was not cheap but I’m certain I would have spent at least twice what I did if I’d have had a contractor do the work.

Concrete work

I did hire out two things.  I had an electrician friend wire the outlets and the electric heater.  And I hired someone to do the concrete counter top, for which I built the forms.  I did the rest myself, including drawing up the plans, the framing, siding, stonework, tile, and cooking equipment installation (well I did hire my teenage grandson and his buddy to carry that big pizza oven).

Coming along

The remarkable part is that I was not experienced at much of what I did.  I’ve done some framing but had never done any stonework.  That’s where having good friends comes in.  I picked the brains of three contractor friends (and found out there are multiple ways to skin a cat!).  I received guidance from another friend who had done stonework (and borrowed his stonecutter).  And I utilized YouTube videos to fill in some gaps.  It’s amazing what you can learn on-line these days!

Joetisserie added to my Big Green Egg

Using my power burner

 

 

 

 

 

 

I hope you enjoy seeing these pictures of the job in progress, and a few of the meals we’ve been preparing.  I had a great time with this project and it was very rewarding.  The only thing better is the fun of cooking with all of my new toys!

Fontana Forni Pizza Oven

 

 

 

 

Celebrating with family. My son Chris.

Family fun. My sons Noah and Chris making pizza

 

 

 

 

 

 

 

 

UPCOMING:  With this job complete I am ready to get back to some regular food blogging.  My ambition is to do a series on pizza making.  Look for the first post soon.

 

Pizza Rustica (AKA Torta Rustica, AKA Easter Pie)

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Is it a pizza?  No, not really.

Ciao amici!  With Easter coming early this year I wanted to post this in time for you to consider making it for your Easter brunch or dinner.  It is well worth the effort involved.

This is not really a pizza in the traditional sense. It is often referred to as a torta, which I think is more accurate. In Naples and southern Italy it is traditionally served on Ash Wednesday and again on Easter so it is also known as Easter Pie.

 

This dish is very unique in that it combines a sweet, tender, egg pastry dough (what the Italians call pasta frolla) with savory fillings such as prosciutto, salami, eggs, and a blend of cheeses. The sweet-savory combination comes alive in your mouth. It is one of my personal favorites.

If you are having a party or an Easter brunch, and don’t mind going to a little trouble—this delightful, unusual dish will impress your guests like few others. It looks gorgeous. It’s delicious. And it tastes unlike anything they’ve ever had before. We made it for one of our Frankie’s wine dinners and it was one of the most popular dishes we’ve ever served. It may be served hot or at room temperature.

Buon appetito!

Pizza Rustica Recipe PDF

 

 

Frankie’s Chicken Marsala… perfect for a special dinner

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This recipe is is my cook book, but for those who do not have a copy I wanted to post it here. This would be a great recipe for Christmas Eve or New Year’s or any time you want to impress your friends or family. And it really is fairly easy to prepare. No special skills needed!

I tried many different recipes before developing this one. I took the best from each and developed my own recipe which I think tops them all.

Marsala is a fortified wine from the Island of Sicily.  It comes in a “sweet” or “dry” version. The recipe calls for Sweet Marsala, but I’ve used Dry and liked it just as well. It is just slightly less sweet.

If you are on a Keto diet, this recipe is easy to modify. Simply substitute a Keto friendly flour such as almond flour for the regular flour. You’ll notice little difference.

Hope you enjoy!  Buon appetito e buon Natale!

 

Printable Recipe PDF

Grilled Tuscan Pork

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Tuscan Pork Recipe PDF

The first time I made this I almost cried because it was so good.  I had made it for some guests who raved about it.  As you know, that makes it all the more rewarding.

I have cooked this on my Big Green Egg with a light addition of smoke from apple or cherry wood.  It is amazing.  But I also made it on

someone’s gas grill recently.  I brought along my little smoker box with wood chips and set it on top of the burners.  The resul

 

ts were nearly as good.  Even if you were to oven roast it, or grill it with no wood smoke it would be delightful.


To make this you cut into the roast and lay it out, fill it with wonderful things, then roll it back up and tie it.

I am basically a klutz and no pro at cutting meat or rolling and tying it up, so if I can figure it out I am confident you can as well. One of the keys to this is not to overcook it.

Recommended cooking temperatures for pork are lower than they used to be.  I cooked mine to 145 F and it was perfect… moist, tender, and full of flavor.

You can serve this a variety of ways. I have typically served it on a bed of white beans but you can serve it with potatoes, polenta, greens, roasted squash… the options go on-and-on.

If you are on a Keto diet, this recipe is easy to modify. Simply substitute a Keto friendly flour such as almond flour for the regular flour. You’ll notice little difference.

Buon appetito!

 

 

 

 

Tuscan Pork Recipe PDF

Beef Braciole … why did it take me so long?!

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Braciole Recipe PDF

Braciole is a beef roll up which hails from southern Italy. I saw a recipe which claimed to be a hundred year old family recipe, so it’s been around a long time.  For some crazy reason though, which I cannot for the life of me understand, I waited years before trying it.  Then I wondered what the heck took me so long!  It is not only delicious, but it’s really not that complicated or time consuming.  If you’d like you could serve it with pasta or over some polenta.

I’m not sure I’d classify this as a fancy dinner or rustic peasant food?  Either way I think it will impress your family or friends.

The steps are easy.  You (or your butcher) cut the steak thin, pound it out thinner, and then layer it with cheese, breadcrumbs, herbs and prosciutto… roll it up, tie it and cook it in some good tomato sauce and you’re ready to eat with a grateful heart.

This recipe would work well with a Keto diet. It does have some breadcrumbs. Leaving them out, or substituting Keto friendly bread crumbs would have little impact on the results. 

Buon Appetito!  Frankie

Braciole Recipe

 

 

Braciole Recipe PDF