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The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
1 pound ground Italian sausage, mild or hot. 1 medium yellow onion, finely diced. 2 bell peppers, finely diced. 1/4 teaspoon crushed red pepper flakes, optional. Salt and freshly ground black ...
In North America, Italian sausage most often refers to a style of pork sausage. The sausage is often noted for being seasoned with fennel or anise as the primary seasoning. In Italy, a wide variety of sausages , very different from the American product, is made.
This easy pork recipe is made entirely in the air fryer. It has a flavorful rub and a moist interior that comes out perfect every time. ... It's loaded with Italian sausage, a creamy tomato-based ...
Bologna sausage in sausage form and sliced Bologna sausage , informally baloney ( / b ə ˈ l oʊ n i / bə- LOH -nee ), [ 1 ] is a sausage derived from the salume mortadella , a similar-looking, finely ground pork sausage, originating from the Italian city of Bologna ( IPA: [boˈloɲɲa] ⓘ ).
Use ground beef and hot Italian sausage, jarred marinara sauce and ricotta and shredded mozzarella, instead of the notoriously laborious bechamel. ... This boneless pork chop recipe packs a ...
Mortadella Bologna PGI from Italy Mortadella with pistachios from Italy. Mortadella (Italian: [mortaˈdɛlla]) [1] is a large salume made of finely hashed or ground cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig).
olive oil cooking spray; 4 links lean Italian turkey sausage, such as Jennie-O; 7 cloves garlic, thinly sliced; 1 medium onion, sliced 1/4 inch thick; 1 / 4 cup no fat, sodium, or sugar added ...