So i am wanting to make some vodka sauce (my recipe is very similar to this one except it uses cavatappi instead of penne (cavatappi is easier to fork), other small adjustments to spice levels because i like it that way) but i need a good protein to pair with it.
I don’t want to do a pork cutlet (i make mine like tonkatsu) because that’s too much work. I’m thinking of grilling up a good sausage and serving it, sliced or whole, on top of or to the side of the pasta, but i live in statesia. “italian sausage” is generally low quality compared to actual sausages that are made in italian styles. Anyone got ideas? Should I pop on a linguica or uncured soppressata? Something else? I don’t really want to grind my own but i guess i could make some meatballs. Like I said, I could use some protein advice if you have any. if you’ve tried specific sausages and they really didn’t work, i’d love to hear too.
[image from iwillnoteatoysters.com]
Buy ground pork and mix up a sausage to your tastes, no equipment beyond the basics required if you’re not stuffing it into a casing or aging it and the quality will be far better than what’s available at any grocery store I’ve ever been in.
To taste test as you’re making it, take a small pinch of it and microwave for 10 seconds or so to cook it through.
It’d be more helpful if OP was responding but I’d have to imagine if they object to the quality of US sausages then they’d similarly object to US ground pork for the same reason