November brings the first serious chill to many parts of the country. Sausage Alla Botto fits the bill of being hearty and filling, and if you use hot Italian sausage, you can add some additional warmth.
For this recipe we want to say Thanks to the C.W. Brown Company. They are the oldest sausage making company in the state of New Jersey. They are located in Mount Royal, New Jersey (about 30 minutes from Philadelphia) where they started their sausage business in 1887. You can read more about them at:
Sausage Alla Botto
First, make a decision on going with sweet or hot Italian sausage. Once you do that, place the Italian sausage and bake in oven until fully cooked. Cook at 350 for 30 minutes or so – check to make sure you get the doneness level you want. Some people like sausage more crispy, some like less done – just make sure its fully cooked. Let sauté and flavors blend.
In a large sauté pan heat 2 tablespoons of olive oil and add sliced garlic, diced onion, sliced mushroom, pepperoncini and diced plum tomatoes.
Cut the sausage in half inch slices and add to sauté Pan.
Season with salt and pepper, fresh basil and parsley to taste and a tablespoon of grated Romano cheese.
When everything is sautéed evenly add a half cup of white wine and reduce half way and serve.
Thanks to Enrico Botto, the Chef/Owner of CW Brown for suggesting this hearty warming dish for November.
By the way, we tried this recipe at home and found a few red pepper chili flakes added a little more warmth. You might like to add that in for a bit more warmth.
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