Italian Sausage
Grilled Italian sausage, served plain or with toppings.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Portillo’s
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Sausage making in Italy dates back to ancient Roman times, with evidence suggesting various forms of preserved meats were common. Over centuries, regional variations developed, influenced by local ingredients and curing techniques. Grilling, a simple and effective cooking method, has been used for meats since the discovery of fire, naturally extending to sausages.
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Italian sausage, especially when grilled, is deeply ingrained in Italian-American cuisine and celebrations, often representing community, family gatherings, and informal meals.
Festivals and Fairs
Grilled Italian sausage is a staple at Italian festivals and fairs across the United States, symbolizing the Italian-American heritage and offering a taste of home.
Sunday Suppers
While not exclusively a Sunday dish in Italy, in many Italian-American families, grilled Italian sausage (or sausage and peppers) is a common component of Sunday supper, representing a gathering of family and shared traditions.
Street Food
In both Italy and Italian-American communities, grilled sausage is commonly found as a street food, served in a roll with various toppings.
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Italian sausage is characterized by a savory and often subtly sweet flavor profile, balanced with aromatic spices.
The primary flavor components come from ground pork, typically seasoned with fennel seeds, garlic, salt, black pepper, and often anise. Sweet Italian sausage includes a touch of sugar or other sweetener. Hot Italian sausage incorporates red pepper flakes or other chili peppers for added heat. The grilling process imparts a smoky char, enhancing the overall taste.
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Proper Temperature
Grill over medium heat to ensure the sausage cooks evenly without burning the outside. Using a meat thermometer is ideal; the internal temperature should reach 160°F (71°C).
Avoid Pricking
Resist the urge to prick the sausage casing while grilling. Pricking releases juices, resulting in a drier sausage.
Even Cooking
Turn the sausages frequently to ensure even cooking on all sides.
Resting
Let the sausage rest for a few minutes after grilling. This allows the juices to redistribute, resulting in a more flavorful and tender sausage.
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