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Italian Sausage: The Art of Snacking

This is my husband’s idea of a snack:  

Italian sausage, just fried out of the pan, with a chunk of sharp cheese.  Maybe a little Sunday Sauce to dip it into.  Spear with knife, place directly in mouth.  The dish is for photographic purposes only.

I have to make twice as much as I need for any recipe.

Second generation Italian children learned this snacking strategy early in life.  Typically, as soon as they were tall enough to reach the stovetop.

My mother would make her Sunday Sauce on Wednesdays, because . . . well . . . Wednesday is Prince Spagetti Day.   Then foolishly leave it on the stovetop while she ran some errands. 

You could smell it the minute you walked in the door from school.   Go Directly to Stove.  Do not Pass Go.  Do Not Collect $200. 

By the time she had gotten home, we’d gone through half a loaf of Italian Bread, dunked bite by bite into the pot of sauce.  (Double-dipping had yet to be banned.)

If there were going to be meatballs with the sauce, she would leave them in a bowl to cool after she had fried them.  What was she thinking?  What little were left went into the sauce for simmering.

And yes, they must be cooked first.  None of this dropping raw meatballs directly into the sauce to cook.  It’s just wrong.

Sorry.  That needed to be said.

Fast forward about 40 years.  I’m married to an Italian Man.  Third generation, but raised by his grandmother and great aunts, so technically, he counts as Second Generation.

Some things never change.  No pizza pockets in this house.

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