Cooking Resources

taracat · 08-29-2007, 10:58 PM

A friend, now gone once gave me a taste of his Italian sausage put up in olive oil in a jar. It was scrumpsious, and I think about it often.

I've not been able to find a recipe for this. Is anyone familiar with this? I'd be eternally grateful for a recipe or any thoughts on the subject.

Thanks,

Taracat

Smylietron · 08-30-2007, 12:21 PM

Wish I could help, because it sounds quite good!

kitchenelf · 08-30-2007, 01:20 PM

Were these canned by "someone" or were they bought commercially? They sound devine! I wish I could help too.

buckytom · 08-30-2007, 02:23 PM

i have never heard of italian sausages stored in jars of olive oil, but i'll keep an eye out and ask around at my local italiano shops.

**Katie H** · 08-30-2007, 02:36 PM

They sound heavenly. I'll ask my Italian side of the family if they know anything about them.

keltin · 08-30-2007, 02:40 PM

I’ve never heard of this, but after some checking, I found that it is something that is made and sold.

This website says:

Sausage In Oil—Is sausage, in either frankfurt, bologna or smoked sausage style, put up in white cottonseed oil, in tin containers. It is used extensively in the South, and when container is opened the sausage should always be covered with oil.

Used in the South?? South of what? I’m in the South (US) and I’ve not heard of this. From what I can tell through my searches, the sausage is dried first, and then packed in oil. The oil helps preserve the sausage, and the oil also picks up the flavor of the sausage and is good for cooking.

I’ve no idea how to make it. It could be as simple as drying the sausage and then packing it in oil.....but I’m not a canner so I don’t know. But I do know that some things packed in oil can go through an anaerobic process that produces botulism. So be careful!

Here is a site selling it.

Another one here.

Yet another one.

And one more.

carolelaine · 08-30-2007, 03:05 PM

I am sorry. but I've never heard of that. Sounds good, maybe I'll go to one of Keltins sites and try it.

BreezyCooking · 08-30-2007, 04:22 PM

Sounds delicious on the one hand, but on the other hand sounds like a Botulism festival just waiting to happen to someone trying to can this at home.

Constance · 08-30-2007, 05:07 PM

I remember, years ago, seeing sausages in jars on the bar at the local Italian club, next to the pickled eggs. I don't think they were homemade, though.

taracat · 08-30-2007, 08:26 PM

Thanks to all who posted.........expecially Keltin. It's been at least 30 years since I had it, but should have realized it would be dried.

I would not try making it without a proper recipe, and will check the Italian markets in my area for it.

I know my friends family had an olive oil processing plant on an Island somewhere off the foot of Italy, but I was young and not so much into food as now and failed to ask questions. The family is all gone now. This is only one of the questions I wish I'd been wise enough to ask the "old fogies" years ago. {Ican say "old fogies" now because I am one!!!!!!!!!!!!!}

Thanks again.

Taracat