This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A bed of charred cabbage speckled with chopped giardiniera makes the perfect landing place of sweet Italian sausages and plenty of basil.
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Easy to make, impossible to stop eating.
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.