Fun with Pepperoni
Every Thanksgiving, its my job to prepare the antipasto platter (honoring the Italian Renaissance spirit of exploration that led to the European discovery of America). Pepperoni is always a favorite among the antipasti alternatives, but The Wife doesnt like it greasy. So heres how I make it edible for her: three days before the big event, I cut each sausage lengthwise, and lay the halves down on napkins. I change the napkins daily, and believe me: they soak up a lot of orange oil. After three days, the sausages have released much grease, but just as importantly, the sausage texture has become more toothsome, and the flavor seems more concentrated.
I usually buy pepperoni (Margherita brand) from Caputos on Harlem. Im always interested in locating new sources of Chicagoland pepperoni, though, so if you have any local favorites, Id like to know.
David Hammond
Nov 30, 2003 02:27PM
Freddy's in Cicero has some utterly fantastic pepperoni, but it's always pre-sliced. I don't know where they get it, but they may be able to tell you. It's much more heavily spiced than most pepperonis. I believe d'andrea italian market in the Berwyn Plaza also sells the same pepperoni, and they may have it in full-size form.
-Ed
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David,
The degreasing of the pepperoni, was this done at room temperature or in the refrigerator? I'm guessing room temperature as I imagine in the refrigerator the oils would conjeal.
Regards,
CAthy
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Cathy,
Yes, you are correct. Sausage degreasing operations take place at room temperature.
David
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At Lincoln Square Meat Market the butcher there makes his own fresh and cured sausages, he is Croatian-American, I believe. He makes this one that is very much like pepperoni but not as greasy and a just a tad smokier. He talked me into trying some one time, said it was a huge hit around the holidays to put out on platters and he made the comparison to pepperoni (and I decided it was less greasy, one of my complaints with pepperoni at room temp). I brought some home and my husband and I snacked on it happily for the next two weeks. Anyhow, I'm not much help to you because I don't remember what he called it, it is sold in long, "looped" links (sausage alliteration!) and I don't think I paid more than $4 for the whole thing. It might be a fun thing to try out in your quest and perhaps your wife will appreciate the decreased grease and you can save some paper towels for spills. I am also a fan of the cevapcicci they sell at Lincoln Square Meat Market but I've not much else to compare it with so I am no expert.
Good luck.
bjt
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Hm, sounds very intriguing. I may have to make a trip up there and prepare a pizza with their sausages :)
Thanks for the tip!
-Ed
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