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.