Maybe too many strong flavors at the same time, but if you like it, that’s what matters.
DiMaRi13
What define Italian sausage? We do different kinds. Sounds good, but no, wouldn’t use a bun for this, I would go with something with a crust, ciabatta, rosetta or 2 nice sourdough slices 😛
TopazWarrior
In America most “italian” sausage would be a calabrese style with fennel or anise, salt, black pepper, and hot pepper flakes or paste.
You can find salamini with the quatre epices if you look hard enough. You can also find a pugliese style with orange peel or a northern style with aged provolone cheese, parsley, and white wine.
Every group that immigrated brought their style of fresh and dried sausages. It’s all here too – you just have to find it.
I guess bra sausage from donkey would be the exception. You won’t find that here.
OwenITA
This looks good , good job!
Old-Satisfaction-564
Way too much oil and fats for me.
I make a similar panino frequently, more or less, I use bread from my breadmaker, not soaked in oil but toasted, sometimes salsiccia luganega but also salamelle, I remove the skin before cooking and use the airfryer or barbecue it, gorgonzola is ok but I prefer fresh onion tomato and salad….
Adam__B
I make a similar one with salami, banana peppers, fire roasted tomatoes and Gorgonzola.
scrutator_tenebrarum
Why the tomatoes? . I would have added some slices of apples or pears to add something sweet to contrast with the acidic flavour of the onion and the strong taste of cheese and to add some crunchyness
7 Comments
Maybe too many strong flavors at the same time, but if you like it, that’s what matters.
What define Italian sausage? We do different kinds. Sounds good, but no, wouldn’t use a bun for this, I would go with something with a crust, ciabatta, rosetta or 2 nice sourdough slices 😛
In America most “italian” sausage would be a calabrese style with fennel or anise, salt, black pepper, and hot pepper flakes or paste.
You can find salamini with the quatre epices if you look hard enough. You can also find a pugliese style with orange peel or a northern style with aged provolone cheese, parsley, and white wine.
Every group that immigrated brought their style of fresh and dried sausages. It’s all here too – you just have to find it.
I guess bra sausage from donkey would be the exception. You won’t find that here.
This looks good , good job!
Way too much oil and fats for me.
I make a similar panino frequently, more or less, I use bread from my breadmaker, not soaked in oil but toasted, sometimes salsiccia luganega but also salamelle, I remove the skin before cooking and use the airfryer or barbecue it, gorgonzola is ok but I prefer fresh onion tomato and salad….
I make a similar one with salami, banana peppers, fire roasted tomatoes and Gorgonzola.
Why the tomatoes? . I would have added some slices of apples or pears to add something sweet to contrast with the acidic flavour of the onion and the strong taste of cheese and to add some crunchyness