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FOOD
February 24, 2011 | Noelle Carter
Total time: 1 hour, 15 minutes Servings: 6 to 8 3 tablespoons olive oil 1 pound fresh mild Italian sausage, casings removed and crumbled 1/3 cup dry white wine 2 bunches (about 1 pound) kale, stemmed and torn into large pieces 1/2 cup (1 stick) butter 1/3 cup flour 2 cups milk 8 ounces fresh goat cheese 1 cup freshly grated Parmigiano-Reggiano 1 cup fresh bread crumbs 3 tablespoons melted butter 1 tablespoon minced fresh herbs (such as a combination of parsley, oregano and basil)
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FOOD
April 16, 2014
Total time: 1 hour, 45 minutes Servings: 6 Note: This dish of pounded steaks rolled around a spicy sausage filling is one that Rose Nair and her sister Nalini Viegas make for special occasions. Steak 4 ( 1/2-pound) Milanesa steaks (also called "beef round-tip steaks, cap off") 1. Pound the steaks to flatten them into pieces about one-fourth-inch thick. Form the casings for 2 rolls by laying the steaks flat in pairs, slightly overlapping. Set aside. Chile paste 5 dried red chiles, or 1 tablespoon paprika combined with 1/2 teaspoon cayenne pepper 12 cloves garlic 1 (1-inch)
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FOOD
December 3, 2003
Total time: 1 hour Servings: 12 skewers Note: From Paul Bertolli, chef at Oliveto restaurant in Oakland. Serve this with arugula salad and lemon wedges. If using bamboo skewers, soak them in cold water before assembling. 4 boneless, skinless chicken thighs 1/4 loaf country sourdough bread (about 3 ounces) 4 tablespoons olive oil, divided 14 sage leaves, divided 1/4 cup white wine 1 clove garlic, peeled and smashed 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper 4 sausages (about 1 pound)
ENTERTAINMENT
January 29, 2014 | By Oliver Gettell
"Sausage Party," the upcoming raunchy animated comedy from writers Seth Rogen and Evan Goldberg, now has a guest list. The voice cast for the film will reunite "This Is the End" stars James Franco, Jonah Hill, Michael Cera, David Krumholtz and Rogen himself, as well as add Kristen Wiig, Edward Norton and Nick Kroll to the mix, the Wrap reports . Two veterans of the animation world, Conrad Vernon ("Madagascar 3," "Monsters vs. Aliens")...
FOOD
September 30, 2009 | Noelle Carter
It's a sausage lover's world out there, right? Especially at this time of year, nothing goes better with a great cold beer. The crisp crunch of that first juicy bite, the perfect blend of fresh ground meat redolent with toasted spices and pungent herbs. Granted, you can increasingly find some pretty good packaged sausages. But for the true fan, nothing compares to the texture and flavors to be found in great homemade sausage. Sausage making is an art that spans almost every regional and ethnic cuisine, a craft carefully honed and perfected over thousands of years.
CALIFORNIA | LOCAL
July 28, 2009 | Shane Goldmacher
Beyond the mind-numbing numbers, the partisan bickering and the all-night legislative sessions was a web of forces that helped shape the state budget package Gov. Arnold Schwarzenegger is expected to sign today. Some scenes from behind the scenes: Whatever you call it, it worked Schwarzenegger has long attacked lawmakers for fundraising during budget season, but that didn't stop him from slipping away to the headquarters of the state's big-business lobby earlier this month.
FOOD
July 10, 2013
Total time: 25 minutes Servings: 6 1 head broccoli (about 3/4 pound) 2 links fresh Italian sausage ( 1/4 to 1/2 pound) 2 tablespoons olive oil VIDEO: Click here to see a video of this recipe being made. 4 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 pound dried short pasta, such as fusilli, penne, or ziti; or long dried pasta such as spaghetti Salt, pepper 1 ounce pecorino Romano cheese 1. Bring a large pot of liberally salted water to a boil.
FOOD
March 19, 2003
Total time: 1 1/2 hours Servings: 6 to 8 Note: Canned piquillo peppers can be found at Spanish markets or specialty stores. 2 pounds fresh spinach, tough stems removed 1 pound hot Italian sausage Salt 1 pound penne, shells or other hollow pasta 1/4 cup ( 1/2 stick) butter, plus more for pan 2 cloves garlic, minced Freshly grated nutmeg, to taste 1 cup chicken stock 2 cups heavy whipping cream 1/3 cup diced piquillo peppers (about 6)
NEWS
March 21, 2013 | By Jenn Harris
We're known in the good ol' U.S.A. for monster portions and outrageous fast-food creations. If there is a crust, we'll stuff it. Bored with regular taco shells, we use nacho cheese Doritos. But we're nowhere near China's level of gluttony. Remember the Pizza Hut China hot-dog-stuffed-crust pizza with shrimp tempura and mayonnaise ? Yikes. McDonald's China hasn't gone that far, but it released a sausage double beef burger . Look carefully. If you blink, you might miss the bottom bun. PHOTOS: Outrageous fast food menu items This monster sandwich is made with two sausages, two beef patties, a drizzle of mustard and a bun. What happened to the lettuce, tomato, pickles and onion?
FOOD
July 23, 1997
Just how many of your 1,361,988 Sunday readers do you think will actually make their own sausage ("Sausage: How to Stuff It, Cook It and Other Sausage Secrets," June 29)? Although I would have found the topic interesting for a one-column report, I think devoting so much space was a waste of ink. This holds true for your other featured articles about duck, exotic spices, creme frai^che and beef kidneys. What about recipes that real people will enjoy and share with friends? Sure, gourmet recipes bring interest to a boring table, but be realistic and not feature these all the time.
FOOD
December 14, 2013 | By S. Irene Virbila
An easygoing Piemontese red from the underappreciated Dolcetto grape, which is sort of the younger cousin of Nebbiolo. Bright and polished, the 2012 Elio Grasso Dolcetto d'Alba tastes like sweet fresh cherries and plums. It's a really pretty wine, with a minerality that gives it depth. Delicious with a salumi and cheese plate, or with crostini topped with chicken livers or beans. I love it with grilled sausages too, and pasta with meat sauce. Region: Piedmont Price: $15 to $19 Style: Bright and polished What it goes with: Salumi, cheese, crostini, grilled sausages, pasta with meat sauce Where to find it: Hi-Time Wine Cellars in Costa Mesa, (949)
FOOD
July 10, 2013
Total time: 25 minutes Servings: 6 1 head broccoli (about 3/4 pound) 2 links fresh Italian sausage ( 1/4 to 1/2 pound) 2 tablespoons olive oil VIDEO: Click here to see a video of this recipe being made. 4 cloves garlic, minced 1/2 teaspoon red pepper flakes 1 pound dried short pasta, such as fusilli, penne, or ziti; or long dried pasta such as spaghetti Salt, pepper 1 ounce pecorino Romano cheese 1. Bring a large pot of liberally salted water to a boil.
ENTERTAINMENT
July 4, 2013 | By Jessica Gelt
The Red Lion Tavern in Silver Lake was kitschy long before being kitschy became a hallmark of counterculture cool. The venerable German beer garden on Glendale Boulevard, which has always been earnest about its over-the-top Bavarian-themed decor and dirndl-clad bartenders, is now situated across the street from one of hipsterdom's most self-consciously ironic and aggressively kitschy bars, the Cha Cha Lounge. This faded Frau of Silver Lake was cool long before a pilgrimage of the young and tragically hip led to a steady gentrification process that last fall resulted in Forbes magazine dubbing Silver Lake "America's Hippest Hipster Neighborhood.
BUSINESS
July 4, 2013 | By Tiffany Hsu
A faint meaty aroma drifts through parts of the Vernon industrial district south of downtown Los Angeles, hinting at a seldom-discussed facet of the Southland persona: Frankly, we're the wurst. Although obscured by the giant meat-packing industry in the nation's heartland, Southern California is arguably the hot dog and sausage capital of the Western U.S. Of the 150-million hot dogs Americans are pegged to wolf down Thursday, some of the most famous originate in the area. Hoffy has produced its hand-tied, natural-casing meat links in Vernon for more than 75 years.
BUSINESS
June 17, 2013 | By Marc Lifsher, Los Angeles Times
SACRAMENTO - Americans have been eating hot dogs since at least 1870, when a Coney Island restaurateur started selling sausages on long buns. In California's capital, hot-dog carts keep the tradition going with cheap, quick, lunches for state workers and tourists. But cart owners around the state are threatened with closure by health inspectors, unless lawmakers come to their rescue. That's why the Assembly Health Committee had to come up with a legal definition for "hot dog. " The proposed change to state health laws spells it out: "'Hot dog' means a whole, cured, cooked sausage that is skinless or stuffed in a casing that may be known as a frankfurter, frank, furter, wiener, red hot, Vienna, bologna, garlic bologna or knockwurst and that may be served in a bun or roll.
FOOD
April 27, 2013
Mangalitsa lard biscuits and sausage gravy 1 hour, 10 minutes. Serves 4 to 6 Lard biscuits 5 1/2 cups (23.4 ounces) flour 3 tablespoons baking powder 2 tablespoons sugar 1 teaspoon salt 12 ounces cold lard (Sqirl uses lard rendered from Mangalitsa pigs) 1 1/2 cups buttermilk, plus extra for the egg wash 2 eggs, divided Cracked pepper and fleur de sel 1. Heat the oven to 400 degrees. 2. In a mixing bowl, whisk together the flour, baking powder, sugar and salt.
NEWS
March 21, 2013 | By Jenn Harris
We're known in the good ol' U.S.A. for monster portions and outrageous fast-food creations. If there is a crust, we'll stuff it. Bored with regular taco shells, we use nacho cheese Doritos. But we're nowhere near China's level of gluttony. Remember the Pizza Hut China hot-dog-stuffed-crust pizza with shrimp tempura and mayonnaise ? Yikes. McDonald's China hasn't gone that far, but it released a sausage double beef burger . Look carefully. If you blink, you might miss the bottom bun. PHOTOS: Outrageous fast food menu items This monster sandwich is made with two sausages, two beef patties, a drizzle of mustard and a bun. What happened to the lettuce, tomato, pickles and onion?
NEWS
March 8, 2013 | By Noelle Carter
Sausage making is an art that spans almost every regional and ethnic cuisine, a craft carefully honed and perfected over thousands of years. For the first-time sausage-maker, the process can seem a bit mysterious. Not to mention daunting. But make your own sausage, and you might never go back to commercial again. Make your own, and you're limited only by your imagination. Choose what kinds of meat you want to use, and flavor the sausage to suit your tastes. Best of all? Made from scratch, the sausage is your creation and you know exactly what's gone into it -- no mystery ingredients here.
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