Just a couple of questions that’ve been nagging me: 1 – What makes Italian sausage "Italian"? Seasonings, meat, presentation? 2 – Are Italian sausage sandwiches served in Italy and, if so, how’re they... (12 replies, last updated by californiagirl April 16, 2007)

Why is pepperoni so popular? I know it is a matter of personal choice, but I don’t any specials for italian sausage pizza. In some circles pepperoni is revered, but you don’t see the same fanaticism for sausage. Do I... (15 replies, last updated by The Giant Tomato March 23, 2005)

Every Thanksgiving, it’s 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... (5 replies, last updated by Ed Fisher December 1, 2003)

You could use any cured (fermented and air-dried) sausage of Italian tradition, achtungpv. The U.S. cooked-pizza-topping called pepperoni is most similar to salsiccia Napoletana piccante, but there are many delicious varieties.... (4 replies, last updated by MPH March 1, 2008)

Fairway sells an Israeli sausage that sure looks like pepperoni if you’re gonna go fleishig. For milchig, go to Whole Foods or Fresh Direct, they have a lot of vegetarian or even vegan foods that are mock meat, and... (4 replies, last updated by kosure December 16, 2004)

If they are the kind that you can get out of the casings, what I have done is to crumble the sausage up, cook like ground beef, and then freeze in batches. It is a great alternative to ground beef in many dishes. I made an... (14 replies, last updated by thew September 3, 2008)

Has anyone tried Bianco’s Italian sausages? I noticed Wilson Farms started carrying them a while ago. They look really good. The website says the'\y’re made in Revere. (20 replies, last updated by michela January 4, 2009)

If you’re making it at home, I would suggest a spicy italian chicken sausage. Most stores have them and I use chicken sausage all the time with good success. (16 replies, last updated by DallasDude September 19, 2009)

is done and most of the liquid is evaporated. Toss with 3/4 pound pasta (I used farfalle), cooked, and 1 cup grated Parmesan cheese. You could also just use hot Italian sausage and forego the red pepper flakes (or not, if... (7 replies, last updated by Allie D'Augustine May 29, 2002)

for ground beef, but I think it will kick it up a notch with the italian sausage. Another thought is to crumble it, cook it, freeze the crumbles and then use for a pizza topping when you make homemade pizza with some of those... (9 replies, last updated by MaggieRSN December 20, 2007)

Will be visiting Boston, and with friends and family will be cooking a bit. Can you suggest anyplace in or around Boston where we can get great Italian sausage, meatballs, pasta and other Italian goodies for a feast? Thanks! (3 replies, last updated by suzyb May 30, 2006)

I like Venezia – 134 N. Carrollton Ave. This would be called “family-style” Italian. Been around for 50 yrs, I suspect. I like the plain old red sauce varieties of pasta - especially the bolognaise. Good sausage... (5 replies, last updated by Brian Flores July 25, 2003)

My father-in-law says he has a difficult time finding hot Italian sausage in Paris. He lives in the 7th. Anyone know where he could get some, uncooked? prepared? thanks. (6 replies, last updated by Bob Loblaw October 23, 2007)

Pasta works italian and hot italian sausage are great. I actually have the recipe and they contain few ingredients- pork, fennel, rosemary,oregano, red chili flakes, salt and pepper. They might be just what you want. (9 replies, last updated by tom June 3, 2004)

Here’s a simple, delicious classic: Cavatelli with Italian Sausage & Broco Ingredients: 1/2 pound(about 2 cups)dried cavatelli OR other small shell-shaped pasta 1/2 pound(about 3 links)Sweet Italian Sausage 1 bunch(about 3/4 lb (26 replies, last updated by Mila September 6, 2006)