new jersey

This authentic recipe for Italian Sunday gravy, sauce, or sugo, as my family calls it - is a rich tradition that's been passed down through my Sicilian family for generations. It's a rich red sauce that gets simmered for hours with meatballs, Italian sausage, and melt-in-your-mouth pieces of tender slow cooked pork. It's traditionally served on Sundays, but this iconic Italian recipe is perfect for big family gatherings, special occasions or any night of the week. 

Italian Sunday Gravy (Sugo)

extra virgin olive oil

pork

kosher salt and black pepper (to taste)

small yellow or sweet onion (finely diced)

garlic (very thinly sliced)

red chili flakes

tomato paste

28- ounce cans whole peeled tomatoes or crushed tomatoes

bay leaves

Italian parsley

sugar (optional)

lbs Italian sausage (hot, sweet or both)

pasta (for serving)

Pecorino Romano cheese (for serving)

Ricotta cheese (for serving)

Heat olive oil in a large pot or Dutch oven over high heat. Season the pork on all sides with salt and pepper, then sear until nicely browned on all sides. Remove and set aside.

Lower the heat to medium, then add the onions to the pot and sauté until soft, about 5 minutes.

Add the garlic and chili flakes, then continue cooking for another 2 minutes. 

Stir in the tomato paste for about 1-2 minutes.

Add the tomatoes, bay leaves and parsley, then season with salt and pepper. Fill one empty tomato can with water and add it to the pot, then stir to combine. If using whole peeled tomatoes, use the back of a wooden spoon to break them apart, or use an immersion blender for a smoother sauce. 

Bring the sauce up to a boil, then add the pork loin, sausage and meatballs and reduce the heat to low. Simmer on the lowest possible heat setting, stirring about every 20 minutes to prevent the bottom from burning, for about 3 hours, or until the pork is falling apart. Turn off the heat and allow the meats to sit in the sauce until ready to eat. 

Taste the sauce and add more salt if needed. Remove the bay leaves and any bones from the pork, then use a slotted spoon to transfer the meats to a large platter.

Toss al dente pasta with a little bit of sauce, then transfer the rest to gravy boats or another serving vessel, and serve the pasta with the platter of meats and sauce on the side, with a bowl of grated cheese and a bowl of ricotta for passing at the table. 

Spectacular! Wow was this delicious. Bravo

I made this exactly as written except I used my homegrown garden tomatoes. One pint that I had canned and the rest fresh roasted in the oven. It came out awesome!! Will serve with penne, a scoop of ricotta, and some crusty bread.

if youre debating trying this, do it. 

I’m back on this page for the third time and decided to leave a review. The secret to perfect sauce (like your grandma use to make) is pork! 
I followed this recipe and used cheap pork chops, and homemade meatballs. Let it simmer for 5.5 hours on low, and it turned out perfectly. Even those tough cuts of pork were fork tender. I broke them into small chunks and served with pasta. Thank you for sharing this recipe!

A fermented and slightly smoky Pork Roll.  Delicious!!

Taylor Pork Roll

pork shoulder

pork back fat

salt

2.5 g Insta cure

g white pepper

g dextrose

garlic powder

mace

potato starch

water

LHP-DRY Starter Culture

100mm Collagen Casings

Rehydrate the starter culture in distilled water for 30 minutes prior to using.

Clean your meat of any sinew or silverskin and cut the meat and fat into small chunks (small enough to fit into your grinder)

Chill your meat to below 34f (1.1c). Grind chilled meat and fat twice.  Once through a 10mm plate then a second time through a 6mm plate.  Rechill between each grind.

Prepare the casing by soaking in luke warm water for 10 minutes

Add the starter culture to the meat and mix to incorporate.  Then add the rest of the ingredients to the meat and continue mixing.  Mix well until everything is thoroughly incorporated. It should feel tacky and stick to your hand if you turn your hand upside down, when finished.

Stuff the mince tightly into your casing, prick with a sausage pricker to remove any air pockets.

Ferment your sausage by placing it in an environment that between 80f (26.6c) and 100f (37.7c) with high humidity for 18-24 hours. You can achieve high humidity by wrapping your salami in cling film. This locks in the moisture. A good place to ferment is in your oven with the light on but the oven off.  We are looking for a final pH of 4.75pH - 4.85 pH.  Start checking the pH around the 15-hour mark.  Once you hit your target you can start cooking.The lower the pH is, the more acidic your sausage will be.  This is a personal preference so play with different results to see which you like the best.  If you increase the dextrose in this recipe, you will be giving more food for the starter culture, and this will help get an even lower ph (which will make this sausage tangier) (SEE NOTES BELOW)

Once you have reached the target pH you can cook this pork roll

Prepare the Meat and Spices

PREFERRED WAY - I generally cold smoke during the fermentation step (which is a lot easier).  Just make sure there&#39;s a tray of water in your smoker and keep the temps between 80f (26.6c) and 100f (37.7c).  For a lightly smoked Pork Roll cold smoke for 3-6 hours.  For a smokier flavor, cold smoke for 9-12 hours. Once the pork roll has been smoked I ten cook it Sous VidePlace the Pork roll in a vacuum sealed bag and cook it in a water bath. Your immersion circulator should be set to 145f (62.7c) and you will cook your sausage for 4 hours.  Once finished, cool in an ice water bath.I generally cook my sausage sous vide for 1 hour for every inch that the sausage is wide. A 4-inch wide (100mm) sausage will cook for 4 hours

ALTERNATIVELY - You could smoke this sausage after the fermentation step.  Simply wait till you hit your pH target the smoke the sausage using incremental adjustments in temperature to slowly bring the sausage up to a core temperature of 145f (62.7c) - 150F (65.5c).Make sure to add a pan of water to your smoker to increase the humidity while the pork roll cooks.

Smoking the Taylor Pork Roll

Omit the dextrose from the recipe above and add .15% cure accelerator (sodium erythorbate) and .4% ECA to your recipe.  You will also skip the fermentation steps as well.  After the sausage has been stuffed go directly to smoking and cooking the sausage.for every kilo of meat (1000g) you will add1.5g cure accelerator4g Encapsulated Citric AcidThe more ECA you use, the tangier your sausage will be

If you plan on using Encapsulated Citric Acid

In this recipe I am recommending the use of LHP-DRY as a starter culture.  Other acceptable Starter Cultures for this recipe are FLC (at high temps), F-RM-52, HPS-DRY.  If you use a different starter culture, follow the packet directions for the culture that you use.  All of these would follow the same process and use the same amount of sugar that the recipe calls for

If you want a tangier Pork Roll then increase the sugar to 1% or even 1.1%.  This will drop the pH down to 4.5 or 4.6.  You&#39;ll have to adjust to your own personal preference.

Notes

I’m gonna make this as soon as I get a good smoker.

Luv the variety sausage making and great detail

The Taylor ham probably tastes great but I am scared to do any fermented meats.  So many errors can be made during the fermenting process that can kill me and I really enjoy living.  I'll just bypass the meat fermenting to stay alive.
 decent
I do want a cold smoker since I need a smoker to make homemade sausage.   All of the mechanical devices needed to make sausage are expensive and I cannot afford them on my Texas teacher's retirement income.  That's hard to admit but Texas does not treat women well in our Texas society.

This easy recipe for roasted Italian long hot peppers is a simple, delicious appetizer or side dish that takes just 5 ingredients and 20 minutes to make. Serve them on an antipasti platter, with crusty bread, or add them to sandwiches and salads for an extra burst of flavor. 

Easy Roasted Italian Long Hot Peppers

lbs peppers

garlic (or more)

extra virgin olive oil (plus more for drizzling)

salt and freshly cracked black pepper

Preheat the oven to 400 degrees F. Toss the long hots and garlic cloves with olive oil, a bit of salt and pepper, then arrange in a single layer on a baking sheet. Make sure there is a little bit of room around each pepper - don't crowd the pan. 

Roast peppers for about 20 minutes or until they're softened and golden brown in spots. Toss peppers once half way through to promote even cooking.

Transfer to a serving plate, generously drizzle with more olive oil and sprinkle with flaky sea salt. Serve them warm or at room temperature. 

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Italian Sunday Gravy (Sugo)

Taylor Pork Roll

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Italian Sunday Gravy (Sugo)

Taylor Pork Roll

Easy Roasted Italian Long Hot Peppe...

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