Sausages from Saylor’s

By Lori Powell

Okay, I know it does seem like I am on a tangent of sorts…sausage + pasta + tomatoes…agreed!

It just so happens that ½ mile down the street where I live is an amazing food shop called Saylor’s that is owned and run by a couple; he is Penn Dutch and she is Italian. You tell me, how could they not have amazing food and great sausage? It really was one of the reasons that I rented ye ole house.

Not only do they sell homemade sausage but they smoke their own meats, chicken, bacon, cured sausages and frankly, they make the best meatballs that I have ever purchased. They had me hooked with the meatballs. As I think I’ve mentioned, I have a running joke with my Dad regarding meatballs…and often discuss the worst meatballs we have ever ordered out.

So I have been eating a lot more sausage and here is yet another recipe in which to use them.  Please support your local shops. They are a dying breed and we sooo need them.

March still has a bit of winter in her so here is another recipe to get the chill out…..
 
Bean, Pasta and Sausage Soup (Pasta E Fagioli)
Serves 2 (about 3 cups)
 
2 tablespoons extra-virgin olive oil
4 ounces bulk sausage or links removed from casings
1 small onion, chopped
1 small rib of celery, chopped
2 garlic cloves, finely chopped
1 ½ cups low-sodium chicken broth
1 small Parmesan cheese rind, optional
1 can (16 ounces) diced tomatoes, drained
1 can (16 ounces) small white beans, rinsed and drained
¼ cup uncooked tubetti or other small pasta
1 tablespoon finely chopped fresh rosemary
3 tablespoons freshly grated Parmesan cheese

Heat 1 tablespoon of the oil over moderate heat, in a heavy medium saucepan, and cook, sausage until no longer pink, about 4 minutes. Add onion and celery and cook, until softened, about 4 minutes. Stir in garlic, and cook, 1 minute. Add chicken broth, Parmesan rind if using, tomatoes, beans and rosemary and simmer for 5 minutes.

Stir in pasta and simmer soup, covered, until past is al dente, about 10 minutes. Discard Parmesan rind. Season soup with salt and freshly ground pepper.

Spoon soup into bowl(s) and top with Parmesan and drizzle with remaining 1 tablespoon oil.

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