Inspired by Skagit Valley Co-op’s great success in making homemade sausage, our Meat departments have perfected their own sausage blends. We’re using whole pork shoulder from Salmon Creek Farms and a blend of herbs and spices (never any preservatives) to create our mild Italian, Breakfast, and Chorizo sausages – available as links or in bulk packages. All three varieties are available at both of our locations, plus you can also purchase hot Italian sausage at our Downtown store.
For my recipe demo yesterday, I decided to feature the mild Italian sausage. After searching the web for a fun way to serve it, I ran across a recipe for antipasto (Italian for “before the meal”) skewers and thought I’d put my own spin on it. Not only are these easy to make, but they look great on a plate and make a fantastic appetizer since you can serve them hot or cold.
I started with a specially made 18″ link of sausage (talk to our Meat department if you’d like make a request like this) and paired it with bocconcini mozzarella (those little balls of fresh mozzarella), Mediterranean Organics sun-dried tomatoes in olive oil, and some organic local basil from the Growing Garden. I pre-sliced the sausage (with a really sharp knife) before cooking it in a frying pan over medium heat, and I let the slices drain and cool slightly before assembling my skewers. They came together very quickly, and flew off the plate equally fast! They smell divine and are very eye pleasing – a great combination in any dish!
Antipasto Sausage Skewers
- 1 package Co-op house made Italian Sausage, cut into ~1/2” chunks
- sun-dried tomatoes in olive oil, cut into quarters—you won’t need the whole jar, just a piece for each skewer
- 1 bunch fresh basil, washed and dried
- Fresh mozzarella—either bocconcini or a log that has been cut into small chunks
- Toothpicks or short skewers
- In a skillet, cook sausage chunks until browned and fully cooked, about 8 minutes total. Use a very sharp knife to make the cutting easier. You can also cook the whole sausage and slice it afterwards.
- Drain sausage on a paper towel-lined plate and allow to cool slightly.
- Slide a basil leaf onto your skewer/toothpick.
- Slide a sun-dried tomato onto the skewer/toothpick until it almost touches the basil.
- Add the mozzarella to the skewer/toothpick.
- Finish by setting a flat side of sausage on the plate and skewering it so everything sits up vertically.
- Repeat with remaining ingredients.
- Serve immediately, or chill and serve at room temperature.
Try substituting one or more of these items:
- Roasted red peppers
- Artichoke hearts
- Smoked goat cheese
- Spicy sausage
- Fresh Roma tomatoes