Cacciatora Sausages
Passion
In Italy the cacciatora sausages have a great tradition. The hunters used to
take this cured sausage with them when they went hunting or as they say
"la
caccia".
Today at Mondo Doro we continue the tradition of making caciatora
sausages for Australians to enjoy. We begin by selecting lean pork and mixing it with a blend of
aromatic spices then it is filled into a natural casing which allows it to breathe and mature evenly.
The result is a full flavoured sausage robust in texture,
which can be eaten immediately, or left to mature further to become firmer to taste.
Imagination
It is quite common that the cacciatore sausages are served sliced as an antipasto to accompany other smallgoods such as ham and mortadella.
However it is becoming more popular to slice and heat the cacciatore sausages.
The great Aussie barbecue is having its menu extended to include an entree consisting of Mondo Doro cacciatore sausages
sliced and quickly cooked on both sides finishing off with a squeeze of lemon juice to give it a slight tang. Served immediately, it is a lovely accompaniment to a crisp cold beer.
If you were having a dinner party a simple yet elegant entree would be to cook some
polenta, let it set and then slice it into pieces and grill. Slice the Mondo Doro cacciatore sausages and quickly pan fry, this releases the tantalizing juices and wonderful aroma from the spices. Place a couple of pieces of polenta on a small dish with several slices of cacciatora sausages on top and there you have an entree with bold and balanced flavours.