Baresi(sp) - Sausage - ?How to Make from Scratch?

Would anyone have any ideas on how I could get a basic recipe for Baresi/Barese (sp) Sausage?
I can fiddle with the spices, but something basic..

Thanks...

baresi salsiccia ricette from scratch....

"7 days without Baresi makes one weak!"

pcaliban wrote:Would anyone have any ideas on how I could get a basic recipe for Baresi/Barese (sp) Sausage?
I can fiddle with the spices, but something basic..

Thanks...

baresi salsiccia ricette from scratch....

"7 days without Baresi makes one weak!"

pcaliban,

Greetings and welcome.

It sounds like you're most likely well aware of sources for Barese sausage around the area and want to make it for yourself. I've never made this sausage and in my not too small collection of Italian cookbooks and recipes, I don't have a single one that goes under the name of "Barese sausage" or "salsiccia (alla) Barese." I'm fairly fond of the stuff but then always buy it either at 1) Bari Foods, about which I've written here:
http://lthforum.com/bb/viewtopic.php?t=2073
... or 2) Riviera, the salumeria on the west side of Harlem just north of Belmont. The version at Bari foods is sort of my benchmark for this type of sausage (my own family is from the other coast, in Campania and Lazio, and I grew up in an area where Neapolitan cuisine was the most widely represented); that fine shop's version has the following characteristics:
1) the intestine used is narrow.
2) the prominent flavourings are a) a good amount of fresh garlic, b) a good amount of coarsely chopped fresh flat leaf parsley.
3) the fat content is, I think, more on the low side, though I can only offer a guess: maybe 35%(???). You and your cardiologist should discuss this point.

The main points of contrast to other fresh Italian sausages found in most of the salumerie around here are: 1) the small size (shared, however, by some of Caputo's 'Sicilian' sausages); 2) the prominence of the garlic; 3) the presence of the fresh parsley; 4) the absence of fennel.

Now, in Italian sources I come across fresh sausages that fit pretty well this general or basic description that are made in various parts of Puglia. In some areas, some veal is included along with the pork and pork fat; in some areas, cloves and such are used; in some areas, red wine is included and in others white wine. If I were making it, I wouldn't be stingy with the black pepper and maybe make some with wine and some without and see which I prefer.

Frankly, I think it's a very nice and very simple sausage but given it's characteristic strong garlicky aspect, it's best eaten very fresh, otherwise the garlic flavour takes over completely and I for one find it unpleasant in that state.

If you have a book showing the basic steps and ins and outs of sausage making, I think the above description can be easily rendered into a workable recipe that will yield sausage that is at least close to what they sell as "Barese sausage" at Bari Foods.

Ciao,
Antonius

pcaliban wrote:Would anyone have any ideas on how I could get a basic recipe for Baresi/Barese (sp) Sausage?
I can fiddle with the spices, but something basic..

Thanks...

baresi salsiccia ricette from scratch....

"7 days without Baresi makes one weak!"

I'm on a couple of sausage making lists and posted your request for a recipe. I should get something back in a couple of days. There is a sausage-making email list on Yahoo if you are interested. Traffic is low to moderate, mostly on topic, with some extremely knowledgeable people on it.

Yahoo Sausage List Home Page

Here's another excellent sausage list but it is currenly not working. I expect it to be back up fairly soon.

The Smokering Sausage List

Both lists are excellent resources for recipes, techniques, and help.

The Baresi sausage I've enjoyed was a mixture of pork and lamb. About 60/40 I think. And as Antonious said, garlic and parsley. The version I like includes a little hot dried red pepper. Ginos on N. Harlem makes it and if Grandma's behind the counter, she'll be happy to give you (most of) the recipe.

bryan wrote:The Baresi sausage I've enjoyed was a mixture of pork and lamb. About 60/40 I think. And as Antonious said, garlic and parsley. The version I like includes a little hot dried red pepper. Ginos on N. Harlem makes it and if Grandma's behind the counter, she'll be happy to give you (most of) the recipe.

Bryan,

Thanks for that info -- but could you give an address or cross-street for Gino's? I'd definitely be interested intrying a version with some lamb in it. By the way, is Gino's also the small 'gauge' style?

There's clearly lots of room for variation with respect to what makers in this area put in the sausages they dub 'Barese'... not completely surprising but very noteworthy with regard to pcaliban's request.

pcaliban,

Have you asked about what the basic ingredients are at whatever place(s) you usually have gotten it from? I'm sure they'd be happy (at least willing) to give you an idea about the meat type, cuts and general meat-fat ratio. Beyond that, though, as Bryan indicates about Grandma at Gino's, full disclosure of details will be harder to get.

But again, my impression is that fresh garlic and parsley are the basic flavourings. Hot Barese I don't think I've come across in the places I shop at (another reason why I'd like to visit Gino's).

Antonius

Thanks... I love the "Barese sausage" at Bari Foods, when it is not all sold out!
I think I can put the basic together....
Perhaps with 5 parts from Grand-mama and 5 parts from Bari... I can get a better idea..

But FRESH is the idea... garlic and parsley....
The sausage at Bari seems like regular green parsley as opposed to Italian Parsley (aka Cilantro)? Bari is not HOT, but I like the idea of the variation...

I did run over to some sites in Italy, but most just suggest recipes with Barasi and they also spell it both ways..... Some recipes suggest Pork/Beef other Suggest Pork/Lamb. Most also seem to be LOWER fat!
Anyway.... when I have more info I will post back the findings for the forum. In english naturally!

PC

pcaliban wrote:Italian Parsley (aka Cilantro)? Bari is not HOT, but I like the idea of the variation...

pcaliban,

There are two types of parsley commonly available in Chicago, Flat-Leaf Parsley, aka Italian parsley, and Curly-Leaf Parsley. Cilantro, sometimes called Chinese Parsley, looks mildly similar to flat-leaf parsley, but the flavor is not similar in the least.

I would not recommend substituting cilantro* for flat-leaf parsley when making Barese sausage.

Enjoy,
Gary

*Not saying it might not taste good, just that, even for a loose definition guy like myself, it would not be Barese sausage.

Antonious - yes, it is the small gauge style. And here's the address for you. It's right next door to Pasta Fresh. Do let us know if you try it please.

Ginos Italian Imports
3422 N. Harlem Avenue
Chicago 773-745-8310
Closed Tuesdays

The lamb part makes sense, since the small casing used in Barese sausage is from lamb, I believe. I don't know if the guys at Bari use lamb meat in the links or not.

Somewhat to Antonius's point about the off taste of less than new Barese sausage, I've wondered whether there is not some intentional fermented funkiness there, sort of like Thai Issan sausage, naem, etc.

BTW, last time I was in Thai grocery, the owner tried to convince me to make my own naem at home, directing me to a packet of "starter." Just add pork, skin, garlic, Thai chiles, and whatever else sounds good. I think I'll do it, now that summer beers are back.

Last, I agree that the strong, relatively unique taste of coriander/cilantro is not going to be right for an Italian sausage. However, I've had sausage flavored with cilantro (e.g., the vegetarian rice and potato "morcilla" at Mi Cuidad/Cuenca, which is heavy on the anatto and cilantro), and it works well.

Bryan,

Many thanks. I look forward to checking it out.

*

Jeff,

There's no doubt that there are sausages made with lamb in Puglia but the use of the small casing from sheep does not by any means necessarily imply that there is lamb in the sausage. Puglia produces lots of sheep and they make good use of their budelli. Salsiccia salentina, the basic style of sausage from the Salentine peninsula, is made with veal (ca. 20%) and the rest pork, pork fat, pancetta, and that's traditionally made with the little casings. Sausage of the same gauge and roughly the same general mix of meat (veal-pork) is also frequently called cervellata in Puglia.

Anyway, my impression is or has been that the garden variety, as it were, Barese sausage of Chicagoland is made just with pork and, as I said, its distinguishing characteristics are a) the prominence of fresh flat leaf parsley and garlic and b) the absence of fennel.

Interesting thought about the funkiness, but I suspect that these sausages are intended to be eaten fresh and the development of funkiness in this case is not generally prized (but maybe we need to interview some folks from Bari town and province and check). I'm sure there are exceptions but aged sausages usually tone the garlic down for the reason that it otherwise dominates too much.

The Sicilian sausages in the little casings I've gotten at Caputo's in Addison are pork and quite good.

Antonius

LTH,

Hit Harlem Ave this afternoon, Riviera for a Will Special for lunch and Barese sausage to make for dinner, but Riviera was temporarily out of Barese, so on to Caputo's I went.

Bought a some Barese and also Sicilian (has fennel seed) along with fresh fennel, fresh mozzarella, mushrooms and fresh fava beans. Pan fried the sausage, made one of my favorite salads, mandolin sliced fennel, mushroom, olive oil, squeeze of lemon juice, s/p, topped with shaved Parmesan from a recipe by Alice Waters I read long ago, and also some fresh mozzarella and shucked, shelled quickly blanched favas.

I always forget what a pain in the *ss fresh fava beans are, but little olive oil, lemon, s/p and the tediousness of preparation is soon forgotten.

4.24.06


Enjoy,
Gary

Caputo's Food Market
2558 N Harlem Ave
Elmwood Park, IL 60707
708-453-0155

Riviera Italian Imported Foods
3220 N Harlem Ave
Chicago, IL 60634
773-637-4252