For years as a family we called this type of sausage shaped in a pinwheel – Brooklyn Sausage. I remember as children seeing this sausage in the butcher shops and of course on our backyard grill. While living in the Midwest it was a rarity to see any in the grocery stores. Now living in SWFL I was so thrilled to find this sausage at one of our local Italian Markets – Tuscany Market. And yes, these butchers are from NY originally.
Doing a bit more research, this style of sausage is called Chevalatta in Italian. It’s made from pork and flavorful ingredients such as parmesan cheese, pecorino, parsley, garlic, basil, etc. Sheep casing is used giving it a softer bite and the definitive thin rope shape. Now, here’s the deal with Italian food (many things for that matter). When you go into different Regions, dialects, and your Nonna’s kitchen, what one family calls something and another will argue it’s called something else. Everyone is right in their own corner of Italy. As long as food is made with care and love, that’s what matters.
As children we remember this sausage was a crowd pleaser. Finding it once again, I thought this would be a great dish to make for a get together with our friends. Being able to set this up ahead of time and roasting it in the oven as we enjoy appetizers and wine makes it great for entertaining, along with beautiful presentation for serving. And, yes, easy clean up too.
Ingredients
Sausage – Our Chevalatta was seasoned with parsley, cheese and garlic. It was about 5 pounds in total weight.
Small Potatoes
Onion
Peppers
Garlic cloves
Mushrooms
Au Jus mix
Olive oil and Butter
Fresh Oregano
Balsamic Glaze
- Prep ahead –Par boil both sausage and potatoes in separate pan. I use a deep fry pan for the sausage and just enough water to cover the sausage. Our mom always par boiled sausage for most of her recipes and I do too. It helps make the sausage a bit softer, giving it a nice texture to the bite. Par boiling potatoes – especially when I’m going to roast them is something I have done for the past few years. The par boiling gives the potatoes that creamy softer texter on the inside, while roasting gives the potatoes that roasted crispness. The best of all worlds.
- Next prep all your vegetables for the dish. Slice the onions and peppers. You want to slice these vegetables not chop – because they will be your “grate”.
- Wash and chop the mushrooms and the onions. A coarse chop is best. It adds to the final presentation of the dish.
- Peel the garlic cloves – have at least 6 large cloves.
- Line a sheet pan with foil, and drizzle with olive oil and place pats of butter
- Slice onions and peppers – lay on top of sheet pan creating a “grate” to put the sausage on. This vegetable “grate” gives the dish so much flavor and wins points in the making it easier to clean up category.
- Place sausage on top of peppers and onions
- Scatter par boiled potatoes, garlic cloves and oregano around pan.
- Sprinkle more olive oil over entire pan
- Roast at 400 degrees for 30 minutes
- While sausage is roasting – sauté mushrooms coarsely chopped and onions in a small pan with olive oil and a pat of butter. Add ½ packet of Au Jus mix, red wine or water. Stir together making sure the mix is thoroughly mixed in. Over the years I have found that the ½ packet of Au Jus mix really adds the perfect flavor to this simple sauce
- After 30 minutes – lower temp of oven to 350 – take sheet pan out, turn sausage and potatoes. Toss other ingredients. Pour the mushroom sauce over the sausage.
- Drizzle glaze over sausage – return to oven and let cook for another 30 to 45 minutes or until done.
- Drizzle more glaze when done (optional)
A few key points –
- This is amazing on the grill, but living in a condo now, I have adapted this. But even if you can grill, if you’re look to make this a little less “hands on”, in the oven is the way to go.
- As you can see, I don’t have quantities. That’s because truly it’s up to you. It will depend on how many you’re serving, how much you like garlic…you get the idea. You can adjust this and make it your own. Just have the Chevalatta as the the star.
- I serve this with potatoes, but feel free to go heavier on the peppers & onions if that is more your thing. The potatoes definitely make it feel hearty and more of a winter dish.
- Chevalatta can be difficult to find, but this recipe method can be used with any sausage you have available. Just adjust the cooking times as needed. Because of it’s shape, Chevalatta will cook differently than other Italian sausage.
