According to sausage wikia, salchichon is a type of sausage made with cured meat, mostly lean pork and some bacon seasoned with salt and some spices such as pepper, nutmeg, cloves and corriander. This whole mass, chopped, is left to marinate for about 24 hours then stuffed into intestines of beef or pork then hung to cure which can be done by smoking or simply air-drying for several days. There are also sausage mixtures containing meats such as pork and beef, or pork and wild boar, venison, etc.
A delicious adaptation of a Dominican Chimi sandwich made with Salchichon. You can also substitute the salchichon with summer sausage, or salami if salchichon isn't available.
24 thick slices of salchichon sausage
4 sandwich rolls (I used lightly toasted Kaiser buns for this recipe)
1/2 head of med. cabbage thinly sliced
2 tbs mayonaise
1 tbs ketchup
1 tbs yellow mustard
few splashes of red hot sauce
salt and pepper
splash of oil (optional) and vinegar
In a large bowl, season the thinly sliced cabbage with salt and pepper, to taste, a drizzle of olive oil and vinegar and a few dashes of red hot sauce. Mix well to distribute seasoning throughout. Set aside.
In a small bowl, mix together the mayonnaise, ketchup and mustard. Set aside.
In a pan (no oil) fry up the salchichon slices for about 2 minutes on each side and drain on a dish with a few paper towels to absorb the excess oil.
Toast your rolls lightly and spread the "salsa rosa" on the rolls. Assemble your sandwiches by placing 4-6 slices on each roll and adding a bunch of the slaw on top of the sausage slices. Place the top bun to finish each sandwich and enjoy!
Great served with herbed roasted potatoes, a delicious potato, or pasta salad on the side.
Adapted from the traditional version which is made with ground beef or pork
By FAR, the best chicken parm recipe I’ve ever found! Recipe source
- 1 cup quinoa
- 2 cups water
- 6 cabbage leaves
- 2 cups chopped cremini mushrooms
- 1 yellow onion chopped
- 1-2 garlic cloves minced
- 2 cans of fire roasted diced tomatoes (purée or blend one can)
- 1 lb ground turkey or chicken
- 1/4 cup red wine
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Cook quinoa according to pckg instructions While quinoa is cooking, prepare the filling, and fill a large sauce pan with water and bring to a boil (for blanching cabbage leaves) Brown ground turkey Add chopped onions until translucent Add minced garlic until fragrant Add chopped mushrooms Add all dry ingredients Add diced tomato can and half the puréed one. Reserve the other half for basting.
Add wine Quinoa should be cooked now so add it to the meat mixture and sautée for about 5 minutes while you blanch the cabbage leaves in a large sauce pan filled with boiling water. Once cabbage leaves are blanched drain them and rinse them in cold water so they’re easy to handle. Remove the tough stem part of the cabbage leaves as best as you can and add a generous portion of the meat and quinoa filling into each leaf and roll up like you would a burrito or egg roll. Place all the rolls into a baking dish and pour the remaining puréed tomatoes. Bake for 20 minutes at 350 degrees.
Since we moved here to our new town, my daughter Amanda has been begging me to make her this local dish called chicken riggies. Apparently, it’s a big upstate NY signature dish. Originated in Utica, I believe. Anyways, I searched for a recipe and found that there were so many different variations. Some with olives, some with a creamy sauce, some without. So I decided to just make my own version combining several of the ingredients that appealed to us most from all the various recipes we’d found. Here’s my take on chicken riggies.
Chicken Riggies (Upstate NY style)
- sweet red and yellow peppers
- red pepper flakes
- 1/4 cup cream cheese
- can of whole tomatoes
- olive oil
- 3 garlic cloves
- box of rigatoni