As with summer shares and linen shirts, come Labor Day the hot dog must abdicate the throne to its cooler-weather counterpart: the sausage. Just in time for this passing of the pork baton: Creminelli's fresh sausages, now available in NYC for the first time.
Made in Utah by Cristiano Creminelli--who brought his family's centuries-old business to the United States in 2007--the Duroc pork-based sausages are a welcome addition to Creminelli's portfolio of already-famous salami.
Murray's Cheese stocks three varieties of sausage: tradizionale (the family's ancient recipe), picante (a not-too-spicy version made with peperoncini) and porcini (flavored with imported mushrooms and Parmigiano-Reggiano).
And because great ingredients inspire lots of cooking, this week we've been on a sausage streak that would make the Jersey Shore cast blush: Sliced picante was the basis for extra-vinegary sausage, peppers and onions; crumbled tradizionale became a fresh-tomato Bolognese; and porcini needed nothing more than a fork.
Both Murray's Cheese stores stock the sausages ($8 a pound), but you can sample all three for free this Thursday, September 23, at Murray's Grand Central location.
Murray's Cheese, 254 Bleecker St. (212-243-3289) and Grand Central Market, 43rd St. and Lexington Ave. (212-922-1540); murrayscheese.com
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