Grandpa Joe's
Venetian Sausages

This is a classic Venetian Cicchetti, the Italian version of the Spanish Tapas.

About this recipe

Venetian Sausages are a special treat almost any time, but especially when served as an antipasto.  It does have one drawback, however.  Because good balsamic vinegars are very dark, the dish has a rather intimidating appearance.  Namely, almost black!  The secret, I've learned, is to find one or two adventurous guests and convince them to try it.  They will then become your ambassadors and will help you assure everyone else they taste much better than they look.  Guaranteed!

Ingredients

  • sweet Italian sausages
  • 1 cup balsamic vinegar (see Notes)
  • Castelvetrano olives, pitted

Directions

  1. Grill the sausages until browned, but not completely cooked through. 
  2. Slice the sausages  diagonally into bite-size pieces. 
  3. In a large skillet, add the sausages and vinegar and simmer over medium heat until the vinegar is reduced and syrupy. 
  4. Garnish with the green olives and serve immediately.

Notes

  • Do not use your best Aceto Balsamico Tradizionale di Modena for this recipe.  Nor should you use one of the inexpensive imitations created with artificial coloring.  You will achieve the best result with an Aceto Balsamico aged for about five years.
Posted: October 2014.