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In a large skillet, bring 1/4 inch of water to a boil. Add the spinach and cook, stirring, until just wilted, about 1 minute; drain and press out as much water as possible.
Add the beef, sausage and onion and cook until the beef and sausage are well browned, stirring often to separate meat. Pour off any fat. Add the garlic and cook and stir for 30 seconds.
Before your guests come over prepare your grill for a medium heat. Place a cast iron skillet directly over the heat, add a little oil and sauté the diced peppers, onion, and garlic for about 15 min.
The Italian sausage was initially known as lucanica, [3] a rustic pork sausage in ancient Roman cuisine, with the first evidence dating back to the 1st century BC, when the Roman historian Marcus Terentius Varro described stuffing spiced and salted meat into pig intestines, as follows: "They call lucanica a minced meat stuffed into a casing, because our soldiers learned how to prepare it."
Stops include: Schmidt's Sausage Haus in Columbus, Ohio, for their "Autobahn", an all-you-can-eat sausage buffet featuring delicacies such as the spicy "Bahama Mama" sausage, plus bratwurst, knackwurst, and sausage stew; Ben's Chili Bowl in Washington, D.C. for the "Chili Half-Smoke", a smoked beef-and-pork sausage in a bun topped with mustard ...
The sandwich primarily consists of meatballs, a tomato sauce or marinara sauce, and bread, such as Italian bread, baguette and bread rolls. [5] [6] Cheese such as provolone and mozzarella is sometimes used as an ingredient. [7] [6] Additional ingredients can include garlic, green pepper and butter, among others. [6]
Roll sausage into ½ inch balls and place in a large skillet. Cook until browned. The sausage might need to be browned in two batches depending on the size of the skillet.
Luganega (also called luganiga, luganica or lucanica) is an Italian fresh sausage made with pork.It is a traditional food from Lombardy, Veneto and northern Italy and is usually rolled up to appear like a snail. [1]