Restaurants›Benny Ventano's Pizza›Whole 28" Sliced Italian Sausage Recipe

Whole 28" Sliced Italian Sausage Recipe

Name: Benny Ventano's Pizzas Whole 28" Sliced Italian Sausage Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 each whole mild Italian sausage (link); 1 tbs olive oil; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tsp fennel seeds (optional, for garnish); 0.25 cups grated Parmesan or pecorino (optional); 2 tbs chopped fresh parsley (optional); 4 each crusty bread or rolls (for serving)

Inspired by Benny Ventano's Pizza

Time1h

Serves6

Make Whole 28" Sliced Italian Sausage Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sausage and Prep

1 each whole mild Italian sausage (link)1 tbs olive oil1 tsp kosher salt1 tsp freshly ground black pepper

For Slicing and Serving

1 tsp fennel seeds (optional, for garnish)1/4 cups grated Parmesan or pecorino (optional)2 tbs chopped fresh parsley (optional)4 each crusty bread or rolls (for serving)

Method

Sausage and Prep

Inspect and prepare

Remove the whole 28" Italian sausage from its packaging and pat it dry with paper towels. If it’s linked or folded, lay it out straight on a large cutting board. Trim off any excess twine or paper ties if present.

Preheat oven or skillet

Decide whether to cook in the oven or on the stovetop. For even roasting and easier handling of a long sausage, preheat the oven to 375°F (190°C). If using a skillet, choose a very large heavy skillet (or work in sections) and heat over medium-low to medium.

Season

Brush the sausage lightly with 1 tablespoon olive oil all over. Sprinkle the kosher salt and freshly ground black pepper evenly along the length. This step seasons the casing and helps browning.

Prick to prevent bursting

Using a fork or the tip of a knife, gently prick the sausage casing 6–8 times along the length at 1–2 inch intervals. Be gentle so you don’t tear large sections of casing; small holes let steam escape and prevent splitting.

Cook (oven method)

Place the sausage on a rimmed baking sheet or in a roasting pan in a single layer. Roast in the preheated 375°F (190°C) oven for 25–35 minutes, turning once halfway through, until the internal temperature reaches 160°F (71°C) for pork sausage and the exterior is evenly browned. Because the sausage is very long, allow it space on the sheet so it heats uniformly; if necessary coil it loosely.

Cook (skillet method)

If using a skillet, add 1 tablespoon olive oil to the pan and heat over medium. Place the sausage in the skillet and cook gently, turning every 3–4 minutes so all sides brown evenly. After initial browning (8–12 minutes), reduce heat to medium-low, cover loosely with a lid or foil, and continue to cook 10–15 minutes more, turning occasionally, until internal temperature reaches 160°F (71°C). Add a splash (2–3 tbs) of water if the pan becomes too dry to prevent burning, then remove the lid to finish browning.

Rest

Transfer the cooked sausage to a cutting board and let it rest for 5–10 minutes. Resting lets juices redistribute and makes for cleaner slices.

For Slicing and Serving

Slice

Using a long, sharp knife or a serrated butcher's knife, slice the sausage into 1/2-inch to 3/4-inch rounds. If the sausage was coiled to fit, uncoil it and slice along the length so pieces are consistent. For thicker sandwich-style pieces, slice 3/4–1 inch.

Optional garnish and finish

Arrange the slices on a serving platter. Sprinkle fennel seeds or chopped parsley over the top if desired, and finish with a light dusting of grated Parmesan or pecorino. If you like, briefly return slices to a hot skillet for 30–60 seconds per side to re-crisp the edges before serving.

Serve

Serve the sliced Italian sausage warm with crusty bread or rolls. Provide mustard, sautéed peppers and onions, or your preferred condiments on the side.