Cherry Bomb Recipe

Brown and crumble sausage

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add removed-casing spicy fennel sausage, breaking it up with a wooden spoon. Cook, stirring occasionally, until browned and cooked through, about 6–8 minutes. Season with 3/4 teaspoon salt and 1/2 teaspoon freshly cracked Tellicherry pepper. Transfer cooked sausage to a bowl and set aside, leaving rendered fat in the pan.

Sweat aromatics

Reduce heat to medium. Add 1 tablespoon olive oil to the same skillet if needed. Add the finely diced onion and a pinch of salt and sweat until translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in 1 tablespoon tomato paste and cook 1 minute to caramelize. Pour in 2 cups Savor Spear® Gin-kissed tomato sauce (or 2 cups good tomato sauce plus 1 tablespoon gin) and bring to a simmer. Add 1/4 teaspoon red pepper flakes and 1/4 teaspoon sugar (optional).

Finish sauce with sausage

Return the browned sausage to the skillet and simmer gently for 8–10 minutes so flavors meld and sauce thickens slightly. Taste and adjust seasoning with 1/2 teaspoon salt and more Tellicherry pepper as desired. Remove from heat.

Prepare pickled peppers

If your Von’s hot pickled peppers are whole, slice into rings or thin strips and drain briefly. Reserve 2 tablespoons of the pickle brine to add a bright hit to the sauce if desired (stir into the sauce during the last minute of simmering).

Warm the burrata

Pull the burrata into ribbons or small pieces. For a warm contrast, briefly (30–45 seconds) warm burrata in a microwave-safe dish or place pieces over the hot sauce for 30 seconds so it softens but doesn't fully melt.

Assemble and finish

Spoon the sausage-tomato mixture onto a serving platter or onto individual slices of crusty bread/grilled polenta. Top generously with pulled burrata, scatter the sliced Von’s hot pickled peppers over the top, and tear fresh basil over everything. Drizzle 1 tablespoon extra-virgin olive oil around and finish with flaky sea salt and 1/4 teaspoon freshly cracked Tellicherry pepper.

Serve immediately while hot, with additional pickled peppers and crusty bread on the side. Leftovers will keep in the refrigerator for up to 3 days; reheat gently on the stovetop.