The Breukelen Life

The Breukelen Life

Food, Yoga and Travel in Brooklyn

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Brooklyn Cured + Pasta

March 11, 2011

I’ve been pretty excited to have some Brooklyn Cured Italian sausage in my hands. Well, in the freezer because I haven’t had time to cook it at all. I picked it up at the Brooklyn Flea a few weekends ago and since then my cooking has been in a downward spiral. For instance, last night I ate a piece of Eatly foccacia I snuck into the Bam cinemas for a 7pm show of The King’s Speech. Not that that’s a bad thing….

Brooklyn Cured (like a lot of other Brooklyn based products) has been getting a lot of press over the past 6 months. While some seems fleeting, Brooklyn Cured may be here to stay.

Creator, Scott Bridi has been leaving delicious pork strewn across the city from his stints in the Gramercy Tavern’s charcuterie program and as heading up the Marlow & Daughter’s butcher shop in Williamsburg. Now he works on spreading his love through Brooklyn Cured, which can be found at the Brooklyn Flea on Saturdays, Cobble Hill’s 61 Local and the Foodshed Market on Sundays. His products are based on the traditions of the old school where the main ingredient is a labor of love that results in tasty treats. While the inspiration is seeped in traditions, the flavors are exciting. Take for instance the lamb sausage with black olives that cured with sea salt and lemon zest. All meat is sourced from local farms with happy animals for extra good karma.

Bridi’s Italian sausage is a homage to the old neighborhood (Bensonhurst). Spicy pork, fennel, chili, garlic and white wine. And it delivers on every level. I choose to mix mine with some whole wheat pasta, Brussel sprouts, mushrooms, crushed tomatoes and Pecorino Romano. Sprinkled with fresh basil. His Italian Sausage would be great on the grill (in Prospect Park of course) or in a Sunday ragu. I can’t wait to go back this weekend to grab the lamb sausage and hopefully some garlic chicken sausage!

Recipe below. Made it up on the fly but it’s pretty delicious!

1 Sausage link
1 cup quartered brussel sprouts
¼ cup chopped red onion
½ cup sliced mushrooms
1/2 cup crushed tomatoes
½ c cooked whole wheat pasta
1 garlic clove chopped
1 tsp chopped basil
¼ cup Pecorino Romano

Brown sausage and chop into 1 inch pieces. Remove from pan. Heat 1 tbsp of Olive Oil, Sautee onions until tender. Add in crushed tomatoes and brussel sprouts. Cook until tender. Add in sausage, mushrooms, pasta, garlic. Cook until mushrooms are tender, stirring often. Mix in basil. Top with Pecorino Romano and enjoy!


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