A traditional cured sausage originating in Italy, sopressata is usually created from pork meat. The ham (thigh) of the pig is used and there are many regional variations in they types of spices and herbs added to sopressata. Hot seasonings are often a feature of this type of cured sausage and, along with the drying process, the sausage is pressed, creating a distinctive look.
Sopressata sauce and meatballs:
The strong flavor of sopressata adds a distinct kick to any sauce and livens up homemade meat balls nicely. Saute garlic along with onions and sliced sopressata. Add balsamic vinegar, chopped or tinned tomatoes and oregano. The sauce should be heated through until the onions are thoroughly softened. Serve over the meatballs and spaghetti.
Sopressata and beef rague:
Sopressata, like any type of cured sausage is an excellent addition to stews and casseroles. Soften onions and garlic in olive oil, add chopped or tinned tomatoes and heat through. Add beef to the pot, red wine vinegar and crushed garlic along with chopped sopressata. Season with salt, pepper and coriander . Cover and leave to simmer for 45 minutes to an hour.