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I'm looking for a place that sells fresh Italian sausage. I have been going to the Cairo Sausage House in Oak Park and it's very good. I would like to try to find more places so I can compare. I'm sure Antonius can help me out on this one.

Cairo Sausage House
6600 Roosevelt Road
Oak Park, IL

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Sal G
Chi cerca trova.

Terrasini:

There are a lot of places that produce good to excellent Italian sausage around town. JeffB made the point, some time back, that Italian sausage is really a sort of specialty -- or at least a considerable strength -- of Chicago(-land) cooking.

You should try these (all easily searchable on the board):
Conte di Savoia (Taylor near Bishop)
Bari (Grand near May)
Riviera (Harlem just north of Belmont)
Joseph's (Irving Park near Galena , well pretty far west, anyway)
Freddy's (in Cicero)

That's a start. Hopefully other folks will add further places and comments on their favourites among them all.

Antonius

_________________
Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
________
Na sir is na seachain an cath.

Minelli Bros. in Niles produces a consistently flavorful product. Their hot is very hot! Nice regular meat counter as well.

Caput Cheese Market in Melrose Park is often referred to as well. They have a few different varieties such as lemon and white wine and a "Sicilian" with kalamata olives and red wine, which seem to be of their own invention without being entirely traditional, but are flavorfull nonetheless. They have a hot, medium, mild, and sweet. Think their difference between the mild and the sweet is content of fennel and red pepper. Their Barese (sp?) is a decent version too.

Minelli Brothers Italian Specs
7780 N Milwaukee Ave, Niles, IL
Phone: (847) 965-1315

Caputos Cheese Market
1945 N. 15th AVe.
Melrose Park Phone No: 800-635-5486

If you are in the southern suburbs, don't forget about The Specialty Shop and D&D in Chicago Heights. Both have excellent homemade sausage. Of particular interest is the fennel sausage at The Specialty Shop.

Suzy

D&D
1038 S. Halsted St.
Chicago Heights, IL

The Specialty Shop
159 W. Joe Orr Road
Chicago Heights, IL
(708) 754-5222

_________________
" There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
- Frank Zappa

I second the Specialty Shop's fennel sausage. Sweet but not overpowering - makes me smile to even think of it. Especially now that Falvo's is gone.

I haven't tried most of the places mentioned earlier (yet), so I can't offer a comparison, but I've tried and like the sausages from Caputo's (Elmwood Park branch). Their 'Italian' and 'bell pepper & provolone' sausages are good, and I am fond of their 'Baresi' sausage as well. They also have a 'Sicilian' sausage that I mention on this thread of 'Italian' sausage with some trepidation

Caputo's Fresh Market
2560 North Harlem Ave
Elmwood Park, Ilinois 60707
708-453-0155
www.caputomarkets.com

I got a bunch of italian sausage from Peoria Packing.

BTW. What's the best way to cook it? Do you guys like to do the boil & grill like brats?

I get the Italian sausage from The Specialty Shop regular, not encased. I use it in lasagna, or sauteed up with some kale. I suppose if I got it encased, I would boil and grill like a brat.

To my mind, it depends on what way it will be served and in part also on to what degree you're concerned with how much fat it contains in the end.

For grilling, some gentle (par-)boiling is good so that you can have the sausage cooked fully through without incinerating the outside. So too if it's going to be served browned quickly in the frying pan. But if you're going to use it in, for example, a tomato sauce, you can just brown it and then let it cook all the way through in the sauce. The same method can be used with greens that take a longish time to cook: brown the sausage, remove the sausage, cook the greens in the same pan, return the sausage to steam a bit atop the greens. There are lots of other possibilties but those a couple of basic ways.

You can reduce the fat content by puncturing the skin during cooking and some folks need to do that to a considerable degree for health reasons. Of course, at a certain point, all the fat so allowed to drain leaves the sausage dry. More holes, less fat. This is the sort of process one can adjust for personal needs and preferences.

Antonius

_________________
Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
- aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
________
Na sir is na seachain an cath.

We don't boil our sausage before throwing it on the grill -- my husband keeps the coals to the sides and turns it often. I don't mind the occasional charred link, although my kids have issues with it.

The Specialty shop also has a fabulous hot italian sausage.

Suzy

_________________
" There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
- Frank Zappa

After seeing Antonius's reply, I picked up some sausage from Bari. I love their sandwich's but never paid any attention to their sausage.
The man behind the counter recommended the Barese sausage over the "regular" Italian (they have hot and mild). He described the Barese as being a bit sweeter and without fennel. Anyway, I took his recommendation and made a sauce of sorts for pasta out of the sausage. It was phenomenal (if I do say so, although it really had way more to do with the sausage than with my preparation). So, thanks Antonius, for the rec. If anyone needs some Italian sausage, I would highly recommend the Barese from Bari. I also picked up reasonably priced Reggiano Parmagiano and Pecorino Romano.

Anybody know of comprable Fennel Sausage? That stuff was excellent.

Sad news -- the wife of the owner of my beloved Specialty Shop in Chicago Heights passed away and he has closed the store.
Apparently, some of the guys in my husband's band knew about it and neglected to tell us, but the guitar player's wife ran in there and got 100 lbs. of sausage that are now sitting in her freezer. . . any cat burglars out there to help me steal some???

Supposedly the owner will be selling the sausage through Scotts Deli and Liquors on Western Avenue in Chicago Heights (next to where the old Dodge dealership was located) and may be looking for another store. In the meantime, I've got to break into that freezer.

Suzy

_________________
" There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
- Frank Zappa

sdritz said:

Supposedly the owner will be selling the sausage through Scotts Deli and Liquors on Western Avenue in Chicago Heights (next to where the old Dodge dealership was located) and may be looking for another store. In the meantime, I've got to break into that freezer.

I was at Scott's today and picked up some sausage. They were out of the mild and fennel but they did have the hot available. The store is on Western just north of Rt. 30/Lincoln Highway. I'd say that 50% or the store is dedicated to wine, beer and spirits. They do have a small cooler for cheese's and a small display case for sausage's , dried and fresh. I was also able to pick up some LaBella San Marzano tomatoes and Agostino anchovies which I had just ran out of. The cheese's seemed pretty expensive, so when I need my cheese fix I'll be making my run to Wiscon Cheese/Caputo's.

The owners of my two favorite sources of Italian Sausage have retired. Zanoni's in Maywood (after 76 years) and Cairo in Oak Park (after 44 years) are no more. I have not been overwhelmed by the new sources I've tried lately. If you have a go to place for Italian Sausage, I'd love to hear about it. I live in the Oak Park area, but I will travel for the good stuff. Thanks.

HI,

There are two earlier Italian sausage threads to consult: here and here.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
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Among the best I've ever had. Right in the same league as Bari foods. Be advised they are moving to Crete,Il at the end of this week,I believe.

Dal Santo's
1505 Sibley Blvd
Calumet City, IL
(708) 862-7711

As mentioned in the links, Bari and Riveria are still tops in our house.

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Honey, people will eat anything. Hildegard the maid.

A 750,000-pound sausage history
Dal Santo's moves to Crete after 60 years

BY ANDREA HOLECEK
holecek@nwitimes.com
219.933.3316
This story ran on nwitimes.com on Saturday, October 21, 2006 12:58 AM CDT

CRETE | Sausage has been king at Dal Santo's Sausage & Catering for its 60 years in business, and although its location has changed its specialties haven't.

The business recently relocated to 976 E. Steger Road, Crete, after being in Calumet City for 29 years and before that in the Roseland neighborhood of Chicago, where it was founded by the late Frank Dal Santo.

According to family estimates, Dal Santo's has produced 750,000 pounds of Italian sausage in its history, and currently makes 500 to 600 pounds per week, plus it cooks 200-300 pounds of meat it sells for Italian beef sandwiches, said owner Chuck Dal Santo on Wednesday.

The next 750,000 pounds probably won't take 27 years, he said.

A 70-percent rent hike prompted Dal Santo to move the business out of Calumet City. Plus, the new location will help the store develop its retail business, which has tapered off as many of his former clients have moved to suburbs farther south, west or east into Indiana, said Dal Santo, of Blue Island.

More at
http://tinyurl.com/y2x99b

Specialty Shop lovers, rejoice!!

I was in the Homewood village hall yesterday paying my water bill when the mayor came up to me with a handful of coupons for some local restaurants. My parents were long-time business owners in Homewood and decided to close their business a couple of years ago, so we know the mayor well. Half of the building that housed my parent's bath shop has been empty for some time. The mayor informed me that the sons of the owner of the Specialty Shop, formerly in Chicago Heights, will be opening a new store in that space within the next few months.

The new address will be:

18217 S. Dixie Highway
Homewood, IL 60430

Just 2 doors down from Mitchell's. They will primarily be selling the sausage to restaurants but will have a retail operation in the front of the store.

Suzy

_________________
" There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
- Frank Zappa

I just got back from a luncheon that was catered by Dal Santos. We had salad, pasta, potatoes and italian beef. I was particularly taken by the beef sandwiches. We made our own, but the beef was excellent. I'd order it in a heartbeat.

I'd love to have a sausage cook-off with D&D, The Specialty Shop and Dal Santos soon, but I'll wait until Specialty Shop moves into their new digs.

Suzy

_________________
" There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
- Frank Zappa

I finally got over to D&D. Their sausage was definitely a keeper although I still would favor Dal Santos. I've never tried Specialty Shop but I did try the sausage at Scott's several months ago, which I had heard was provided by Specialty. Am I right? I wasn't too impressed. Maybe I need to try them again?

Scott's Market & Liquors
20901 Western Ave
Chicago Heights, IL 60411
(708) 748-3354

D & D Food Shop
more info »
1023 S Halsted St
Chicago Heights, IL 60411
(708) 755-1520

Artie, my husband wasn't impressed with the Specialty Shop sausage at Scott's the second time we got it. I'm hoping when they get into their own space, it will be better. I'll let you know when it's open. In the meantime, I'm going to go to Dal Santos and get some sausage to try -- perhaps this weekend.

Suzy

_________________
" There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
- Frank Zappa

I was in Dal Santo's this afternoon and mentioned that I heard about them on LTH Forum. The ladies there were pleasantly surprised and wrote down the name to investigate later online themselves.

I was impressed with the store -- still pretty bare but everything spotless & attractively arranged. I bought some Torrone, a few cannoli, some salami and a loaf of Marconi bread for a nice lunch tomorrow. Their cheese and salumi offerings were impressive and the prices seemed about right too. Next time I'll try their sweet sausage. I was looking for a pasta machine today so they pulled out a catalog to help me find one to order (I need it for making ravioli for Thursday, so I went to D&D and luckily found one in stock). I heard one of the women say that they plan on adding more choices of Italian specialty items as time goes on.

I'm hoping these small specialty stores will continue to be able to survive economically. We have a sizeable Italian population in the south suburbs, so it looks hopeful. For those of you in the city looking for some great sausage, beef or other Italian goodies, take a drive south and check them out.

Dal Santo's Sausage & Catering
One-half mile west of IL 394
976 E. Steger Road
Crete, IL 60417

D & D Food Shop
1023 S Halsted St
Chicago Heights, IL 60411
(708) 755-1520

Thanks Suzy. I'm glad it's just not me. It's not that Scott's was bad,just not really memorable.

The primary reason that I've been told for Dal Santo's moving to Crete was an outrageous rent increase and then when you factor in the change in neighborhood demographics it's easy to see why they relocated.

Morini's Meat Market, 1101 E. 31st., LaGrange Park, IL 708-354-0430.
To be upfront, I have an association with this small butcher shop, but he does make good Italian sausage. He makes mild, hot and with green pepper and mozzarella stuffed.

He is the former butcher of Jim's meat market in Cicero. The owner from Jim's still shops with him because they are the same recipes.

Also makes fresh Polish, Lithuanian, cream sausage, bratwurst, brats with swiss, garlic brats. Also homemade smoked Polish.

Hope this is of some help. Have not been here in awhile, but glad I checked in.

a bit of a drive ..

Johnny G's in Bloomingdale..

My husband and I ran to Dal Santos Sunday morning after dropping the girls off at Sunday School. While the menu says they are only open on Sundays for catering orders, there were a number of people milling around who came just for sandwiches or sausage. We got three pounds of sausage, half mild and half hot, and threw it on the grill for dinner.

It was good. It was very good. I'm embarrassed to say I kept slicing little pieces off the leftover sausage and saying, "This is my last bite. Really." There's not much left over, and we all enjoyed it.

I'm thinking about a Sout' Side Sausage cookoff in the spring, with sausage from D&D, Specialty Shop (not reopened yet) and Dal Santos. PM me if you are interested!

Suzy

_________________
" There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
- Frank Zappa

Suzie,

I am interested. I have a portable grill. We could meet at a park to cook them side by side. As long as we are doing south, then a few links from NW Indiana might be a fine inclusion. Post it and I will come!

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast