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Sausage, Salami, and Mozzarella Tart

Sausage, Salami, and Mozzarella Tart

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Makes 8 (appetizer) Servings


  • 1 refrigerated pie crust (half of 15-ounce package), room temperature
  • 8 ounces Italian sweet sausages, casings removed
  • 3/4 cup coarsely grated mozzarella cheese (about 3 ounces)
  • 2/3 cup diced Italian salami (such as Genoa)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1/8 teaspoon ground nutmeg

Recipe Preparation

  • Preheat oven to 425°F. Unfold crust on work surface. Press together any cracks in dough to seal crust. Place crust in 9-inch-diameter tart pan with removable bottom; fold in excess dough and press, forming double-thick sides that extend about 1/4 inch above rim of pan. Pierce crust with fork. Bake crust 5 minutes; press with back of fork if crust bubbles up. Continue to bake until crust is golden brown, about 10 minutes. Set aside. Reduce oven temperature to 400°F.

  • Meanwhile, sauté sausages in heavy medium skillet over medium-high heat until brown, breaking into small pieces with back of fork, about 6 minutes. Using slotted spoon, transfer sausage to large bowl; cool. Add mozzarella, salami, Parmesan, and basil. Toss sausage mixture to blend. Spoon sausage mixture into prepared crust. Beat eggs, milk, and nutmeg in medium bowl to blend; season with pepper. Pour custard over sausage mixture in crust.

  • Bake tart until filling is set in center and golden brown on top, about 30 minutes. Let cool 10 minutes and serve.

Reviews Section

Sausage, Salami, and Mozzarella Tart - Recipes

Recipe Ideas

1 pkg. Vollwerth's Polish Sausage, cut into ¼ inch slices

1 tart green apple, chopped

1 can (8 oz) sauerkraut, rinsed and drained

Bake the potatoes at 400° F for 1 hour or until tender.

In a medium skillet, brown sausage for 2 - 3 minutes.

Add apple and garlic, cook over low heat for 3 - 4 minutes or until apple is tender.

Add sauerkraut and caraway. Cook 4 - 5 minutes longer or until heated through.

Cut the potatoes open, and fluff the potato with a fork.

Spoon sausage mixture over potatoes.

1 pkg. Vollwerth's Thick Cut Bologna (3 in a pack)

Shredded lettuce, ketchup, mustard and mayo

Fry the bologna until golden brown.

Top with mozzarella cheese and cover until melted.

Top with onion, dill pickles, lettuce, ketchup, mustard and mayo.

(1) 8 oz. package egg noodles

(2) 15 oz cans Bavarian sauerkraut, drained

(2) 15 oz cans cream of mushroom soup, undiluted

1 ½ pounds Vollwerth Polish Sausage or Kielbasa, cut into ½ inch slices

2 cups shredded Swiss cheese

½ cup soft rye bread crumbs

Spread sauerkraut in a greased shallow 4 qt. baking dish. Top with noodles.

In a large bowl, combine the soup, milk, onion and mustard. Pour over the noodles.

Top with sausage and sprinkle with the cheese.

Combine bread crumbs and butter sprinkle over the top.

Cover and bake at 350° F for 30 - 35 minutes or until golden brown and bubbly.

Recipes / The Salami Method

Salami a sausage made of ground meat whose origins lie in southern Europe is named for the salting process required to preserve it. Here are two dishes perfectly suited to the Israeli winter.

Sometimes a person tires of softness and delicacy, woolly socks, logs burning in the fireplace and soft food. Sometimes we don’t seek warmth and consolation. So we suddenly get up and go outside in our rubber boots, stand erect in the searing frostiness of clean, cold wintry air, get drenched to the bone in pouring rain and continue to walk.

All of a sudden, as you confront the bitter wind, life awakens, stretches your muscles, sharpens your nerve endings and fills your head with lucid thoughts. When you stop to rest, you eat what you brought with you a piece of hard cheese, wine aged in a cask, pickled fish, sausage preserved in salt from last summer. Your teeth bite down, chewing is difficult, the taste is sour or salty but you’re happy. There is something about food that has been preserved and hardened and survived a truth and a purity that does not exist in the soft, warm foods that just slide down your throat.

Salami a sausage made from ground pork, beef, chicken, turkey, or even horse, donkey or rabbit meat got its name from the salting process required to preserve it, salare in Italian. The raw meat is ground and mixed with spices, stuffed into a long intestine, lightly smoked or steamed at a low temperature and salted properly so it will keep for a long time without cooling or cooking.

Salami originated in southern Europe, in Italy and Spain, but it also reached Central and Eastern Europe and became a popular way of preserving meat for times when food is scarce. Endless recipes developed, differentiated by the extent of grinding, percentages of fat, types of meat used, the spices, the vinegar and the packaging. In many types, a mixture of pepper and paprika is used to achieve a characteristic color and sharpness.

Take a good chunk of salami wrapped in wax paper, a sharp pen knife and a bottle of red wine and go out by yourself for a hike in the forest on a cold winter day. Try to walk against the wind, feel how the skin on your face hardens and dries out and your fingers stiffen from the cold. Sit on a rock and chew thick slices of the salted sausage. The wine will wash down the salt, the cold air will penetrate your nostrils and your head will fill with clear, correct thoughts.

A Wilensky sandwich

Moe Wilensky opened Moe Wilensky’s Light Lunch in the Jewish Mile End neighborhood of Montreal in 1932. In the 1950s the modest diner moved to its corner location at the top of Fairmont Street. Since then the furniture, menu and most of the clientele hasn’t changed. Although Moe has gone on to a better world, Ruth, his wife – in her tenth decade – still manages the faded, charming counter with a high hand, to the cheers of addicted customers.

People come to Wilensky’s for the special: a sandwich of hot bologna or salami, pressed between two layers of an airy Austrian roll spread with a hefty amount of mustard. Streams of words have been wasted in an attempt to describe the wonderful feeling and the delicacy of taste enjoyed by diners in the small restaurant. In Wilensky’s hot skillet, the simplest sandwich turns into what many have described as the best sandwich in the world, yet nobody has succeeded in quite capturing the feeling in words.
The recipe before us also probably does an injustice to the original sandwich to the roll, the sausage, the heat of the skillet and the skill of the person preparing it. But since Montreal is particularly cold at this time of year, it’s probably better to make do with this. A yellow roll made with egg yolks, high quality salami or bologna, and excellent mustard. Don’t be tempted to add oil the whole story is the fat in the sausage. It’s good for the heart.

For the roll:
1 tbsp. (15 gm.) salt
1 kg. flour
4 tbsp. (60 gm.) white sugar
1 tbsp. (15 gm.) dry yeast
2 cups lukewarm water
3 egg yolks
1/2 cup (120 ml.) vegetable oil (corn or canola)
1 egg for brushing the rolls
For the filling:
5 slices of salami or bologna for each roll
High-quality mustard

Place the salt in a mixing bowl, sift the flour over it, and scatter the sugar and yeast over everything. Pour a cup of warm water into the bowl and begin the mixing process with a dough hook. Add the yolks and oil and let the mixer work at low speed for a minute or two, checking the texture of the dough.

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Slowly add additional water until you obtain a uniform dough, very soft but not sticky. Remove from bowl and knead by hand on a floured surface to create a uniform texture that is easy to work with. Form a ball and put it back in the bowl. Cover with cling wrap and put in a warm place for about an hour, until the dough doubles in volume.

When the dough has risen, “deflate” it with your fingers and knead for about a minute to get the air out. Roll out the dough to a thickness of 1.5 centimeters. Using a glass or cookie cutter, cut out 8-10 discs 8 centimeters in diameter. Place on baking paper in a large baking pan, making sure to leave ample room between the rolls. Cover with a large plastic bag or a damp towel for about another half hour of rising.

Meanwhile, preheat the oven to 200 degrees Celsius. Brush the tops of the rolls with a beaten egg, being careful to avoid dripping the egg down the sides of the rolls. The egg will give the rolls an attractive color, but dripping it down the sides will make it difficult for them to rise uniformly in the oven.
Bake the rolls in the center of the oven for about 25 minutes, until the top is brown and the rolls are fluffy and airy. Remove from the oven and cool.

To assemble the sandwich:
Arrange five wide slices of salami or bologna in a fan shape, so that each slice overlaps the next and stands out from it a little. Heat a heavy iron skillet over medium heat. When the skillet is hot, place the salami fan on it without oil and sear thoroughly. Flip the fan carefully with a spatula and sear the other side.

Meanwhile, heat a second iron skillet on another burner. Cut the roll in half and spread hot mustard generously on both sides. Place the salami fan in the center of the roll, leaving mustard-covered edges. Close the roll and return to the skillet in which the meat was fried.

Place the bottom of the other preheated skillet on top of the roll to create the effect of a hot, heavy toaster.

Sear the roll well in the fat that has dripped from the salami, flip over once and serve hot, wrapped in wax paper, with a pickle and a glass of cherry soda.

Salami and mushroom tarte tatin

Every time you combine a refined method of preparation with coarse and strongly flavored ingredients, you get a dish that surprisingly suits the Middle Eastern climate. This tart is so tasty that it seems as though the chef gave up once and for all on European refinement and delayed gratification, and put all the ingredients he likes into one skillet, without a backward glance.
This is malaweh-pizza-sausage-cheese-mushroom tarte tatin. Don’t forget a glass of red wine to go with it.

1 tbsp. butter
250 gm. fresh, firm wild or Portobello mushrooms
100 gm. hard Mozzarella or Provolone cheese
50 gm. Parmesan cheese
2 eggs
Atlantic salt
ground black pepper
15-18 slices of pepperoni, Pick or Cacciatore salami
1/2 kg. butter puff pastry

Heat a heavy 26-centimeter skillet with an oven-proof handle and add the butter. Cut the mushrooms into thick slices and stir-fry in the skillet for two to three minutes, only until they are lightly seared but still firm.
Transfer the mushrooms from the skillet to a large bowl and grate in the Mozzarella and Parmesan. Add the eggs, salt and ground black pepper mix.

Make small slits around the edges of the salami slices to prevent them from curling up during frying. Lower heat to medium and place the salami slices in the skillet. When the slices are seared on one side, turn them over and pour the mushroom, cheese and egg mixture over them. Lower the flame, cover the skillet and let the mixture solidify slightly for five or so minutes. Remove the lid.

Cut a circle of puff pastry to match the diameter of the skillet. Place the circle on top of the mushrooms, so that the edges of the dough touch the hot skillet. Continue frying for another 2 to 3 minutes, until the sides of the dough begin to brown, and transfer to an oven that has been preheated to 220 degrees. Bake for about 10 minutes, until the dough is crisp and brown.

Flip over the tarte tatin onto a wide plate, so the dough becomes the base and the seared slices of salami adorn the top. Serve immediately with slices of fresh tomato and a glass of Chianti.

A Wilensky sandwich. The best in the world? Dan Peretz />Salami and mushroom tarte tatin. A meaty feast. Dan Peretz


Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Sauté the shallots and the garlic until soft. Add the spinach (no moisture) to the shallots. Mix well. Salt and pepper it. Add the remaining tablespoon of olive oil and set aside to cool.

Shred mozzarella and set aside. Cut salami slices into thin batonettes . Set aside. Chop roasted peppers into 1/2 inch (1 cm) cubes and set aside.

Line a baking sheet with parchment paper. Roll out the two puff pastry sheets on the parchment paper. Spread spinach-shallot mix on one puff pastry sheet. Make sure you leave about 2 inches (5 cm) at the edges free. Arrange mozzarella shreds evenly on top of the spinach. Sprinkle with Parmesan cheese. Cover mozzarella with the roasted pepper followed by the salami batonettes. Brush edges with egg wash.

Take the other puff pastry sheet and fold it over the filling. Press it closed with the tines of a fork. Brush top with the remaining egg wash and sprinkle with the sesame seeds. Make about 3-4 air vents with the tip of a knife on the top.

Bake for about 35-40 minutes or until the top is golden brown. Leave to cool before cutting.

If you&rsquore like and have a borderline addiction to chips, you&rsquoll know it&rsquos not always easy to give them up.

If you&rsquore looking to cut carbs and maybe try keto, these are the perfect alternative!

They&rsquore also ridiculously easy!

Start by adding little piles of mozzarella to your lined baking sheet, and then add on your extras.

Garlic powder, basil, and chopped pepperoni will give you that pizza flavor.

As they bake, the cheese will melt before it starts to crisp up beautifully. Let them cool and enjoy!

Substitutions for Restricted Diets

If you have a dietary restriction or are short on an ingredient, it is still possible to prepare this breakfast casserole recipe. For lactose-free diets, use your favourite lactose-free milk and cheese to make this a dairy-free egg recipe with excellent results.

For gluten-free, this casserole contains all traditionally gluten-free ingredients. However, you should always read cheese labels to make sure the cheese doesn’t contain wheat. Additionally, it is beneficial to ensure that the cheese wasn’t processed in a facility that also makes gluten-filled products.

Although cheddar cheese and mozzarella are recommended, you could really use anything that becomes similarly melty and stretchy. Swiss, Gruyere, and Gouda would all be excellent choices to add to your egg mixture. Don’t use drier cheeses like Parmesan or crumbly ones like goat cheese or feta. They won’t sufficiently melt into the egg mixture giving the breakfast casserole that creamy texture.

What to serve with quiche?

I love making this with a few healthy sides to make a complete meal.

Once I figured out how much my kids love quiche, I took Jill’s lead and started making quiche for dinner. The best part about this, is I make 3 at a time so the leftovers make a great breakfast or lunch and the kids love it.

Once I started making it for dinner and I found how easy it was it quickly became a weekly thing. Now because we have a large family, I always make 2-3. Because of the leftovers as I mentioned and two, it really isn’t that much harder. I have two meals ready in less than an hour with a prep time total of 20 minutes.

We are now on a quiche streak and we have more of our favorite recipes coming up. But since sausage was the first one we made, well, it’s the first to be shared. If you want to make the crust from scratch (totally recommend) then try My Favorite All-Butter Pie Crust (from Crazy For Crust).

So cheers to great new neighbors who share their to-go-to meals, their home and making friends that will last a lifetime. So enjoy this Easy Sausage Quiche from our oven to yours. XOXO San

Recipe Summary

  • 1 pound bulk Italian sausage
  • 6 eggs
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 5 cups shredded mozzarella cheese
  • ¾ cup ricotta cheese
  • ½ teaspoon salt
  • ⅛ teaspoon garlic powder
  • ⅛ teaspoon ground black pepper
  • 1 double crust ready-to-use pie crust
  • 1 tablespoon water

Preheat oven to 375 degrees F (190 degrees C).

Heat a large skillet over medium-high heat and stir in sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain excess grease. Separate one egg and set yolk aside beat egg white and remaining eggs in a bowl. Fold spinach, mozzarella cheese, ricotta cheese, salt, garlic powder, pepper, and sausage into eggs.

Line a 10-inch pie plate with bottom pastry pour filling into crust. Roll out remaining pastry to fit top of pie place over filling. Trim, seal, and flute edges cut slits in pastry. Beat water and remaining egg yolk in a small bowl brush the mixture over top of pie.

Bake in preheated oven until crust is golden and filling is bubbly, 50 to 60 minutes. Let stand 10 minutes before cutting.

Sausage, Salami, and Mozzarella Tart - Recipes

This photo has been sitting in my Flickr for a while now so it's about time I post the recipe. I have a weak spot for extra cheesy dishes and this one has a whopping 1:1 ratio of pasta to mozzarella. The best part is how each scoop pulls away never-ending tendrils of gooey, melty cheese.

A note:
Leave the pasta boil the pasta two minutes short of al dente because it will finish cooking in the oven. If you boil it to al dente, it will overcook in the oven.

Italian Sausage and Mozzarella Pasta Bake
serves 3 - 4

8 oz. pasta (penne, cellantani, farfalle, campanelle)
2 Italian sausages, removed from casings
1 small onion, finely chopped
2 garlic cloves, minced or pressed
1/4 C red wine
1 14oz. can diced tomatoes, drained
1 8 oz. can tomato sauce
1 tsp Italian herb mix
1/8 tsp sugar
Salt and pepper to taste
2 tsp olive oil
8 oz. mozzarella, cut into 1/2 inch cubes (preferably fresh mozzarella)
1/4 C grated Parmesan

Preheat the oven to 400 degrees F. Bring a pot of water to a rolling boil and boil the pasta to 2 minutes short of the recommended time.

Meanwhile, heat a teaspoon of olive oil in a large saucepan or Dutch oven over medium heat. Add the Italian sausage and break into bite size pieces. When the sausage has browned, remove and set aside. Add the onion and some salt and pepper, and cook over medium heat until the onions have softened, then add the Italian sausage back in. Add the minced garlic and cook until fragrant, about 30 seconds. Add 1/4 C red wine and cook until almost evaporated. Add the drained diced tomatoes, tomato sauce, and herbs, and a little sugar to taste. Simmer until slightly thickened, about 5 minutes. Season with salt and pepper.

Add the pasta to the sauce and toss to combine. Add half of the mozzarella and mix it into the pasta. Transfer to a 2 quart baking dish. Top with the remaining half of mozzerella cubes and grated Parmesan. Bake until bubbly and lightly browned, about 10 to 15 minutes.

Pepperoni Pizza

The most frequently ordered pizza around the world, the Pepperoni is a true classic. The spicy sausage pairs perfectly with the creamy mozzarella and our tart, garlic-spiked pizza sauce. We always find this one to be a real crowd-pleaser!

Makes 1x 12"/16" pizza

8.8/11.6oz (250/330g) classic pizza dough ball
4 tbsp Classic Pizza Sauce
2.5oz (70g) mozzarella cheese, torn into chunks
8 slices of pepperoni sausage
Pinch of freshly ground black pepper

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

For the sauce for this pizza, we recommend preparing our easy Classic Pizza Sauce. With a hint of garlic, salt and basil, it's the ideal pizza sauce that will help to bring out the flavors in the other ingredients used here.

Fire up your Ooni pizza oven. Aim for 932˚F (500˚C) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12"/16" and lay it out on your pizza peel. Using a large spoon or ladle, spread the sauce evenly across the pizza base. Top with the pepperoni, then the mozzarella.

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.

Once cooked, remove the pizza from the oven. Sprinkle the pizza with some torn basil leaves and add the pepper. Serve straight away!

Watch the video: How to Make a Quiche 4 Easy Recipes (August 2022).