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Sausage from Krebs
Published: 5/25/2010 5:40 PM
Last Modified: 5/25/2010 5:41 PM

There's nothing like the sausage from Krebs, the Italian community near McAlester.

Walk into Lovera's, the little grocery store, cheese and sausage maker and town hub and you'll see sausage everywhere. You don't have to travel that far, though. You can find Lovera's sausage at Petty's in Utica Square, Reasor's grocery stores and at Conrad Farms in Bixby, among other places.

Tulsa World reader Vivian Dorsett recently reminded me of a recipe we published several years ago for a copy-cat version of the sausage from Krebs. It originally came from Phil Montalbano who says to grind it with a 3/10-inch plate for Krebs-style.

ITALIAN SAUSAGE

5 tablespoons salt
2 cups ice water
3 tablespoons cracked fennel seed
2 tablespoons coarse-ground black pepper
1 tablespoon sugar
10 pounds boned pork butts, ground with a 3/8-inch plate

1. Combine all ingredients; mix well until evenly distributed. Stuff into casing.
2. Cook on stovetop or in oven with a little olive oil, sweet green peppers and onions, or grill over charcoal with hickory chips, until done. For hot sausage, add red pepper flakes, about 2 tablespoons for 10 pounds.

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Food Writer Nicole Marshall Middleton joined the Tulsa World in May 1993 after graduating from Oklahoma State University. She has covered crime, city government and general assignment beats during that time - but mostly crime. But when she isn’t at work, Nicole is a devoted food hobbyist. She enjoys meal planning and cooking with her husband, Steve, every day of the week and on holidays it’s a family affair. When the opportunity to become the food writer at the Tulsa World presented itself in the summer of 2011, Nicole jumped at it. She is excited to explore a new side of Tulsa and make the transition from crime to cuisine. .

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