By TULSA TO DO on May 25, 2010, at 5:40 PM Updated on 5/25 at 5:41 PM
TASTE
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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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