When I lived in the Upper East Side of New York, I spent many nights heading down to the East Village to eat at my favorite restaurant, Da Silvano’s. It was a very lively restaurant with an amazing atmosphere, great food and a clientele of celebrities and some for the better known people around town. I was drawn there by not only their food but Silvano himself. He was a shorter man with long silver hair and a very heavy Italian accent. His accent mixed with some wine could really make understanding him a big challenge so it was tough to get recipes out of him. I was able to understand one of them because it was so simple and so good, sage seared sausages. Simple, easy and tasty.
The key ingredient is the sausage. Take the time and go to your butcher for their hand made sausages.
- 1 pound mild pork sausages
- Sage leaves
- Olive oil
- Heat a sauté pan over medium-high heat, butterfly the sausages and add 2 to 3 sage leaves on the opened part of the sausage, drizzle olive oil on pan and put the sausages open face down for three minutes and turn over and cook for another three minutes and serve
I often then put a slice of mozzarella on and melt under a broiled, serve on a brioche roll. Slice them up, put a toothpick hold together and serve as an appetizer.