Saltisa recipe

[Talkin like a sausage]

I know this is probably a long shot, but here goes nothing. I am looking for a recipe for a sausage called saltisa, possibly saltissa. I know that it is made in parts of WI and the UP of MI. No one anywhere near me sells or has even heard of the stuff. My folks used to get it when I was a kid. I haven't had it in 20 years I'll bet. Anyway, thanks for listening and allowing me to post. I may be lurking a bit for the next few weeks and probably post more info and projects as I become more comfortable in here......there's a lot of wackos on the net you know!

[saucisson]

Welcome

Dave

[wheels]

Hi, and welcome.

Phil

[wheels]

There's a couple of references on google for Saltissa - one mentions Stan�s Big Dollar in Upper Michigan and the other Groppi's Food Market in Milwaukee.

Also see:

http://www.expressmilwaukee.com/article ... iliar.html

Not much - but I hope it helps.

Phil

[Talkin like a sausage]

Stan's Big Dollar is where we used to get it. This was in my father's hometown as a young boy. The store has closed. The one in Milwaukee is apparently not as good as the stuff in the UP. There still is a store up in Michigan that still makes it. It's about a 3 hour drive. It's damn good sausage, probably worth the drive just for that. BUT, I've got 4 kids now and to make that kind of a trek JUST for sausage is a little unreasonable. I asked a fella that was working at the store if he'd give out the recipe. He just laughed and compared it to Bill Gates selling the secret ingredients for Microsoft. I took that as a firm NO. I just figured there was a chance being I was so far away, was going to use it for myself, and wasn't going to be competing in any way with their business. Hey, a guy never knows unless he asks, right? Besides, nobody any where near here has even heard of this stuff. If it was so good, why hasn't anyone made a mint on the stuff already? Then I thought, maybe it's BECAUSE nobody has even heard of saltissa! Just my luck, I've probably just started something and will never get the recipe. Then, I was hoping to find a recipe online for it. I'm guessing I'll have to make the trip like everybody else.

BUT HEY! Thanks so much for the help. If you happen to know any Italian.......... Nah, never mind.

[saucisson]

I note Groppi's Saltisa has nutmeg and cinnamon in it. A chance link took me to Waldensian Saltisa Sausage and from there it was a short hop to Waldensian Soutissa ie: An authentic Waldensian meal of soutissa (a type of sausage)

WALDENSIAN SAUSAGE
by Mrs. H.F. Martinat
INGREDIENTS/DIRECTIONS
10 lbs. coarsely ground pork
6 tbsp. salt
1 tbsp. nutmeg
2 tbsp. cinnamon
1 tbsp. allspice
3 tbsp. course black pepper
6 tbsp. minced garlic
Mix and let set overnight before stuffing into the casings. Make quarter-pound casings. (http://www.valdese.com/recipes.htm)

It looks like it comes from an Italian Community in Valdese, North Carolina:

http://www.valdese.com/festival.htm

Soutissa also here:

http://bbq-4-u.com/forum/viewtopic.php? ... 6dd8962632

Dave

[Talkin like a sausage]

Thank you too, saucisson. I guess you guys don't mess around in here. Unfortunately, I've already been to both sites and then some. I like the looks of the soutissa recipe. I just haven't had the time to try it yet. Rest assured, when I decide what stuffer to buy, I'll be making a batch. The last two batches of sausage that I've made went through an electric grinder with the stuffing tube attachment. I would never wish this task on many. This is a complete waste of time IMO.

Saucisson, you mentioned Groppi's. Have you had there saltissa? I was actually born not too far from there and I still have relatives in the neighborhood. My grandmother says their stuff "just isn't the same". As a matter of fact, she doesn't even get it. She only lives a few minutes from there. For the life of me, I remember there being clove in the saltissa. Who knows. Anyway, thanks again for the help!

[saucisson]

Unfortunately I haven't had their saltisa, it was something I read...

Dave

[tugger_1_9]

Saltisa can be found in the U.P. at Sunday Lake Co-op in Wakefield, MI. It is the exact recipe that was used at Stan's Big Dollar. The stuff is amazing. We like to cook it in a heavy cast iron pan with mushrooms and then add our homemade red sauce to it. MMMM!!! We've been trying for years to get the recipe, but no such luck. I have a pack thawing on the counter right now for dinner tonight - just thought I'd rub it in.[/quote]