fromBoston Herald
8 hours agoSteamed mussels get bite from spicy sausage
The fatty ground pork that makes the spreadable salume such a tasty topping for pizza and pasta melts when it is heated up in a pan, blooming the Calabrian chile in the sausage's own fat. The result not only imbues the dish with a flaming red hue - that bleeds onto your fingers, if you're not careful - but adds a spicy, umami-rich flavor that is quite addictive.
Cooking