Home Sponsored The Sausage Scoop from Joe Vrola

The Sausage Scoop from Joe Vrola


This sponsored post is brought to you by Vrola: Center of the Plate Specialists.

Fat or thin? Long or short? Firm or soft?

Yes, we’re talking about sausages! With an incredible number of combinations, as well as an international array of flavors, sausages are delicious, easy to prepare, and economical.

Italian pork sausages are among the best known. Traditionally both hot and sweet, they’re flavored with fennel and are bursting with great taste, whether they’re grilled, broiled, or pan fried. A classic accompaniment is sautéed peppers and onions, or a zesty tomato sauce.

Different meats, such as turkey and chicken, have made their way into casings, and offer less heavy and leaner alternatives. These poultry sausages can be flavored with provolone and parsley, or red peppers and asiago cheese. They can also be seasoned to mimic bratwursts, and even combined with apple and sage, making for a wonderful brunch dish.

Classic lamb merguez is a tasty and exotic sausage that will certainly spice up anyone’s menu. This wonderful, spicy sausage is classically tempered with a cooling yogurt sauce on the side, and will certainly awaken anyone’s taste buds.

Even seafood has made its way into the world of sausage! With salmon, scallops, shrimp, and crabmeat as primary ingredients, seafood sausages are fantastic for summer grilling and offer a unique alternative to more conventional seafood options.

Whether you look for pork or chicken, traditional or new, sandwich or plated, sausages offer a great meal planning option.

Here are two of our favorite sausage recipes. We hope you enjoy!



  • 8 oz. sweet Italian sausage, removed from casing
  • 8 oz. hot Italian sausage, removed from casing
  • 12 large white button mushrooms, stems removed
  • ¾ cup grated cheese (mozzarella, Monterey jack, or white cheddar)
  • 2 cups classic white sauce (Knorr’s packaged sauce works fine – follow their directions)
  • ½ cup plain breadcrumbs
  • 2 eggs
  • Chopped parsley


  • Sauté crumbled sausage until cooked through. When cool to the touch, combine with breadcrumbs and eggs, mix thoroughly. If mixture is too wet, add more breadcrumbs, too dry, add another egg.
  • Prepare white sauce according to package directions. When finished, set aside.
  • Place a generous mound of sausage stuffing mixture on each cleaned mushroom cap. Place in baking sheet in a single layer.
  • Cover mushrooms with white sauce. Top evenly with grated cheese and bake in preheated 350°F oven until bubbly and mushrooms are tender.
  • Sprinkle with chopped parsley.
  • Serve and enjoy!



  • 2 sticks unsalted butter
  • 1 large onion, thinly sliced
  • 1 12 oz. bottle of beer
  • 6 brats, raw


  • Heat skillet or grill and cook sausage until almost cooked through
  • Melt butter in a saucepan. Add onion and beer. Simmer, together, for approximately 15 minutes.
  • Place brats in beer/butter mixture to finish cooking.
  • Serve on a soft roll with a grainy mustard and some of the onions.
  • Enjoy with a cold beverage!

Vrola Meat Co./ Primal Custom Cutting, LLC.
603 Washington Ave., Building # 8
South Amboy
Fax: 732-525-2252

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