Today’s sandwich features another outstanding homemade sausage from Fresh Approach; this time, their Garlic & Cheese pork sausage, with a salad of marinated chopped tomatoes and fresh pearl mozzarella.
The bun is a “Small Italian Roll” from Botto’s Bakery in Portland. I first purchased them because I thought they would be Wonder-esque: pillowy, soft, and completely devoid of any nutritional value whatsoever. I was pleasantly surprised to find that these rolls had a little more character than that. They were heartier, and stood up to the moisture from the marinated mozzarella and tomato. Also, they go moldy after about two days in the cupboard, which indicates to me that they are (comparably) low in preservatives.
A final cooking note. I am now convinced that either: 1. I don’t know the first thing about cooking sausages, or, 2. The sausages from Fresh Approach are inherently flammable. I didn’t cook them on the stovetop, this time, they caught fire under the broiler, after a few seconds of shooting flaming asteroids of fire out of the pan.
About the Author: Malcolm Bedell
My first memories of cooking start in Maine at six years old, when I wore a yellow rainslicker to avoid getting spattered by the bacon I was frying in a skillet. My interest in both Mexican cooking and recreating classic New England dishes from scratch developed while living in Mexico, on a steady diet of pork and habanero peppers. You can see more of my writing and photography online on Serious Eats, the Huffington Post, BlogHer, and Foodista, as well as in print for Downeast, Indulge, and Cigar Snob magazines.
fromawaymaine
fromawaymaine
We're Jillian and Malcolm. We cook comfort food from around the world, designed to make you feel right at home, wherever you are. Join us as we explore Maine's vibrant food culture and cook New England's classic dishes, as well as our favorite recipes From Away. 
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{ 11 comments… read them below or add one }
Flammable Sausage is the name of my new all boy band.
Wait, I’m a girl!
I NEED that sandwich right now…and I’m not usually a big fan of sausages (badonk-donk). Seriously, that looks outstanding.
Your sandwiches are amazing and inspiring.
You’re making the sad little wrap I brought with me to work look really unappealing.
Laura
garlic and cheese sausage is one of my favorites-the sandwich looks illegal in Maine.
Wow- that looks totally delicious! Have you ever tried a muffaletta? It’s a New Orleans style sandwich and it’s my absolute favorite!
Kathryn, only from Central Grocery!!!
I would pile broccoli rabe sausage on this roll. The secret, for my money, is the olive oil finish. Use so much that it runs down your wrists like grease off a cheeseburger.
That should read broccolli rabe and sausage. Although the broccolli rabe sausage they make at Ferraros in New Haven would be sublime.
Ted, I really appreciate how much thought you are putting into our sandwich selections. It’s nice to know someone cares about these things as much as I do.
Living on the West Coast left me feeling sandwich deprived. So I feel you brother.