Fra' Mani not only makes great dry cured salumi they also make breakfast sausage. We are stumbling back from the Jimmy Dean/Farmer John era to the old world of craft charcuterie. In the case of Fra' Mani it is the work of Paul Bertolli who previously the chef at Oliveto in Berkeley/Oakland, one of Pierino's favorite restaurants in California.
We are so grateful that artists like Paul Bertolli once again have access to quality pork coming from small farmers.
Breakfast was simple; we began in one pan with chopped potatoes in a thick dice. We began cooking those in peanut oil to bring a little color to the party. To that we added chopped onion and chopped green pepper and seasoned it. Once the potato is toothsome it's safe to begin your sausage in a second pan to brown.
Be sure your potatoes are properly seasoned (we used an herb salt from Sicily).
You are now ready for breakfast. Sorry about low quality picture but we ate it before we could snap another.
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