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Looking for great sausage?
Link up with Colosimo's in Sandy
Salt Lake Tribune, The (UT)
Date: June 11, 2004
Section: Friday
Edition: Final
Page: E13
Nancy Hobbs Special to The Tribune
More than eight decades ago, Ralph Colosimo, an immigrant from Aiello, Italy, started making sausage in Magna, selling his product primarily to neighbors in the historic mining community. His sons expanded the business, opening a retail market in Magna to sell the sought-after sausage.
And now the founder's grandsons and heirs to his craft have taken the business another step by opening a new sausage shop and Italian market in Sandy, thus introducing "the sausage people" to another neighborhood.
The new building, which anchors a small strip mall on 700 East, was built to order for Colosimo brothers Larry and Paul. The on-site FDA-licensed sausage factory, visible through a window that connects with the retail operation, is where all of the sausage -- close to a dozen varieties of links, bulk and cured sausage -- is made.
The customer service area is divided into two sections by a horseshoe-shaped counter in the center. The south side of the counter is a refrigerated display case, where you can order fresh Italian sausage, bratwurst, kielbasa and delicious dry sausage, often sliced to offer samples, by the pound. A variety of Italian olives and cheeses also are available.
Colosimo's also has a freezer case full of sausage, from skinless links and chorizo to cook up for Sunday breakfast, to hot and mild Italian sausage and even lasagna crumbles to make pasta-making at home a cinch. The proprietors offer several recipes at the counter, including lasagna and stuffed green peppers.
For those who want to expend even less effort, purchase a family-size pan of Colosimo's lasagna, pre-assembled and frozen, or a convenient bag of frozen ravioli that only need a few minutes in boiling water and some bottled marinara to make a meal.
And those willing to use the least energy of all -- or who want a great sausage sandwich for lunch or dinner -- head straight to the lunch counter on the north side of the market.
I arrived one day just as a cook from the back room came out with a skillet of colorful red and green peppers, limp from a quick sautÈ, and looking delicious. He restocked the serving pan, and while the lid was off, I spied an adjacent pan full of sautÈed onions. That simplified my lunching decision: The Colosimo, made with Italian sausage, hot or mild, on a hoagie bun with those irresistible peppers and onions, and provolone cheese ($5.95).
The "sausage sandwich" is similar, the only difference being the choice of sausages available that day, which could be bratwurst or garlic brats, Cajun, landjager or black pepper, to name only a few possibilities.
The bratwurst was meaty, not greasy, and nicely spiced, and the fresh buns held up well under all those sautÈed veggies. Also delicious was the meatball sandwich, with savory "meatballs" (more like sausage cut into about 2-inch lengths) and creamy mozzarella cheese.
Those same meatballs also came on our order of "Mom's Pasta," which is penne topped with a light marinara and, for an extra buck, your choice of meatballs or sausage. (Monday nights at Colosimo's you can eat all you want of Mom's Pasta for $4.99.)
On the cold sandwich side, the salami, capicolla (house-made Italian sausage) and sopressata sandwich, with a black olive tapenade and provolone, was stacked full of delicious flavors.
A nice option for those who want a taste of the Colosimo renown, but have no idea where to start, is the sampler plate, with generous slices of three sausages of your choice and a side salad. If you're having trouble choosing, the friendly staff is helpful with descriptions and suggestions.
Each of the sandwiches also comes with a side salad or chips; unfortunately the salads we tried don't quite match the quality of the sausage. The pasta salad was dry and needed more flavor, perhaps with the addition of some fresh herbs. The Greek salad wasn't what we expected, and on the receipt was more aptly called "cucumber salad," as it is mostly cucumbers and onions in a vinaigrette, with some black olives and tomatoes. Again, it lacked salt and spice, but the combination was good -- if you like cucumbers.
Colosimo's has a coffee bar for lattes and cappuccinos, and opens at 7 in the morning for those making an early commute. They also have a wine and beer license, and serve several local brews on tap for lunch and dinner.
Sausage lovers will be delighted with this south valley expansion of Colosimo's, which has been making sausage in Utah for more than 80 years. Drop in for a dog (there's even one for the kids, as well as macaroni and cheese), and while you're there, grab some brats and kielbasa to toss on the grill at home.
Celebrate Father's Day with brunch
Little America Hotel and The Grand America Hotel, located on either side of Salt Lake City's Main Street between 500 and 600 South, have scheduled several events to help families celebrate Father's Day.
Father's Day brunch at Little America will feature barbecued ribs, fried chicken, prime rib, fresh seafood and a dessert buffet. Service is from 10 a.m. to 2 p.m.; cost is $28.95, excluding tax and gratuity.
The Garden Cafe in The Grand America is planning a barbecue brunch from 11 a.m. to 2 p.m., with grilled meats and seafood, breakfast favorites, sushi and desserts. Cost is $32 for adults, $16 for children, not including tax and gratuity.
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Nancy Hobbs is The Tribune's restaurant reviewer. The newspaper covers the cost of meals at restaurants reviewed and there is no connection between reviews and restaurant advertising. Hobbs welcomes food and wine news, comments and suggestions at nhobbs@xmission.com
Colosimo's Sausage
Where: 8745 S. 700 East, Sandy; (801) 565-1265
Hours: Monday through Saturday, 7 a.m. to 8 p.m.
Prices: $3.50 to $8
Liquor: Wine and beer
Reservations: No
Child's menu: Yes
Takeout: Yes
Wheelchair accessible: Yes
Outdoor dining: Yes
Parking: Onsite
Credit cards: All major
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