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Sweet Italian
Our version of a traditional pork sausage seasoned with our own heirloom mix of spices. |
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Hot Italian
A moderately spiced sausage with Mediterranean spices. |
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Luganiga
A petite cased sweet sausage with just a hint of nutmeg. |
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Parsley and cheese
A sausage made with fresh chopped parsley, red wine, and Parmigiano-Reggiano. |
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Pecorino-Romano Cheese and Tomato
Fresh plum tomatoes are tossed with Pecorino-Romano cheese. |
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Cajun Andouille
This sausage contains semi-cured coarse ground pork, hot pepper, and cayenne. Then it is lightly smoked. |
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Cabbage, Red Wine, and Garlic
Pork shoulder is ground with sautéed cabbage which is infused with red wine and garlic. |
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Saucisson A L’ail/Cotechino
This is a traditional Northern Italian and French sausage made with red wine and garlic. It is is a semi cured sausage which is cooked by poaching and is traditionally served over lentils or put into cassoulet. |
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Porcini Mushroom
Porcinis mushrooms and white wine are added to freshly ground pork. |
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Saucisson Les Diots/ Salamini
A petite semi-cured sausage found in the Savoie. The meat is marinated in macerated garlic and red wine. |
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Pork Pesto and Pignoli
This comes together with fresh basil, toasted pine nuts, and white wine. |
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Pork, Spinach, Ricotta, and Pignoli
We toss fresh baby spinach, ricotta cheese, toasted pine nuts, white pepper, and nutmeg together with the ground pork. |
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Chorizo
This is our version of the Portuguese style sausage. We use semi-cured pork and vinegar and add paprika, hot peppers, and other Mediterranean spices. |
