Our homemade Italian sweet sausage is made “old school” by our butcher’s hands on the premises. We only use the finest cuts of pork shoulder from fresh, papered butt roasts -- never frozen or cryovaced. Stew our sausage in your Sunday Sauce to add savory notes for a heartier dish. If you're not making sauce, serve with your favorite pasta aglio e oglio (in garlic and olive oil). We recommend using imported Garofalo penne ziti rigate. Our savory sweet Italian links are delectable on the grille as well. Your dinner possibilities are numerous which is why our Italian sweet sausages are a great staple to have tucked away in the freezer when in need of extra flavor! Perfect to buy in bulk and keep frozen in your meat chest. For an Italian spiced flavor, try our fennel sausage links.
How to Brown Sausage Before Adding to Sauce:
Thaw Italian sausage links to room temperature. Pour several tablespoons of extra virgin olive oil to cover the bottom of an 8 quart stock pot. Bring the oil to a low to medium heat, just below the smoke point. Lower your sausage into the pot, careful not to splatter the oil. If the oil is hot enough, they will sizzle. Use a fork to turn the sausage several times per minute until browned evenly on all sides. Next, add several whole cloves of garlic and red pepper flakes to the oil. Once golden in color, remove the garlic. Add your liquid: two cans of crushed tomatoes, one can of whole peeled plum tomatoes, 1 ½ cups of your favorite red wine. Also add fresh basil and dried oregano, and shred half of a carrot. The carrot’s starch will convert to sugar as the sauce cooks, cutting the acidity of the tomatoes. Simmer on a low to medium heat for two to three hours. Lower the heat if the sauce begins to splatter. Stir occasionally to prevent burning the sauce. If the sauce reduces too much, add more red wine. Thicken by reducing the liquid or adding tomato paste. The sausage will finish cooking in the sauce. They will feel firm when tapped with a wooden spoon.
- 4 lbs. sweet sausage links
- Wrapped in four packages, 16 oz. per pack
- Approximately 5 - 7 sausage links per pack
PORK, SALT, PEPPER, NATURAL CASING.