A&S Hot Sausage Links (4 lbs.)

64.0 oz

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Product Description:

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 before making the sausage. Stew our sausage in your Sunday Sauce to add the heat of Calabrian peperoncino (red chili flakes) to your Sunday Sauce. 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 hot Italian links are delectable on the grille as well. Your dinner possibilities are numerous which is why our Italian hot 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 a milder flavor, try our sweet 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 your 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, add: two cans of crushed tomatoes, one can of whole peeled plum tomatoes, 1 ½ cups of red wine (inexpensive table wine, like Riunite Lambrusco will do and add sweetness to your sauce), fresh basil, and dried oregano. 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.

Additional Information

  • 4 lbs. hot sausage links
  • Wrapped in four packages, 16 oz. per pack
  • Approximately 5 - 7 sausage links per pack