Sweet Italian Sausage Grillers

About this cut

Ground from our own heritage pork and seasoned sweet Italian style.

Good for

Grill over medium heat and turn them often so the casings don't split. Or brown them in a pan with peppers and onions. They're also the fastest way to make a pasta sauce taste like it took all afternoon.

From our kitchen

Browned with peppers and onions, or cooked down into a sauce. Either way it's on the table in half an hour.

For the quick version, brown the links whole, then out of the pan while sliced peppers and onions cook down in the fat. Links back in, lid on, ten minutes. Onto rolls, or over polenta. For the sauce we split the casings, brown the meat loose, and let it simmer in crushed tomatoes for twenty minutes while the pasta water comes up.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within a day or two.