Grill
StovetopOur pork sausages primarily use meat from the Shoulder primal, which is itself divided into two sub-primals known as the Picnic Shoulder and the Butt (from the old English word for barrel). It’s located at the front of the hog between the neck and the loin. It’s high in intramuscular fat which lends a deep, rich flavor and makes it ideal for grinding and sausage-making.
Our chef-coveted Heritage breed hogs are raised in open-pasture farms in eastern Pennsylvania. Naturally herd animals, the pigs roam outside as long as they like and can come inside for shelter as they please. They eat a 13-stage all-vegetarian diet and grow to roughly 280 lbs. Like all stock we source, our pork is raised without any antibiotics, hormones or steroids, and our farming partners employ the strictest standards in animal welfare.
negative side was the bamboo strip holding them together.
I love these! I cook these in a skillet with roasted red peppers and little cocktail sauce on the side so easy to prepare and super filling.
Very much embodies the italian sausage taste our family loves (lots of fennel?). cooked easily, not greasy (for sausage).
It was so tasty, just like my grandmother made. Baked then in my oven then enjoyed with spgets and red grave. Oh so good.
Took me back to my childhood.
