ITALIAN SAUSAGE- 1 Pound
italian sausage

ITALIAN SAUSAGE- 1 Pound

$8.50
$8.50
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This pasture-raised Italian sausage is hands-down one of the most versatile and flavorful staples you can have in your kitchen. Whether you're cooking up a hearty pasta dish, making homemade pizza, or just throwing it on the grill, this sausage brings bold, savory flavor with the perfect blend of herbs and spices.

Best Ways to Cook Italian Sausage:

🔥 Grilled for a Smoky Char – Cook over medium heat (375-400°F) for 12-15 minutes, turning occasionally until nicely browned and cooked through (internal temp of 160°F).

🔥 Pan-Fried for a Crispy Outside – Heat a little oil in a skillet over medium heat and cook for 12-15 minutes, flipping occasionally. Want extra flavor? Sauté with onions and peppers!

🔥 Simmered in Sauce – Brown the sausage, then let it simmer in marinara or wine sauce for 30 minutes to soak up all that rich, garlicky goodness. Perfect for pasta night!

🔥 Oven-Baked for Easy Cooking – Arrange on a baking sheet and bake at 375°F for 25-30 minutes until golden brown and fully cooked.

🔥 Crumbled & Sautéed – Crumble into a skillet, and cook over medium heat until browned. This is perfect for lasagna, pizza, soups, and breakfast scrambles.

✨ Pro Tip: Let the sausage rest for a couple of minutes after cooking to keep it juicy!

Why Our Italian Sausage Tastes Better

✔ Pasture-raised pork, no shortcuts – Our pigs are raised naturally for richer flavor.
✔ No antibiotics, hormones, or fillers—just real ingredients.
✔ Perfect for grilling, sautéing, baking, or adding to pasta and pizza.

If you’re looking for authentic, farm-raised Italian sausage that’s savory, juicy, and full of real flavor, this is it. Whether you grill it, toss it in pasta, or cook up a classic sausage and peppers dish, this one’s a winner.

 Ingredients: Pork, salt, spices (fennel, pepper, anise), paprika, garlic powder.

Meatloaf Recipe

  • Pasture Raised Berkshire Pork
  • Antibiotic & Hormones Free
  • Vacuum Sealed Packaging
  • USDA Inspected
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FAQs

Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

Poultry

  • Dark meat (thigh, leg): 170º to 175º
  • White meat (breast, wing): 160º to 165ºF

Fish

  • Medium-rare: 120º
  • Medium: 135º

Beef & Lamb

  • Rare: 125°
  • Medium rare: 130° to 135°
  • Medium: 135° to 140°
  • Medium well: 140° to 150°
  • Well done: 155+°
  • Ground: 160°

Pork

  • Medium rare: 145°
  • Medium: 150°
  • Well done: 160°
  • Ground: 160°

Beef

Bold, robust spices enhance beef's hearty flavor.

  • Salt & Black Pepper: Essential for any beef preparation.
  • Garlic Powder/Onion Powder: Adds savory depth.
  • Paprika (Smoked/Regular): Great for grilling or roasting beef.
  • Rosemary & Thyme: Ideal for steaks or beef roasts.
  • Cumin: Perfect for ground beef dishes like tacos.
  • Chili Powder: Adds heat for brisket or ribs.
  • Worcestershire & Soy Sauce: Not spices, but fantastic umami boosters for marinades.
  • Mustard Powder: Great for rubs, especially with brisket.

Pork

Pork works well with both sweet and savory spices.

  • Brown Sugar: Adds sweetness for ribs and pork roasts.
  • Paprika & Cayenne: For spicy rubs, especially with BBQ.
  • Sage & Thyme: Ideal for sausages and pork roasts.
  • Garlic Powder: A go-to for most pork dishes.
  • Fennel Seeds: Adds a mild licorice flavor—excellent for Italian sausages.
  • Chinese Five-Spice: Pairs well with pork belly and ribs for an Asian twist.
  • Apple Cider Vinegar: Common in marinades or sauces to cut through pork’s richness.

Poultry (Chicken/Turkey)

Light herbs and spices bring out the mild flavors in poultry.

  • Lemon Pepper: Adds brightness to grilled or roasted poultry.
  • Garlic & Onion Powder: Basic yet essential for most poultry dishes.
  • Thyme, Sage & Rosemary: Fantastic for roast chicken or turkey.
  • Paprika & Chili Powder: Adds mild heat and smokiness.
  • Cumin & Coriander: Great for spiced chicken dishes.
  • Curry Powder: Adds depth to chicken stews and grilled dishes.
  • Herbs de Provence: A blend of thyme, basil, rosemary, tarragon, and lavender—perfect for poultry.
  • Buttermilk Marinade: Helps tenderize chicken while adding subtle tanginess.

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