Features
Weight
250g
Variety
Handcrafted Artisan Italian Sausages
Provenance
Artisan Small Production
Region
South West England
Italian Sausages, 500g
The Artisan Food Company proudly offers a variety of the tastiest Italian Sausages, crafted with the finest ingredients. Our Italian Sausages are crafted with premium, pork, giving them a juicy, fresh flavor that’s hard to resist.
Seasoned with the perfect blend of spices, including rosemary, oregano and garlic, our Italian Sausages provide an incredibly savory flavor and unique texture that can’t be replicated with any other type of sausage.
Whether you’re using them to add delicious flavor and texture to your favorite recipes, or simply enjoy them on their own, you’re sure to love these sumptuous Italian sausages. With the perfect balance of seasoning, our Italian sausages are the ideal addition to any menu.
At the Artisan Food Company, we believe in providing only the best in quality products and ingredients, and that’s why we carefully source our pork from the finest producers. Furthermore, each of our sausages are slow-cooked to ensure they remain succulent and flavorful.
As the perfect accompaniment to any meal, the only thing that comes close to the taste of our Italian Sausages is the aroma they provide. With each bite, you’re sure to taste the history of Italian cuisine in every mouthful.
Experience an incredible flavor and texture with the Artisan Food Company’s Italian Sausages.
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Features
Weight
250g
Variety
Handcrafted Artisan Italian Sausages
Provenance
Artisan Small Production
Region
South West England
Description
Sausages are tricky. Well, they were tricky, until we learned how to cook sausages properly. Before we found The Method, whenever we made sausages, they would end up charred on the outside but raw on the inside. Or the casings would split. Or by the time they were cooked through, they’d be dry as all hell. Sound familiar? Yeah. It doesn’t have to be that way.
The problem with simply cooking them over direct heat in a pan or on a grill—the mistake most people make—is that you either end up blasting them, hoping for the best, and winding up with sad, dry meat, or you find yourself in the uncomfortable situation of squinting at the cut-into piece of sausage on your plate wondering whether or not you’re going to give all of your guests food poisoning. Not ideal. That’s why we use a two-step, simmer-then-sear technique in which the links get gently cooked in water first, and then crisped in a hot pan right before they’re served. And it’s never let us down. Here’s how to do it.
To start, drop your sausages into a large pot or saucepan and fill it with enough cold water to just cover the sausages. Put the vessel on the stove, turn the heat to medium-high, and cook just until the water reaches a gentle simmer—that should take about 6-8 minutes. Then turn off the heat and get those sausages out of the pot. Voila! Those little guys are cooked through, tender, and ready for step two.
At this point the sausages are cooked and intact but, as you’ll notice, they’re very…gray. The next step is to get some color and crispness on them. You can either slice the sausages in half, lengthwise, to get a crisp on the exposed interior (great for sausage sandwiches), leave them intact and crisp the casings, or cut them into coins or chunks. Whatever! However, you slice them, grease a pan with a bit of oil, get it shimmering-hot over high heat, and then carefully place your sausages in there. Since the sausages are already cooked through, you won’t need to leave them in the skillet for long (or the grill, if the weather’s cooperating). Get that sear you’re after and get them out of the pan before they dry out.
And then you can throw them in a sandwich, plop them on toast, slice them to incorporate into some rice or pasta, or just eat them straight-up. What you do with them is your business. Making sure you know how to cook a sausage properly? That’s our line of work.
Information Supplied by Bonappetit.com
