Coq au Vin
Everything you love about the French dish put together. A chicken sausage with pork fat, caramelized onion and garlic, red wine, and fresh thyme. This is the result of having someone on staff who’s a little bit bonkers and a lot bit knowledgeable of French food. Enjoy!
Cotechino
Pork sausage made for the festive holiday Italian in us all. Pork skin and nutmeg, anise and white pepper give you a jolt of Christmas straight in your mouthhole.
Chicken & Roasted Garlic
For those chicken sausage fans out there we have this easy adaptable sausage. We roast the garlic and make a paste of it mixed with herbs before introducing it to the chicken. It’s very early Boulud or Puck. In a good way.
Pork Milanese
Toasted bread crumb, tomato paste and garlic. It tastes like an Italian uncle smells!
Chicken Cordon Bleu
Chicken and pork sausage with ham and swiss cheese!
Green Goddess
You’ve had the dressing, right? All herbs and greatness? Same thing here, but with pork and all the herby goodness wrapped in the intestinal lining of a pig. Mm mmm!
Garlic Sausage
Salt, pepper, garlic, and pork. That’s it. No overcompensation here.
House Italian Braising Sausage
A slightly spicy link that we dry for several weeks to intensify the flavor of paprika, garlic and fennel inside. Add it to a red sauce or white bean stew to give it a porky intensity!
Pepperoni
Itza time to make a pizz-AH!
(We make this ourselves, duh. Sorry for the vague racism.)
Chipolata
This French classic comes in any variety of flavors, but ours is shallots, cream, fresh thyme, and white pepper. ”Elegant” would be the word you’re looking for.