Merguez-Sausage-Piemonte-Dinner

Calling all Chefs

Restaurant and Retail

Notable chefs are currently incorporating our sausage and salumi into their menus.

– If you are a retailer or chef contact us to see how you can incorporate Piemonte Sausage and Salumi into your offerings.

– Have a unique sausage or salumi requirement? We produce private label sausages using customers’ recipes or can develop a recipe for you.

Proposed Italian Sausage and Salumi Course

Bologna – Parma, Italy

January 8 – 13, 2020
Seven spots available! Sign up today!

Download course information here:
Sausage Salumi Course 2020 (PDF format)
Sausage Salumi Course 2020 (Word format)

Similar course through the partner company: Advanced Course in Bologna and Parma Italy

filetto-salumi

Salumi Holiday Gift Boxes Ready for Purchase

Our Piemonte Sausage Holiday Gift Boxes packed with our delicious Salumi are ready for purchase!

Check with your local Piemonte Sausage retailers: Art Mart, Common Ground Food Co-op , Cheese & Crackers, Harvest Market – Champaign and Prairie Fruits Farm & Creamery.

Do you spy with your eyes, our delicious Piemonte Holiday Mild and Spicy Capocollo aging in the chamber? It will be ready in time for the holidays.

Pasta with Charred Tomatoes, Hot Sausage, Kale and Ricotta

INGREDIENTS

3 tablespoons olive oil

2 pints cherry tomatoes or equivalent full-size tomatoes

1 pound Bernie’s Fennel and Hot or Cantalupo sausage

2 shallots, chopped

4 large cloves garlic, chopped

Salt and pepper

1/2 cup dry sherry or sweet vermouth

1 bunch kale, stemmed and chopped

1 pound rigatoni (or other short pasta)

2 cups fresh ricotta cheese, sheep or cow’s milk

Extra Virgin Olive Oil, for drizzling

1 tablespoon chopped thyme

Shaved Pecorino (or Parmesan) cheese

DIRECTIONS

1. Bring a large pot of water to a boil for the rigatoni.

2. Preheat broiler and place a rack in the upper third of oven. Arrange the tomatoes on a baking sheet and toss with a little olive oil. Place under the broiler and char until they burst.

3. Heat a large, deep skillet over medium-high heat, add olive oil, 2 turns of the pan. Add sausage, brown and crumble. Add shallots and garlic, and season with salt and pepper. Stir shallots and garlic into sausage for 2-3 minutes then deglaze with sherry or sweet vermouth. Add kale to pan and wilt into sausage. Add charred tomatoes to sauce.

4. Cook pasta in salted water to a minute shy of cooking time, reserving a mug of starchy cooking water. Drain rigatoni and toss with sauce and starchy water for a full minute.

5. Place pasta in shallow bowls topped with a fat mound of ricotta, some thyme, a drizzle of Extra virgin olive oil, a sprinkle of salt and pepper. Shred or shave pecorino over the dish and serve.

Football Season Appetizer


Spicy Sausage in Carrozza

Here is an easy and tasty appetizer to make for your next party, game night or pot-luck. Spice it up with all natural sausage from us.
Total Time: 50 min Prep: 20 min Cook: 25 min Yield: 6 servings Level: Easy

Ingredients
6 spicy Bernie’s Classic Hot or Bernie’s Classic Fennel & Hot sausage
1/4 cup extra-virgin olive oil, plus extra for brushing
15 whole garlic cloves
Salt and pepper
3 (4-oz) pieces pizza dough, store bought

Directions
– In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside
– Preheat oven to 375 degrees F.
– Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around.
– Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

Sausage-and-Vegetable-Risotto-Recipe

Salsiccia Risotto with Summer Vegetables

A tasty, full bodied risotto using the convenience of slow cooking.

4 1/2 cups low-sodium chicken broth

3/4 pound Piemonte Sausage – Bernie’s Sweet, Hot or Fennel and Hot Italian Sausage with casing removed.

3 Tablespoons water

5 Tablespoons Unsalted butter (separated)

1 small onion, cut into fine dice

1/2 cup dry white wine

2 cups arborio rice (14 ounces)

1/2 medium zucchini cut into half inch pieces

1/2 yellow summer squash cut into half inch pieces

1-2 teaspoons kosher salt (to taste)

5 cups baby spinach (5 ounces)

3/4 cup grated Parmigiano-Reggiano cheese (+ extra for topping)

Freshly ground black pepper

Directions

Part I:

-Turn a 6-7 quart slow cooker to high.
– In a saucepan, bring the chicken broth to a simmer.
– In a skillet, cook the sausage with the water over moderately high heat, break up the sausage with a spoon until the water has evaporated and the sausage is browned (approximately 10 minutes).
– Transfer sausage to slow cooker.

Part II:

In the same skillet that sausage was browned, melt 3 Tablespoons butter. Add the onion and cook over moderate heat until translucent (about 4 minutes). Add wine and cook, scraping any browned sausage left in the pan until the wine is reduced by half (about 2 minutes). Stir in the rice and cook until all the wine is absorbed. Scrape the rice into the slow cooker.

Add the hot chicken broth, zucchini, summer squash and salt. Cover and cook for 1 hour. Stir the mixture once after 30 minutes. The risotto is done when the rice is al dente and most of the liquid is absorbed.
Turn off slow cooker.

Part III:

Stir the spinach into the risotto in the slow cooker until just wilted. Stir in remaining 2 Tablespoons of butter the 3/4 cup grated Parmigiano-Reggiano cheese.

Season with black pepper, top with additional cheese and serve immediately.

Introducing Korean Style Beef & Pork Sausage

Inaugural Korean Style Beef & Pork Piemonte Sausage at the Sipyard in Urbana debuting at the Urbana Sweetcorn Festival!

Festival 2019 Dates!
FRIDAY, AUGUST 23 – 5PM – Midnight
SATURDAY, AUGUST 24 – 11AM – Midnight
https://urbanasweetcornfestival.com/

Grilled Sausages with Summer Vegetables

This is a winner on any summer night!

Ingredients

– 1/2 cup reduced-sodium soy sauce
– 2 Tbsp minced ginger
– 2 Tbsp water
– 3 minced garlic cloves
– Hot pepper sauce, dash, optional
– 4 medium bell peppers
– 3 small zucchini
– 2 small yellow summer squash
– 1 large onion
Optional: Other summer veggies you have available, eggplant, tomatoes, sweet peppers can be added.

Your choice for sweet or spicy use:
– Bernie’s Classic Sweet or Bernie’s Classic Fennel and Hot Sausage

Directions

– Mix the first five ingredients together and set aside.
– Cut peppers, zucchini, squash, onions lengthwise in half.
– Place vegetables in a bowl; drizzle with 1/2 cup of the sauce and toss.
– Place vegetables on a greased grill rack. Grill over medium heat 8-10 minutes or until tender and lightly charred.
– Move vegetables to make room for sausage. Keep warm and cut into bite-sized pieces. Toss with additional 1/4 cup sauce.
– Grill sausages, covered, over medium-low heat 15-20 minutes, turning often. Remove sausages from grill; toss with remaining sauce. Serve with vegetables.

Grill on the 4th of July for friends and family. You have the time to brine!

You have the time to brine!

The importance of “BRINE!” Brine is a great way to season your meat and the secret of chefs everywhere.

Basic Ingredients

– 1 Cup of Kosher Salt
– 1.5 cup of sugar (white, brown, molasses, maple syrup, honey, or agave)
– Black Pepper
– Herbs for aromas and flavor

Instructions

– Bring .5 gal of water to a boil
– Add the sugar, salt, and aromatics to the water, stir until it is fully dissolved
– Cool quickly by adding the second half of cold water
– Add your meats after the brine has completely cooled for approximately 30 minutes per pound of product
– After brining, cook accordingly to the cut (braise or grill)

VOILA!