merguez-goat-sausage

Back to School Time is Upon Us

That hectic back to school time is upon us – homework, football practice, parent-teacher meetings. You need a big post of fast happy food that the older kids can microwave. How about a big pot of spaghetti sauce made with Piemonte Sausage. Cantalupo, Bernie’s Sweet (Mild) and Bernie’s Fennel and Hot are naturals, but we know a family who uses Chicken-Apple for a lighter sauce

Camping ‘Up North’? A Hearty Hot Meal!

Camping ‘Up North’? Need a hearty hot meal at the end of a long hike or paddle?
Try Piemonte Sausage Bernie’s Sweet (Mild) or Bernie’s Fennel and Hot in Sausage Stew or Chorizo Mexicano in your chili for an extra zesty meal.

Taco’s Every Day with Chorizo Mexicano

Have you tried Piemonte Sausage Chorizo Mexicano?
Great for a quick taco meal when the weather is hot.
Also, check our blog for using it as part of a delicious Chorizo Mexicano Enchilada recipe.

 

What’s lighter than pork sausage? Chicken sausage!

Looking for something a little lighter than pork sausage to grill on those hot summer days.
Try our Chicken Apple or Chicken Jalapeno Basil Tomato Link Sausage. Delicious hot or cold with breakfast, pasta or salad.
Try one or both of our favorites:
chicken-apple-sausage
Pieomonte-sausage-on-grill

Summertime fun!

Time for grilling, picnics and days at the pool. A perfect time to grill or roast Luganeca Piacenza or Luganeca Monza Piemonte Sausage. Made in a small coil, you can grill the two Luganeca style sausages all at once and cut up for appetizers or a finger food snack.

Check our favorite recipes page here.

Delicious Piemonte Sausage Chorizo Mexicano Enchiladas

Delicious Piemonte Sausage Chorizo Mexicano Enchiladas

Total Prep: 1 hour, 45 mins
Yield: 6 servings
Ingredients
⦁ 3/4 pound potatoes, cut in half
⦁ 1t salt, divided
⦁ 1 tablespoon olive oil
⦁ 1 onion, sliced into 1/4″ rings
⦁ 1 t ground cumin
⦁ 1/2 t dried oregano
⦁ 1 pound fresh Piemonte Chorizo Mexicano sausage, casings removed & crumbled
⦁ 1 28-ounce can red enchilada sauce
⦁ 12 corn tortillas
⦁ 8 ounces shredded cheddar cheese
⦁ 1 tomato, chopped
⦁ 1 handful of cilantro, stems removed
⦁ 2 green onions, sliced
⦁ 1/2 cup sour cream
Instructions
⦁ Put the potato halves in a saucepan with 1/2 t salt and cover with water. Bring to a boil, reduce heat and simmer for about 15 minutes until the potatoes are done, but firm and easily pierce with a fork. Drain and let cool. Dice into 1/3″ cubes. Set aside.
⦁ In a skillet, heat 1 T olive oil and saute onions with 1/2 t salt, cumin and oregano, about 6 minutes. Add crumbled chorizo and cook stirring until chorizo is done, about 6-8 minutes. Add diced potatoes and cook until the edges of the potatoes begin to crisp, another 5 – 6 minutes or so. Remove from heat and set aside.
⦁ Put the enchilada sauce in one skillet and place on the stove. Heat on medium low until hot. Reduce heat to very low to keep warm
⦁ Ladle about 1/3 cup of enchilada sauce into the bottom of a 13 x 9 x 2″ rectangular or a 12″ round baking dish and spread it around to coat the bottom of the dish.
⦁ Now you begin the assembly of the enchiladas. Take one tortilla dip it in the red sauce to coat both sides. Remove the tortilla from the sauce and place it on the plate you will use to assemble the enchiladas. Put about 1/3 cup of the chorizo and potato filling down the center of the tortilla. Top with about 1 T of the shredded cheese. Roll up like a cigar and lay seam-side down in the baking dish. Continue until all the enchiladas are assembled and nestled side-by-side in the baking dish.
⦁ Pour about 1 cup of the remaining sauce over the enchiladas. Sprinkle the center of the enchiladas with the remaining cheese and bake for 20 to 30 minutes until heated through and cheese has melted.
⦁ Garnish with chopped tomatoes, cilantro leaves, green onions, sour cream and/or guacamole.

 

Halal Chimichurri Lamb and Merguez Goat are Back!

Piemonte recently found a new source for Halal lamb and goat. Both Halal Merguez Goat and Halal Chimichurri Lamb are back in stock at Common Ground and Antica Pizzeria.

Camping and Cottage time!

Big breakfast specials. Piemonte Sausage Colazione Mini-Bulk is perfect for those big vacation breakfasts.

Click here to view Colazione!

Summer is officially here!

Time for grilling, picnics and days at the pool. A perfect time to grill or roast Luganeca Piacenza or Luganeca Monza Piemonte Sausage.

Roasted-Luganeca-Sausage-Piemonte Pieomonte-sausage-on-grill

Made in a small coil, you can grill the two Luganeca style sausages all at once and cut up for appetizers or a finger food snack. Happy grilling!

Spicy Italian Pigs in a Blanket

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
  • Inactive: 5 min
  • Cook: 25 min
  • Yield: 6 servings
  • Level: Easy
  • Ingredients

Ingredients

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.