Here’s some quick pointers for preparing Creminelli’s fresh All Natural Pork Sausage.  But first we want to make a quick suggestion about cooking pork in general.  Creminelli Fine Meats uses a specially raised all natural pork that is finished with white grains to add both more flavor and tenderness to the meat.  Overcooking the product will not effect it as much as it would your garden variety pork chop, but still we do not recommend cooking the pork until it is gray and dry.  The meat should be cooked to 150-160F internal temperature and a faint blush of pink is desirable.

Sausage prep: Artisan sausages vary in size, so cooking times will vary. They can be cooked on the barbeque or in a pan coated with olive oil, on medium heat for 18 to 20 minutes, turning to brown all sides. Alternately, add about a half cup of water to the pan, cover and let simmer on medium heat for 8 to 10 minutes. Drain the liquid and return the sausages to the pan on low heat and brown the sausages in their own juices adding olive oil or butter, as needed. A speedier cooking method is to brown the sausages on all sides, then slice them in half lengthwise with a serrated knife and cook them face down in the pan until done.

Piccante sausage - non troppo
“Piccante non troppo” means “hot, but not too much”. PICCANTE sausage is flavored with a hot Italian blend of spices, including organic cayenne and chili peppers that make for a fiery taste sensation. Add sautéed onions and bell peppers for a gourmet Italian hoagie or slice it into jambalaya or jumbo dishes for extra zing.

Piemonte sausage - mountain herbs

PIEMONTE sausage is named for the Creminelli’s home region in the Italian Alps. It is flavored with a special mountain herb blend that includes organic rosemary and makes an excellent breakfast sausage. It can also be cooked, cubed and added to pasta dishes and pasta salads.

Tradizionale sausage - simple and savory

TRADIZIONALE sausage flavored with a subtle aromatic blend that includes cloves and nutmeg, was recognized as the finest sausage in its region of Italy. Empty the meat from its casing and add its savory goodness to your favorite tomato sauce served over pasta or brown the sausage intact and serve it with mustard and a side of potatoes.

We look forward to answering any questions you have about preparing your Creminelli product.  In the meantime, here are a few recipe ideas from our friends on the Internet:

Sausage Recipes from the Web

This Polenta with Sausages and Tomato-Olive Ragout from Williams-Sonoma works perfectly with Creminelli Tradizionale or Piccante sausage: http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=0DA585F5%2D9CCA%2D4473%2D861F9D0268B5AA59

Risotto with Mushrooms, Peas and Sausage presented by Williams-Sonoma works wonderfully with Creminelli’s Porcini sausage: http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=DFAAB44E%2D1D97%2D4038%2D8FC13D0D5723579D

The Italian Breakfast Skewers from Giada de Laurentiis with the Food Network are an ideal match for Creminelli’s Piemonte sausage: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_33640,00.html

Here’s another great one from Giada, Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes, which calls for spicy sausage.  Creminelli’s Piccante works great: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30506,00.html

Here’s a Italian Sausage Hero recipe from Food and Wine that works well with the Tradizionale or Piccante sausages: http://www.foodandwine.com/recipes/italian-sausage-heroes-with-peppers-and-onions

This Linguine with Spicy Sausage and Scallion Sauce from Food and Wine works well with Creminelli’s Piccante Sausage: http://www.foodandwine.com/recipes/linguine-with-spicy-sausage-and-scallion-sauce