This is our take on the classic Italian-style sausages, only better. We use prime shoulder cuts of fresh pork that are coarse-ground, seasoned with fennel and garlic, and stuffed into natural casings before being smoked over natural fruitwood.
4 fully cooked sausage links
Lentils (any color works)
How we would eat it:
On a sheetpan, nestle the sausages in with sweet red and yellow peppers and sliced fennel. Hit the veggies with salt, pepper, and a drizzle of olive oil. Roast in a 400-degree oven for 8-10 minutes. Toss in a few thin slices of orange and roast for another 5 minutes. Done and done.