As simple and delicious as simple and delicious gets. Spiced with salt and pepper so that the pork shines. We use prime shoulder cuts of fresh pork that are coarse-ground and stuffed into natural casings before being smoked over natural fruitwood.
4 fully cooked sausage links
A light Italian red (Barbera is on our table)
How we would eat it:
Nuzzle our Salt and Pepper Sausages into a warmly toasted baguette with a spread of whole grain mustard and caramelized onions to garnish for that irresistible sweetness. We'd recommend a glass or two of Barbera to help with digestion.