A subtle sausage with bright notes of sweet basil and savory spices. We make it with prime cuts of fresh pork that are coarse-ground and stuffed into natural casings before being smoked over fruitwood.
4 fully cooked sausage links
Light white wine (we're a fan of Vermentino)
How we would eat it:
Our take on a weeknight fried rice. Using a cast-iron skillet and a little olive oil, brown a few of our Sweet Basil Smoked Sausages. Remove them from the skillet and add some leftover rice, sliced scallions, diced carrots, shaved garlic, salt, and pepper. Slice up the sausages and add them to the rice with a splash of balsamic vinegar. Toss well until everything is heated through and the rice starts to get a little crispy. Add a couple of beaten eggs and toss again. Top with chopped fresh basil and enjoy with a glass of white wine or a cold beer.