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Cooking Tips

Here are a few precious secrets in order to cook our sausages to perfection:

- Do NOT boil or steam before cooking because our products are very lean and it would lead to losing the flavour and the spices

-Regardless of how you will use your sausages, always cook them at a medium-low temperature in order to avoid breaking the casing 

-We recommend you to fry them in a non-stick pan or grilled on the BBQ, baked in the oven at 420degrees for no longer than 20 minutes,

-Stew them in a slow cooker/crock pot 

-Simmer them in your soup or sauce

- Scrambled  raw on the pizza and let it cook on top.

-Scrambled cooked in the tacos.

-Air Fryer 390 F for 9 minutes 


Sausages & Potatoes:

Balsamic & Fennel, 5 Terre, Mild, Spicy or Basil Pesto

Ragu Di Saksuccia:  

Mild, Spicy or Marinara.

Sausages & Beans:

5Terre, Spicy or Marinara

  • Peel the potatoes

  • Cut into slices and then into cubes

  • Transfer inside a baking sheet and season with salt, pepper and olive oil.

  • Mix to flavor the potatoes evenly.

  • Cut the sausage into pieces about 3-4 cm and place them on top of the potatoes. 

  • Add  rosemary and bake in preheated oven at 200° for 30-35 minutes (if you are using the convection oven Bake at 180 degrees for about 25 minutes)

  • Stir occasionally for even cooking.

  • Once cooked serve sausage with potatoes cooked in the oven while still hot!

  • Peel Garlic and Onion

  • Chop them and cook them in a  pot along with three tablespoons of oil.

  • Peel and crumble the sausage with your hands, then mix it with the rest and brown slightly.

  • Add a glass of wine and let it evaporate slowly at a low temperature

  • Once wine has evaporated, add the tomato sauce, two cups of water and bring to a boil.

  • Reduce heat to low and cook at a simmer for about 2 hours

  • If too dry, add water

  • Cook, stirring occasionally with a wooden spoon.

  • At the end should be a non-aqueous sauce but not too dry

  • Season with salt and pepper

  • Turn off heat and add a drizzle of olive oil and mix.

  • Cover and let stand for 15 minutes

  • The perfect sauce for your pasta!

  • In a sauce pan (preferably nonstick) pour a little olive oil and fry the chopped onion and a clove of garlic.

  • Add the sausages cut into pieces and fry for 1-2 minutes, stirring often.

  • Add some white wine and cook the sausage for 5 minutes.

  • Add the tomato sauce, stretched with little water, put the lid on and cook for 20 minutes, stirring occasionally

  • Meanwhile, drain the beans, rinse them well, let them drain and add them to the casserole

  • Add salt in moderation (remember that the sausage is already salted) and continue cooking for another 4 – 5 minutes.

  • Serve your plate of sausage and beans when it is still hot, and also do not forget some fresh Italian bread.

risotto tartufo .jpg

Risotto al Tartufo Nero

Black Truffle Sausage

  • In a pan, let the onion fry in the extra virgin olive oil until it becomes golden.

  • Add the Truffle sausage( taken out of the casing) and let it fry in the pan until it has changed color.

  • Then add Carnaroli Rice into the pan with 1/2 cup of white wine and stir.

  • As soon as the wine has evaporated, add broth ( you can choose your favorite one, we use vegetable broth)and let it cook slowly at a low temperature for 18 minutes but make sure to keep stirring!!

  • At the end, add salt and pepper to your preference, add 2 tablespoons of butter and add some Parmiggiano Reggiano grated.

  • We suggest a red wine as Syrah, Pinot Noir to drink on the side of this Risotto or if you prefer white wine we suggest Prosecco or Gewuztraminer.

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