WCIA ci Living Storyteller with Piemonte Sausage

by Ryan Burk WCIA ci Living Storyteller

ci5You may not have ever given any thought to how sausage is made, but it actually is a very interesting process. I follow along with Piemonte Sausage to see how its done in this latest Made in Illinois.





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Taste it you love it!  It is that simple with Piemonte Sausage.



Shh Secret Recipe Apple Cranberry Pecan Sausage Stuffing

Piemonte Apple Cranberry Pecan Sausage Stuffing

¾ cup finely chopped onion.

1 ½ cups chopped parsley with leaves

1 cup butter or margarine (or substitute sausage drippings for part)

8 cups of soft bread cubes

1 ½ teaspoons dried sage leaves

1 teaspoon thyme

½ teaspoon pepper

1 lb. Piemonte Apple/Cranberry/Pecan Sausage with casings removed.


  1. Remove casing from sausage crumble and brown. Set aside.
  2. Cook  and stir onion and celery in margarine or butter and sausage drippings until the onion is tender.
  3. Stir in about ½ of bread cubes. Turn into a deep bowl. Add remaining ingredients including the browned Piemonte Apple/Cranberry/Pecan Sausage,
  4. Stuff turkey just before roasting or put into a dish and bake at 325 degrees for 35 – 40 minutes.

About 9 cups of stuffing (12 lb. turkey).


Sausage Tasting 11/20/16

Taste it to love it!

The one and only owners of Piemonte Sausage, Claude and Susan, will be having a tasting of their great quality sausages on Sunday, November 20th, 4-6pm at Harvest Market, 2209 S Neil Street in Champaign

Stop by and experience the “tastiest,” hand crafted, all natural, artisanal, locally made sausage.


Family’s Favorite Stuffing for over 40 Years

Wild Rice Stuffing

1 Pkg Long Grain and Wild Rice

1 ½  cups chopped celery

1 ½ cups sliced mushrooms

¼ lb. butter or margarine

1 cup giblet broth*, chicken broth

½ cup chopped  fresh parsley

1 package herb stuffing mix (8 oz.) + ½ chopped medium onion

½ lb. Piemonte Colazione bulk sausage

3 beaten eggs

*To make giblet broth: Cook giblets and neck with a stalk of celery and ½ onion in enough water to make 1 cup.


  1. Brown sausage with ½ chopped medium onion and set aside.
  2. Cook rice.
  3. While rice is cooking, saute’ celery and mushrooms in butter for 2 minutes. Add stuffing mix and hot broth, add parsley, mix well.
  4. Add cooked rice and mix.
  5. Stir in browned meat and beaten eggs.
  6. Stuff turkey or turn into buttered backing dish and cook at 325 degrees until brown and crusty (about 30 – 45 minutes)

Proud Graduates of Advanced Salumi Course Tuscany


Advanced Salumi Course Tuscany
20–25 October 2016, 17–22

Sapori e Saperi Adventures’ course designed and led by Giancarlo Russo, National Coordinator for Slow Food Italy on meat topics and co‐author of Salumi d’Italia,

On this course Claude and Susan Cole learned the theoretical and practical elements of making a wide variety of Tuscan salumi (cured pork products). They worked with a number of experienced Italian norcini (pork butchers) in hands-on sessions during which they take notes, photos and videos.

Piemonte Sausage is eager to apply their new knowledge to make the salumi they learned on the course, and have the confidence to experiment with their own recipes.