Entries by Claude Cole

What are these? Used in Salumi and Charcuterie Production

Unloading the van earlier this week. We purchased two used pieces of equipment at an auction near Milwaukee. An additional vacuum packer and a vacuum tumbler/marinator. All part of our ramp up so we can begin salumi and charcuterie production. Test/trial runs in December first production to be the second half of January 2018.

Thanksgiving Holiday and 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. […]

Thanksgiving Holiday and Sausage Brunch Scramble using Merguez

Thanksgiving Holiday and Sausage Brunch Scramble using Piemonte Sausage Merguez For a super healthy breakfast, packed with sweet, savory and spicy flavors. Ingredients 6 large eggs 1 tablespoon whole milk salt and  pepper to taste 1 tablespoon olive oil 6 oz pre-cooked Merquez sausage 1 cup cherry tomatoes halved 1 cup baby spinach leaves firmly […]

Cranberry-Apple-Pecan Sausage Production Begins for the 2017 Holiday Season

Thanksgiving Holiday, Cranberry-Apple-Pecan Sausage beginning production for the 2017 Holiday Season. Mela-Mirtillo-Pecan.  A hand crafted sausage typical of Northern Italy. Fruit, nut and spices provide a unique flavor and delicious complement to pork. Apple/Cranberry/Pecan is excellent as a stand-alone holiday breakfast alternative or as part of a poultry stuffing. Product Descriptions:  All Natural Pork, Apple, Apple […]

Black Dog Served Piemonte Sausage at Urbana First Fridays

Black Dog Smoke & Ale House Urbana‎ BDU Cornhole Tourney II on August 4th Update! Tacos were off the menu for the tourney Friday, August 4th, mainly because Bazooka wanted something a little more special for Urbana First Fridays. So Black Dog served Piemonte Sausage cooked in Triptych Brewing beer and served with Bavarian sauerkraut […]