“Do the twist!”

John Mauthe from KS-USA with Claude Cole getting ready to install the vacuum stuffer and twist linker!

Highlighted at Common Ground Food Coop

SAT, March 10 from 10a-12p Piemonte Sausage.  We missed you but thank you for checking out all of our sausage varieties on sale.

 

Italian-Piemonte-Sausage-Varieties

The BIG Feed at Harvest Market

Many shoppers stopped by and tasted some amazing Piemonte Sausage by Susan and Claude on February 25, 2018.
Showcasing the freshly made local sausage flavors of Cheese & Jalapeño and British Bangers.

http://www.goharvestmarket.com/store-events/big-feed

Sausage-natural-ingredients-and-spices

ONLY High Quality Local Ingredients

A bold sausage for garlic lovers.

We use locally sourced all natural meats, fresh herbs and spices. Like the family sausage makers before us, we grind and blend all our own spices and herbs for each sausage variety, creating a more flavorful sausage. No premixed flavorings for Piemonte Sausage.

Happy New Year 2018, Friends!

A fresh new year is once again upon us. It’s the time to be thankful for the blessings of the past year and to take stock of all our achievements.

At the same time, the New Year 2018 is a brand new year to start afresh, to start strong, and yet another chance to reach for our dreams.

Best Wishes, Susan and Claude Cole

 

Tasting Sausage at Common Ground Food Co-op Today

Owners Susan and ClaudeCole- Ready for shoppers to taste Sausages Italian Birra and British Bangers at Common Ground Food Co-op from 9-11 today!

Tasting on Saturday, Dec. 9 from 9-11am

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.

Visit with Mike & Derek @ Mike Mc Kenzie’s Seed to Sausage Factory and Store

We visited Mike & Derek @ Mike Mc Kenzie’s Seed to Sausage Factory and Store near Lake Shabot, ON -just north of Kingston, ON Canada. Mike & Derek shared their expertise and delicious products with us.

Thanks, Gentlemen, our Salumi will be better because of you!

Claude & Susan

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 packed
  • 6 basil fresh leaves, chopped
  • 1/4 cup Parmesan cheese grated, use to garnish
Instructions
  1. In a bowl, whisk together the eggs, milk, and salt and pepper. Whisk until the eggs are nice and frothy. Set aside.
  2. In a large non-stick skillet over medium heat, warm the olive oil. Add the sausages and brown, until there is no pink. Add the tomato and cook, stirring, about 1 minute. Reduce the heat to medium-low, add the egg mixture and cook, without stirring, until the eggs just begin to set, about 1 minute. Softly push the eggs around, letting any uncooked egg begin to cook.
  3. When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach, half of the chopped basil and cheese. Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more. Serve the scramble in 4 portions, top with basil and more cheese if desired.