SAT, March 10 from 10a-12p Piemonte Sausage. We missed you but thank you for checking out all of our sausage varieties on sale.
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
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!
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.
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 Piemonte Sausage Merguez
For a super healthy breakfast, packed with sweet, savory and spicy flavors.
- 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
In a bowl, whisk together the eggs, milk, and salt and pepper. Whisk until the eggs are nice and frothy. Set aside.
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.
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.