Cantalupo (song of the wolf): Howl, like a wolf…A uniquely, robust sausage with a hint of heat and citrus. Cantalupo is the Northern Italian village where our grandmother was born. This delicious sausage of the region has made more than one person “sing like a wolf” in delight. It is a great accompaniment to Alfredo type cream sauces or for breakfast.
Linked Pork Sausage – containing All Natural Pork, Sea Salt, Minced Garlic, Fresh Ground Black Pepper, Fresh Ground Cayenne Pepper, Fennel Seed, Orange Zest stuffed in a Natural Hog Casing.
Celebrate the holidays…Coming Soon
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 Juice Concentrate, Cranberries, Pecans, Brown Sugar, Salt, Sage, Rosemary in a Natural Hog Casing. (Seasonal: October-February or as a special order, 40 lb. minimum.)
Bangers and mash is a traditional British Isles dish made of mashed potatoes and sausages.
Try about 200 lbs of Piemonte sausage to the Hendrick House. What an event!
Our delicious Merguez Salsiccia di Capra is back.
Merguez goat sausage features spices from the Mediterranean. it is made from goats raised on Central Illinois farms that use pasture-based production, no hormones and humane treatment.
Try some at Prairie Fruits Farm and Creamery, Common Ground Food Co-op and our two newest retail outlets – World Harvest International & Gourmet Foods and Strawberry Fields Natural Food Store.
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Salsiccia Risotto with Summer Vegetables
4 1/2 cups low-sodium chicken broth
3/4 pound Piemonte Sausage – Bernie’s Sweet, Hot or Fennel and Hot Italian Sausage with casing removed.
3 Tablespoons water
5 Tablespoons Unsalted butter (separated)
1 small onion, cut into fine dice
1/2 cup dry white wine
2 cups arborio rice (14 ounces)
1/2 medium zucchini cut into half inch pieces
1/2 yellow summer squash cut into half inch pieces
1-2 teaspoons kosher salt (to taste)
5 cups baby spinach (5 ounces)
3/4 cup grated Parmigiano-Reggiano cheese (+ extra for topping)
Freshly ground black pepper
- Turn a 6-7 quart slow cooker to high.
- In a saucepan, bring the chicken broth to a simmer.
- In a skillet, cook the sausage with the water over moderately high heat, break up the sausage with a spoon until the water has evaporated and the sausage is browned (approximately 10 minutes).
- Transfer sausage to slow cooker.
- In the same skillet that sausage was browned, melt 3 Tablespoons butter. Add the onion and cook over moderate heat until translucent (about 4 minutes). Add wine and cook, scraping any browned sausage left in the pan until the wine is reduced by half (about 2 minutes). Stir in the rice and cook until all the wine is absorbed. Scrape the rice into the slow cooker.
- Add the hot chicken broth, zucchini, summer squash and salt. Cover and cook for 1 hour. Stir the mixture once after 30 minutes. The risotto is done when the rice is al dente and most of the liquid is absorbed.
- Turn off slow cooker.
- Stir the spinach into the risotto in the slow cooker until just wilted. Stir in remaining 2 Tablespoons of butter the 3/4 cup grated Parmigiano-Reggiano cheese.
- Season with black pepper, top with additional cheese and serve immediately.