Sausage Sighting @ World Harvest International & Gourmet Foods

Chimichurri Lamb and Merguez Goat sausage at


Top Notch Sausage Pairings with Condiments

Favorite pairings at our latest tasting of sausage and condiments:

Chimichurri Lamb sausage and all of these #1 Lowensenf Bavarian Style mustard, #2 Stonewall Kitchen Sriracha Aioli and #3 Sir Kensington’s Dijonnais.

Plus spicy Merguez Goat Sausage paired with ESCH Tall Ship Sweet and Tangy BBQ Sauce from World Harvest International and Gourmet Foods.

Top two sold today Lowensenf mustard and the ESCH BBQ Sauce!


Grilling and Tasting Success

Grilling and a delicious Chimichurri Lamb and Merguez Goat sausage tasting with multiple choices of condiments. World Harvest International and Gourmet Foods today sold many pounds of these specialty sausages. #Tasteittoloveit



Grilled Sausage Tasting

143 Pounds & a Dozen Cases

143 lbs, 12 cases of 8 types of sausage delivered to Cheese & Crackers , Common Ground Food Co-op and Pizzeria Antica. Thanks guys!

Where to find us:

Pizzeria Antica Serving Our Specialty Sausages

Pizzeria Antica now serving several our our specialty sausages as pizza toppings: Cantalupo, Merguez Salsiccia di Capra (Merguez Goat Sausage) and Salsiccia Chimichurri Di Agnello (Chimichurri Lamb Sausage). #PizzeriaAntica

Pizzeria Antica Website

Spring – Sausage Toss

Ingredients Nutrition

Servings 4-6

Optional to add other spring veggies to the dish.


  • 4 spicy sausage, like italian (Hot sausage works very well in this dish)
  • 1 cup onion, chopped
  • 1 tablespoon vegetable oil
  • 4 garlic cloves, minced
  • salt
  • 34 cup any color sweet pepper, cut into narrow strips
  • 1 (28 ounce) can diced tomatoes
  • A package fusilli, a package rigatoni pasta (3 cups) or a package ziti pasta (3 cups)
  • .25 cup of fresh mint, chopped (optional)
  • .25 cup fresh basil, coarsely chopped


  1. Cook the pasta accoring to instructions and drain. Keep warm.
  2. Meanwhile remove sausage meat from the casings.
  3. Heat oil in a large saucepan over medium heat., add sausage meat, garlic, salt & chopped onions, stir to crumble meat
  4. Cook about 6 minutes or until the meat is no longer pink.
  5. Add tomatoes to the meat mixture, turn heat to high and bring to a boil, add peppers.
  6. Reduce heat to low, cover and simmer for 10 minutes.
  7. Stir in drained, cooked pasta, mint & basil.
  8. Remove from heat and serve.
  9. Sprinkle with Parmesan cheese.

Old Time Meat & Deli Now Sells Piemonte

Old Time Meat & Deli Shoppe now carries two types of Piemonte sausages. “British Bangers” a pork sausage, and “Salsiccia di Pollo Italiano” our Italian Chicken Sausage.

It is located at 2018 S. Neil St., Champaign, IL 61820
Pone: 217-355-0000; Fax: 217-351-9189

Spring – Pork and Fennel Sausage Stew

This lighter spring version of sausage stew only requires one-pot so there is less washing up to do at the end. Perfect!


  • 2 teaspoons olive oil
  •  8 pork sausages (Bernie’s Classic Fennel & Hot)
  •  4 slices of  thick bacon (or 2 middle bacon rashers, rind removed, chopped)
  • 1 tsp fennel (Add this if you choose to use another type of sausage like a sweet flavor.)
  •  1 brown onion, chopped
  •  1 leek, trimmed, finely sliced
  •  2 garlic cloves, crushed
  •  1 tablespoon plain flour
  •  2 carrots, thinly sliced
  •  2 celery stalks, thinly sliced
  •  8 potatoes, halved
  •  3 cups salt reduced chicken stock
  •  1 cup frozen peas
  •  1/2 cup fresh flat-leaf parsley leaves, chopped


  • Step 1:  Heat oil in a large, heavy-based saucepan over medium-high heat. Cook sausages, turning, for 10 minutes or until just cooked through. Transfer to a plate lined with paper towel.
  • Step 2:  Add bacon and fennel seeds to pan. Cook for 5 minutes or until lightly browned. Add onion, leek and garlic. Cook for 5 minutes or until leek has softened. Stir in flour. Add carrot, celery and potato. Cook, stirring for 1 minute. Add stock, stirring until smooth and combined. Bring to the boil.
  • Step 3:  Reduce heat to low. Simmer, partially covered, for 20 minutes or until potatoes are almost tender. Cut sausages into .25″ thick slices. Return to pan. Cook for 10 minutes or until sausages are heated through and potatoes are tender. Stir in peas. Cook for a further 5 minutes or until peas are bright green and tender.
  • Stir in parsley. Serve.

Spring – Pasta With Sausage Meatballs

Total:  30 min
Active:  15 min
Yield:  4 servings
Level:  Easy


  • – turkey sausage is optional


  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs
  • Add the broccolini during the last 2 minutes of cooking.
  • Reserve 1 cup cooking water, then drain the pasta and broccolini.
  • Meanwhile, roll the sausage meat into about 20 small meatballs.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes.
  • Drain on paper towels. Pour off any drippings from the skillet.
  • Add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt.
  • Cook over medium heat, stirring, 1 minute.
  • Add the pasta, broccolini and meatballs.
  • Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly.
  • Season with salt and pepper.
  • Divide the pasta among bowls.
  • Sprinkle with the cheese and drizzle with olive oil.

Recipe adapted courtesy Food Network