Sausage-Piemonte

Bangers & Mash at Hendrick House at U of I

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!

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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.

Serving our Sausage at the Pygmalion Fest 2016

The Black Dog Smoke & Ale House will have some Piemonte Sausage cooked in Triptych Brewing’s Dirty Hippy English Brown Ale. Gonna be tasty!  #PygmalionFestival

https://www.facebook.com/ThePygmalionFestival/

#PiemonteSausage

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USDA Grant of Inspection for Piemonte Sausage

USDA Grant of Inspection for Piemonte Sausage!!!!

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Since starting production in 2014, Piemonte Sausage has been inspected for safety and quality by the Illinois Department of Agriculture. Beginning September 1, 2016 Piemonte Sausage will be inspected by USDA. With this federal inspection, we can ship throughout the United States.

We are happy that our sausage will be available outside of Illinois.

Susan and Claude

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Merguez goat is back!

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.

Merguez and Egg Breakfast

Merguez and Egg Breakfast

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Taste Piemonte Sausage @ Hy-Vee Bloomington Friday, August 26, 2016

Join us and find out what great sausage is about…

-Bernie’s Classic Fennel and Hot
-Cantalupo
-Italiano Birra (Italian Beer)

PIEMONTE SAUSAGE is available for the TASTING at Hy-Vee Bloomington Meat Department TOMORROW – Friday, August 26, 2016, from 3:00 – 7:00 pm.

‘Meat’ you tomorrow at Hy-Vee BloomingtonGrilling at Common Ground,
Claude and Susan

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Join Piemonte Sausage at Common Ground 8/27

Grilling at Common GroundCommon Ground  is grilling on the porch! FREE, so brings friends and family.
 

 We will be tasting some Common Ground favorites such as Bernie’s Classic Fennel and Hot and Cantalupo as well as our new Birra Italiano.
Join us on Saturday, August 27 between 10:00 am and 1:00 pm.
Susan and Claude

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Piemonte Sausage goes social…

Wondering what new sausages are in the works for this fall?

What seasonal favorites are back in production?

Check our website and follow us on Facebook at Piemonte Sausage.

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Welcome to the Piemonte Sausage Website

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Welcome to the Piemonte Sausage Website!

We are excited to have a way to communicate with you regularly to alert you  to new products and new locations for our sausage products.

We would also like to hear from you.

Have questions? Contact us through our Website.

Like our sausage? “Like” us on Facebook @PiemonteSausage

Want to know the latest about Piemonte Sausage? Follow us on Twitter

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Salsiccia Risotto with Summer Vegetables

A tasty, full bodied risotto using the convenience of slow cooking.

A tasty, full bodied risotto using the convenience of slow cooking.

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

Directions

Part I:

  1. Turn a 6-7 quart slow cooker to high.
  2. In a saucepan, bring the chicken broth to a simmer.
  3. 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).
  4. Transfer sausage to slow cooker.

Part II:

  1. 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.
  2. 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.
  3. Turn off slow cooker.

Part III:

  1. 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.
  2. Season with black pepper, top with additional cheese and serve immediately.