by Ryan Burk WCIA ci Living Storyteller
You may not have ever given any thought to how sausage is made, but it actually is a very interesting process. I follow along with Piemonte Sausage to see how its done in this latest Made in Illinois.
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Taste it you love it! It is that simple with Piemonte Sausage.
Piemonte Apple Cranberry Pecan Sausage Stuffing
¾ cup finely chopped onion.
1 ½ cups chopped parsley with leaves
1 cup butter or margarine (or substitute sausage drippings for part)
8 cups of soft bread cubes
1 ½ teaspoons dried sage leaves
1 teaspoon thyme
½ teaspoon pepper
1 lb. Piemonte Apple/Cranberry/Pecan Sausage with casings removed.
Directions
About 9 cups of stuffing (12 lb. turkey).
Taste it to love it!
The one and only owners of Piemonte Sausage, Claude and Susan, will be having a tasting of their great quality sausages on Sunday, November 20th, 4-6pm at Harvest Market, 2209 S Neil Street in Champaign
Stop by and experience the “tastiest,” hand crafted, all natural, artisanal, locally made sausage.
Wild Rice Stuffing
1 Pkg Long Grain and Wild Rice
1 ½ cups chopped celery
1 ½ cups sliced mushrooms
¼ lb. butter or margarine
1 cup giblet broth*, chicken broth
½ cup chopped fresh parsley
1 package herb stuffing mix (8 oz.) + ½ chopped medium onion
½ lb. Piemonte Colazione bulk sausage
3 beaten eggs
*To make giblet broth: Cook giblets and neck with a stalk of celery and ½ onion in enough water to make 1 cup.
Directions
Sapori e Saperi Adventures’ course designed and led by Giancarlo Russo, National Coordinator for Slow Food Italy on meat topics and co‐author of Salumi d’Italia,
On this course Claude and Susan Cole learned the theoretical and practical elements of making a wide variety of Tuscan salumi (cured pork products). They worked with a number of experienced Italian norcini (pork butchers) in hands-on sessions during which they take notes, photos and videos.
Piemonte Sausage is eager to apply their new knowledge to make the salumi they learned on the course, and have the confidence to experiment with their own recipes.
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.)
Piemonte Sausage is now available for purchase at this new amazing market.
You can choose from a large variety: A few flavors include; Bernie’s Classic Sweet, Bernie’s Fennel & Hot, Luganeca Piacenza, Cheese and Jalapeno, Cantalupo, Aglio (Garlic) Fresco, Italiano Birra Salsiccia (Italian Beer Sausage), Colazione (Breakfast) and Cotechino – A Northern Italian Boiling Sausage.
Piemonte Sausage will be available for purchase at this new amazing market. You can choose from a large variety.
A few flavors include; Bernie’s Classic Sweet, Bernie’s Fennel & Hot, Luganeca Piacenza, Cheese and Jalapeno, Cantalupo, Aglio (Garlic) Fresco, Italiano Birra Salsiccia (Italian Beer Sausage), Colazione (Breakfast) and Cotechino – A Northern Italian Boiling Sausage.
What did you just say? Click here for more more information and detailed descriptions http://
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!
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.