Simply Sausage hand crafts high quality sausages for restaurants, gourmet food shops, farmers who raise livestock naturally, and for people who love great food.
Smithsonian.comfeatures artisanal sausage making at Simply Sausage.
This has been a very interesting visit to Rome. There is lots of great food
here, but I've been unable to share my experiences with you because my
Italian internet service provider won't let me connect to the Simply Sausage
web page and other non-Itaian web sites. I've asked a colleague to post this
report for me.
On Thursday my wife and I visited one of the best salumerias in Rome,
Volpetti. A salumeria is an establishment that makes and/or sells pork
products such as prosciutto, salamis, and sausages. Other than sausages, a
salumeria sells hardly any fresh meat.
Volpetti had about a dozen kinds of prosciutto, 20-30 kinds of dried
sausages that we would call salami, but only three kinds of fresh sausage. I
bought some of all three plus 100 grams of proscuitto made from cinta senese
hogs, a heritage breed. The proscuitto was wonderful: silky texture, deep
nutty flavor. Nothing like any imported prosciutto I've had in the US.
We rented an apartment for our stay in Rome so that we could cook. And I
cooked the sausages. They were very good. They were simple--seasoned with
salt and pepper--but they seemed to contain one ingredient that made them
different from most of the sausages I make: vinegar. It was a very mild form
of vinegar, probably white wine vinegar. The vinegar may have been added as
a preservative since many bacteria don't like an acidic environment. Many
sausage makers (not I) use ascorbic acid (vitamin C) for this purpose.
The first sausage we tasted was finely ground. It had a very smooth texture.
Its color was that of fresh pork. It was seasoned with salt, black pepper,
and vinegar.
The second sausage was similarly seasoned but it was red--the color of
paprika though the color seems to have come from dye. (This is common
practice in France and would think also in Italy.) It was coarsely ground.
The third was also red but was spicy with cayenne. It too had vinegar and
was very coarsely ground.
I wasn't impressed enough to produce any of these at Simply Sausage, but
I'll keep looking for others.
3.8 lbs - 3 different varieties, two packages of each kind- 30 links total
Perfect for holiday brunches or breakfasts - feed a house full of guests! Three varieties are included in this collection: X-mas Morning, Sage Sausage, and Cumberland Banger
NEW: South African Style Boerewors Duroc pork and Angus beef seasoned with toasted coriander seeds, white wine vinegar, French gray sea salt, black pepper, nutmeg and clovesa unique taste and utterly delicious!
3.8 lbs - 3 different varieties, two packages of each kind- 30 links total
Perfect for holiday brunches or breakfasts - feed a house full of guests! Three varieties are included in this collection: X-mas Morning, Sage Sausage, and Cumberland Banger
We are fanatical about quality. We use high quality meats such as Vande Rose Farms Duroc pork, which is sustainably raised without hormones or antibiotics. For beef, we are using briskets and chucks. Our spices are the best available. In short, we believe that good ingredients, handled with care and creativity produce outstanding eating.(To best serve you, we need your help.)
We ship our sausages well frozen in insulated containers. During the fall and winter, all shipments must be for second-day delivery at most. Next-day delivery is best.
Please note that the minimum order is $25.00. This minimum means more of what you spend goes to buying sausages and less to shipping and handling.
