Tuscan sausage 500 grams artisanal
Fresh Tuscan sausages
Fresh Tuscan Sausage is as simple as it is good.
Food widely consumed in Tuscany, the sausage of Tuscan delicatessen it is expertly prepared using trimmings of thigh, pork shoulder and fatty trimmings with the addition of salt, pepper, garlic and different spices.
Fennel seeds are also often used which make it particularly aromatic.
The Tuscan Fresh Sausage is a sausage that stands out for the quality of the meat and for the skilful and traditional preparation, which give it a unique flavor and a special taste.
Excellent for grilling, cooking or to create a traditional and tasty meat sauce.
They are produced twice a week to always have fresh and high quality sausages available. 500 gr correspond to 5 sausages.
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Preparation Of Tuscan Sausage
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The meat is carefully selected, then mixed with natural flavors such as sage and rosemary, and finally stuffed.
The Tuscan sausage can be eaten fresh or aged (about a month). It is always pierced before cooking, to prevent the skin from tearing.
We do not use dyes and this allows us to keep the taste intact.
Very tasty and delicate at the same time, our sausages are excellent cooked on the grill but ideal for preparing tasty sauces and delicious croutons.
Information on Sausage
To produce Tuscan sausages we use pork belly and shoulder meat, in a ratio of 1 to 1; add only salt, garlic and pepper to the dough;
we stuff it into natural pork intestines and tie it into 'horns' of about 10 cm;
Fresh sausages are one of the most popular products of our company, and has many admirers. Sausage is a product of extreme versatility;
It is the queen of grills and barbecues, and in the kitchen it is a product that must not be missing in the pantries of every gourmet, the main ingredient for recipes such as:
Sausage and beans, Sausage and turnips, peperonata and Sausage and is often used alone or with minced beef to prepare a tastier variant of meat sauce; to be honest, here in Tuscany you could write a book just on how to use sausage in the kitchen!
Recipes with sausage
If you really have a few minutes to prepare lunch or dinner, go for this one quick and tasty recipe.
The reginette with Tuscan sausage with stracchino and fennel I'm a delicious and satisfying first course, in white, made creamy by the addition of stracchino when it is almost cooked.
The pasta shape chosen, the reginette (also called mafaldine), typical of Campania, are perfect for collect and enhance the rich seasoningof sausage and stracchino around the fork.
This recipe is prepared in an instant, while cooking the pasta, and goes served and eaten immediatelyotherwise the stracchino risks drying out.
To avoid this inconvenience, set aside an additional glass of cooking water (in addition to that required in the procedure) especially if you have abounded with quantities and there is the possibility of making an encore.
The cooking water will rehydrate the sauce making it creamy again as if it had just been prepared.
To prepare the Tuscan sausage reginette with stracchino and fennel, cook the pasta in boiling salted water for the cooking time indicated on the package.
In the meantime, deprive the sausages of the casing, crumble them with your hands in the salta
paste Moneta Connection Base and brown them with a little oil and garlic.
Also add the fennel seeds and mix.
Deglaze with the white wine.
Drain the pasta al dente and transfer it to the pasta maker together with a ladle of cooking water. Stir.
Then add the stracchino in flakes, a drizzle of raw oil and continue stirring with the heat off.
Serve the reginette with Tuscan sausage with stracchino and fennel, finishing with a sprinkle of pepper and a few more fennel seeds.
Now you are missing only the best Tuscan sausages, of Tuscan delicatessen and I think you will know where to find them.
Customer ReviewsWrite a review
Ho acquistato 3 confezioni di salsicce, prodotto molto buono e spedizione velocissima!!!grazie da Torino
Mangiata cruda o fatto ragù ... una prelibatezza. In arrivo altri ordini.