Tuscan-Style Sausage Meat
Our Tuscan-Style Sausage Meat showcases a classic Italian pairing of pork and fennel with a hint of garlic - a deceptively simple combination thatâs perfect for a traditional Italian ragĂč with pappardelle and Parmigiano-Reggiano, or crumbled onto a pizza. This bestselling sausage meat is also available as sausages.
Swaledale sausage meat uses the same high-quality pork as our whole muscle cuts; our Tamworth and Middle White pigs are reared outdoors, allowed to mature at their own pace, and dry-aged in-house for exceptional flavour. We favour cuts from the shoulder and belly for the ideal fat content. Swaledale Tuscan Sausage Meat is Always Fresh, Never FrozenÂź - made in small batches, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
Inspiration from Chef Valentine Warner
"I detest de-skinning sausages when you can buy the meat loose and so it's most convenient to be able to do just that.
Roll the sausage meat into little balls and in a heavy skillet place them amongst some fluffy and slightly over boiled potatoes. Pass over heavily with extra virgin olive oil, adding a scattering of chopped rosemary needles, smashed garlic cloves (in their broken skins) and sea salt. Roast until the potatoes are starting to crisp and the sausage balls begin to sizzle and colour. At this point lay over a couple of (well-seasoned and oiled) red mullet fillets and return to the oven until cooked. Serve with lemon wedges.
Iâm a lover of the rarely seen red wine risotto which would only be thankful for a little of such crumbled and delicious, sautĂ©ed sausage meat.
Make a simple, fresh tomato sauce that includes no onion but only sautéed garlic, red chilli, the tomatoes, more salt than you think and a few dots of red wine vinegar. Fry your chunks of sausage meat until coloured then braise briefly in the tomato sauce before eating with spaghetti, a good grind of black pepper and Pecorino scattered over.
Porchetta would be proud to host such delicious sausage meat at its centre, rolled up with all the green herbs and other bits.
On a pizze bianche with thin slices of potato, a scattering of fresh rosemary needles and mozzarellaâŠthen the final finishing of pecorino cheese and chilli oil would be beyond a good thing. Squisito!"
Our Tuscan-Style Sausage Meat showcases a classic Italian pairing of pork and fennel with a hint of garlic - a deceptively simple combination thatâs perfect for a traditional Italian ragĂč with pappardelle and Parmigiano-Reggiano, or crumbled onto a pizza. This bestselling sausage meat is also available as sausages.
Swaledale sausage meat uses the same high-quality pork as our whole muscle cuts; our Tamworth and Middle White pigs are reared outdoors, allowed to mature at their own pace, and dry-aged in-house for exceptional flavour. We favour cuts from the shoulder and belly for the ideal fat content. Swaledale Tuscan Sausage Meat is Always Fresh, Never FrozenÂź - made in small batches, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
Inspiration from Chef Valentine Warner
"I detest de-skinning sausages when you can buy the meat loose and so it's most convenient to be able to do just that.
Roll the sausage meat into little balls and in a heavy skillet place them amongst some fluffy and slightly over boiled potatoes. Pass over heavily with extra virgin olive oil, adding a scattering of chopped rosemary needles, smashed garlic cloves (in their broken skins) and sea salt. Roast until the potatoes are starting to crisp and the sausage balls begin to sizzle and colour. At this point lay over a couple of (well-seasoned and oiled) red mullet fillets and return to the oven until cooked. Serve with lemon wedges.
Iâm a lover of the rarely seen red wine risotto which would only be thankful for a little of such crumbled and delicious, sautĂ©ed sausage meat.
Make a simple, fresh tomato sauce that includes no onion but only sautéed garlic, red chilli, the tomatoes, more salt than you think and a few dots of red wine vinegar. Fry your chunks of sausage meat until coloured then braise briefly in the tomato sauce before eating with spaghetti, a good grind of black pepper and Pecorino scattered over.
Porchetta would be proud to host such delicious sausage meat at its centre, rolled up with all the green herbs and other bits.
On a pizze bianche with thin slices of potato, a scattering of fresh rosemary needles and mozzarellaâŠthen the final finishing of pecorino cheese and chilli oil would be beyond a good thing. Squisito!"
Original: $9.38
-70%$9.38
$2.81Description
Our Tuscan-Style Sausage Meat showcases a classic Italian pairing of pork and fennel with a hint of garlic - a deceptively simple combination thatâs perfect for a traditional Italian ragĂč with pappardelle and Parmigiano-Reggiano, or crumbled onto a pizza. This bestselling sausage meat is also available as sausages.
Swaledale sausage meat uses the same high-quality pork as our whole muscle cuts; our Tamworth and Middle White pigs are reared outdoors, allowed to mature at their own pace, and dry-aged in-house for exceptional flavour. We favour cuts from the shoulder and belly for the ideal fat content. Swaledale Tuscan Sausage Meat is Always Fresh, Never FrozenÂź - made in small batches, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
Inspiration from Chef Valentine Warner
"I detest de-skinning sausages when you can buy the meat loose and so it's most convenient to be able to do just that.
Roll the sausage meat into little balls and in a heavy skillet place them amongst some fluffy and slightly over boiled potatoes. Pass over heavily with extra virgin olive oil, adding a scattering of chopped rosemary needles, smashed garlic cloves (in their broken skins) and sea salt. Roast until the potatoes are starting to crisp and the sausage balls begin to sizzle and colour. At this point lay over a couple of (well-seasoned and oiled) red mullet fillets and return to the oven until cooked. Serve with lemon wedges.
Iâm a lover of the rarely seen red wine risotto which would only be thankful for a little of such crumbled and delicious, sautĂ©ed sausage meat.
Make a simple, fresh tomato sauce that includes no onion but only sautéed garlic, red chilli, the tomatoes, more salt than you think and a few dots of red wine vinegar. Fry your chunks of sausage meat until coloured then braise briefly in the tomato sauce before eating with spaghetti, a good grind of black pepper and Pecorino scattered over.
Porchetta would be proud to host such delicious sausage meat at its centre, rolled up with all the green herbs and other bits.
On a pizze bianche with thin slices of potato, a scattering of fresh rosemary needles and mozzarellaâŠthen the final finishing of pecorino cheese and chilli oil would be beyond a good thing. Squisito!"
