Tuscan-Style Sausages
Classic Pork and Fennel, Done Properly
Italian in spirit, or more specifically Tuscan-style, these Tuscan-Style Sausages allow the classic pairing of pork and fennel seed to shine. With just a hint of garlic, this deceptively simple combination is ideal for an authentic Bolognese sausage ragĂč with tagliatelle and Parmigiano Reggiano, and works beautifully crumbled over a pizza.
One of our bestselling sausages, it's also available as seasoned sausagemeat.
Inspiration by Chef Valentine Warner
"Swaledale are a fab band, absolute dab hand at sausages - sausages of the world, in fact. Their expertise is quite unlike any other. Jorge, their glorious leader, also happens to be a mad keen and very capable cook. Not surprisingly, these sausages are cracking.
Tuscan-Style Sausages are best enjoyed with over-boiled potatoes, drained and then immediately beaten with a generous amount of Taleggio while still hot. Add garlic, a little olive oil, and season well with salt and pepper. Serve with the grilled sausages on top - something akin to pommes aligot. Itâs wise to take on such richness with a small glass of red wine.
Alternatively, cook them in red wine with a little onion, tomato, vinegar, and good black olives - perfect served over wet polenta.
Or, alongside a pot roast of pigeon, hare, or braised wild boar, they make a tremendous accompaniment, dished up onto a rich polenta on a cold winterâs night."
â great tasteÂź 2022 Judges' Comments
"Skin is there to be a vessel to carry the meat but is good quality and not intrusive, adding to the pleasurable experience of eating the sausage. Texture is firm and meaty, with little bread or other rusk, but enough to hold moisture - and doesn't detract from the meatiness. Initial aroma is light and not obviously fennel, but on first bite the fennel is front and centre - but is not intrusive or too lingering.
Big, chunky sausages with a pleasingly coarse texture. These sausages have an appealing homely rustic look and pleasing meaty aroma. The fennel adds a good sweet clean herbaceous note that balances well with pork and it has been well seasoned with just enough salt and a generous amount of pepper. The skin is not too firm and easy to bite and the coarse sausage meat adds a nice rustic feel."
Classic Pork and Fennel, Done Properly
Italian in spirit, or more specifically Tuscan-style, these Tuscan-Style Sausages allow the classic pairing of pork and fennel seed to shine. With just a hint of garlic, this deceptively simple combination is ideal for an authentic Bolognese sausage ragĂč with tagliatelle and Parmigiano Reggiano, and works beautifully crumbled over a pizza.
One of our bestselling sausages, it's also available as seasoned sausagemeat.
Inspiration by Chef Valentine Warner
"Swaledale are a fab band, absolute dab hand at sausages - sausages of the world, in fact. Their expertise is quite unlike any other. Jorge, their glorious leader, also happens to be a mad keen and very capable cook. Not surprisingly, these sausages are cracking.
Tuscan-Style Sausages are best enjoyed with over-boiled potatoes, drained and then immediately beaten with a generous amount of Taleggio while still hot. Add garlic, a little olive oil, and season well with salt and pepper. Serve with the grilled sausages on top - something akin to pommes aligot. Itâs wise to take on such richness with a small glass of red wine.
Alternatively, cook them in red wine with a little onion, tomato, vinegar, and good black olives - perfect served over wet polenta.
Or, alongside a pot roast of pigeon, hare, or braised wild boar, they make a tremendous accompaniment, dished up onto a rich polenta on a cold winterâs night."
â great tasteÂź 2022 Judges' Comments
"Skin is there to be a vessel to carry the meat but is good quality and not intrusive, adding to the pleasurable experience of eating the sausage. Texture is firm and meaty, with little bread or other rusk, but enough to hold moisture - and doesn't detract from the meatiness. Initial aroma is light and not obviously fennel, but on first bite the fennel is front and centre - but is not intrusive or too lingering.
Big, chunky sausages with a pleasingly coarse texture. These sausages have an appealing homely rustic look and pleasing meaty aroma. The fennel adds a good sweet clean herbaceous note that balances well with pork and it has been well seasoned with just enough salt and a generous amount of pepper. The skin is not too firm and easy to bite and the coarse sausage meat adds a nice rustic feel."
Original: $9.72
-70%$9.72
$2.92Description
Classic Pork and Fennel, Done Properly
Italian in spirit, or more specifically Tuscan-style, these Tuscan-Style Sausages allow the classic pairing of pork and fennel seed to shine. With just a hint of garlic, this deceptively simple combination is ideal for an authentic Bolognese sausage ragĂč with tagliatelle and Parmigiano Reggiano, and works beautifully crumbled over a pizza.
One of our bestselling sausages, it's also available as seasoned sausagemeat.
Inspiration by Chef Valentine Warner
"Swaledale are a fab band, absolute dab hand at sausages - sausages of the world, in fact. Their expertise is quite unlike any other. Jorge, their glorious leader, also happens to be a mad keen and very capable cook. Not surprisingly, these sausages are cracking.
Tuscan-Style Sausages are best enjoyed with over-boiled potatoes, drained and then immediately beaten with a generous amount of Taleggio while still hot. Add garlic, a little olive oil, and season well with salt and pepper. Serve with the grilled sausages on top - something akin to pommes aligot. Itâs wise to take on such richness with a small glass of red wine.
Alternatively, cook them in red wine with a little onion, tomato, vinegar, and good black olives - perfect served over wet polenta.
Or, alongside a pot roast of pigeon, hare, or braised wild boar, they make a tremendous accompaniment, dished up onto a rich polenta on a cold winterâs night."
â great tasteÂź 2022 Judges' Comments
"Skin is there to be a vessel to carry the meat but is good quality and not intrusive, adding to the pleasurable experience of eating the sausage. Texture is firm and meaty, with little bread or other rusk, but enough to hold moisture - and doesn't detract from the meatiness. Initial aroma is light and not obviously fennel, but on first bite the fennel is front and centre - but is not intrusive or too lingering.
Big, chunky sausages with a pleasingly coarse texture. These sausages have an appealing homely rustic look and pleasing meaty aroma. The fennel adds a good sweet clean herbaceous note that balances well with pork and it has been well seasoned with just enough salt and a generous amount of pepper. The skin is not too firm and easy to bite and the coarse sausage meat adds a nice rustic feel."
