Beef Italian Sausage 1000 g
In the Italian sausage tradition the seasoning is built around fennel, garlic and black pepper, which separates it from mildly profiled sausages such as the frankfurter. A pronounced spice means the sausage does not disappear when cooked alongside other ingredients.
The thick diameter relates to that use. Italian sausage is usually not cooked whole; it is removed from its casing and crumbled into pasta sauce, onto pizza or into an oven dish. A thick diameter offers more meat mass for that and keeps the crumbled pieces large enough not to vanish into the sauce.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- A pronounced spice profile means the flavour survives when cooked with other ingredients.
- The thick diameter suits crumbling; the pieces do not vanish into a sauce.
- It can be removed from its casing and used as a filling, leading pasta and oven dishes.
- Vacuum packaging separates the product from air and protects it until opened.
Where To Use It
- Pasta sauces and ragù
- Pizza toppings
- Oven dishes and gratins
- Grilled in bread
- Soups and casseroles
- Restaurant kitchens
Wholesale Ordering & Storage
Used in restaurant kitchens as a sauce and filling ingredient; the order plan is built on grams per recipe rather than on plate counts. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
Can it be removed from the casing?
Yes, and that is the common use. Score the casing lengthways, open it and crumble the filling into a sauce or onto a pizza.
Why the thick diameter?
It offers more meat mass when crumbled and keeps the pieces large enough not to vanish into a sauce.
How does it differ from a frankfurter?
Spice and texture. Italian sausage is distinctly spiced with a coarser texture; a frankfurter is mildly profiled and homogeneous.
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