Salsicciamo Calabrese Sausage Mince

I’m Giuseppe Roberti the founder of Salsicciamo and it's with great pleasure that I can proudly tell you that here in the UK we produce on a daily basis, artisan and authentic Italian style sausages. Salscicciamo products are produced in accordance with Italian tradition to guarantee full flavour and freshness.


Quality ingredients, details in the production process and our passion for our products are the things that set us apart from the competition.


Why you’ll love it
Salsicciamo sausage Mince is unique and incredibly versatile. It has the same characteristics and flavour as our sausage range, already seasoned and ready to cook.
Our sausage mince is an essential ingredient used in various delicious recipes, such as pasta sauces, risotto dishes, stuffings and pizza toppings.


Get creative and cook smart
Italian sausage with pasta is a magical combo and super easy to make. Prep your sauces in advance for family dinners.


To find out more, visit salsicciamo.com
Buon appetito!

UK

Always keep refrigerated below 4°C.
Suitable to freeze before use by date indicated on pack and use within one month.

SAUSAGE RAGU’ recipe
Simple, tasty and easy! This mince is already seasoned and is ready to cook.


Servings for 4-5 people
INGREDIENTS
500g Salsicciamo sausage mince
700ml Tomato passata (use good quality)
70g Tomato puree
150g Soffritto (diced carrot, onion and celery)
2 Bay leaves
3 Cloves




METHOD
1. Heat 3 tablespoons of extra virgin olive oil in a saucepan (medium heat)
2. Add the Salsicciamo sausage mince breaking it up as you go and sear until golden
3. Add the soffritto, bay leaves, cloves and stir until softened then add the tomato puree, stir and cook for 1-2 minutes.
4. Add the tomato passata and place the lid on the saucepan, simmer at a low heat (slow cooking) for approx. 45mins.
5. Remove the bay leaves & cloves and the sauce is ready to toss with your favourite pasta. Don’t forget to garnish with Parmesan or Grana Padano grated cheese.
6. Buon appetito!


PRE-PREPARING
Sausage Ragu just gets better overnight! Cool thoroughly then refrigerate. Warm the ragu on a low heat so it’s hot when you add the pasta for tossing. The ragu can be frozen for 1 month or kept in the fridge for 3 days.


You can also browse on YouTube for other regional Italian pasta recipes, like:
• Orecchiette, Broccoli e Salsiccia (broccoli and sausage)
• Risotto alla Salsiccia e Zafferano (sausage and saffron)
• Pasta, Salsiccia e crema di Zucchine (sausage and zucchini cream)
• Pasta, Funghi e Salsiccia (sausage and mushrooms)


and many more….

Tray & Label

Packaged in a protective atmosphere

Pork (97%), sea salt, natural flavours, dextrose, sucrose, chilli (0.18%), acidity regulator: E262, antioxidant: E300.

Gluten Free

Salsicciamo

107 Blundell street, London, N7 9BN

UK

Carnevale Ltd 107 Blundell street, London, N7 9BN