Salsicciamo Classica Sausage & Black Pepper

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.


The immediate sensation that hits the mouth is the consistency and quality of the pork. This is followed by the concentrated flavour of the main ingredient (fennel or garlic or chilli or black pepper – depending on the type of sausage chosen) which is both delicate and satisfying and finally, our use of Sicilian sea salt provides perfectly balanced seasoning. All the flavour profiles come together in a truly complete taste experience.


Cooking the Italian way
Our sausages can be cooked in a variety of ways - not only on the BBQ & in the oven. They are versatile and ideal for a number of traditional recipe’s such as casseroles, meat sauces, pasta sauces, risotto’s and more, that’s why our sausages are “Saporiti” (tasty) because they will add extra flavour and dimension to your dishes and will put a smile on the face of your loved ones.


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.

1. Pre-heat pan with a drizzle of oil on medium heat
2. Brown the sausages on both sides
3. Place the sausages on a baking tray and cook in the centre of a pre-heated oven at 190°C for a further 16-18 mins.
4. Ensure piping hot throughout before serving.


An alternative method of preparing our sausages
SALSICCIA and FAGIOLI recipe
Simple, tasty and easy!


Servings for 2-3 people
INGREDIENTS
500g Salsicciamo sausages
700ml Tomato passata (use good quality)
70g Tomato puree
3 tablespoons Olive oil
2 Garlic cloves
1 Canned beans (red kidney or/and cannellini)
2 sprigs Fresh rosemary
METHOD
1. Heat 3 tablespoons of extra virgin olive oil in a saucepan (medium heat), add the Salsicciamo sausages and sear until browned on both sides. When ready, remove the sausages from the saucepan and set aside.
2. In the same saucepan, add garlic, tomato passata, tomato puree, stir and bring the sauce to temperature.
3. Add the sausages with the rosemary and place a lid on the saucepan, cook on a low heat (slow cook) for approx. 45mins.
4. Add the beans, cook and stir occasionally for another 10 mins. Remove the rosemary sprigs and serve with fresh sourdough bread and a drizzle of extra virgin olive oil.
5. Buon appetito!


PRE-PREPARING
Our sausage casserole just gets better overnight! Cool thoroughly then refrigerate. Heat before consuming and serve. This casserole can be frozen for 1 month or kept in the fridge for 3 days.


You can also browse on YouTube for other regional Italian sausage recipes, like:
• Salsiccia con Fagioli all’Uccelletto (recipe above)
• Salsiccia e Patate al Forno (baked sausages and potatoes)
• Salsicce al Sugo (sausages in tomato passata)
• Salsiccia e Peperoni (sausages and peppers)


and many more….

Tray & Label

Packaged in a protective atmosphere

Pork (97%), sea salt, natural flavours, dextrose, sucrose, black pepper (0.15%), acidity regulator: E262, antioxidant: E300.

Gluten Free

Salsicciamo

107 Blundell street, London, N7 9BN

UK

Carnevale Ltd 107 Blundell street, London, N7 9BN