Tuscan-Style Sausages 480g

(63 Reviews)

£6.50

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  • 6 sausages in each 480g pack (approx.)

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We currently have 824 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Cook on the BBQ
  • great for home roasting

Product description

Italian, or more specifically Tuscan-style, this recipe lets the classic pairing of pork and fennel seed shine. With a hint of garlic, this deceptively simple combination is perfect for an authentic Bolognese sausage ragù with tagliatelle and Parmigiano-Reggiano, and also works beautifully crumbled onto 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. It’s 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 winter’s night."

⭐ great taste® 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."

Ingredients

Pork shoulder and belly (92%), red wine (sulphur dioxide, sulphites), coarse sea salt, fennel seed, fresh garlic, red wine vinegar, ground black pepper, preservative (sulphur dioxide), ground caraway seed.

  • Allergy advice for allergens see ingredients in bold
  • Filled into 100% natural casings
  • Naturally free-from gluten

Journal

The following are available on our journal: a detailed guide on How to Cook Tuscan Sausages, Valentine Warner's Fennel Sausage Recipe with White Beans and Chard, and George Ryle's recipes for Wild Garlic Sausage with Chickpeas & Leeks and Wild Garlic Sausage with Peppers & Potatoes. If Pork & Wild Garlic Sausages are unavailable, both recipes are equally delicious when made with our Tuscan-Style Sausages.

Background

The Art of Traditional Sausage Making
Our Tamworth and Middle White pigs are reared outdoors, where they can root around, wallow, and express all their natural instincts. They’re slow-grown, allowing the fat to develop naturally, marbling the meat and forming a generous, delicious outer layer. Whilst Tamworths are renowned for their superb bacon, Middle Whites stand out as the only British breed dedicated solely to fresh, uncured pork due to their robust flavour. Shoulder and belly cuts are our top choice, providing the ideal fat content for truly succulent sausages. Swaledale Tuscan-Style Sausages are handmade daily in small batches, Always Fresh, Never Frozen®, and vacuum-packed before being shipped in recyclable packaging, ensuring they arrive safely insulated and ready to enjoy.

Customer reviews

4.90
Based on 63 reviews
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