• Tuscan-Style Sausages
  • Tuscan-Style Sausages
  • Tuscan-Style Sausages
  • Tuscan-Style Sausages

Tuscan-Style Sausages 480g

£6.50

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

Select pack quantity

We currently have 140 remaining in stock.
  • Delivered fresh
  • Suitable for freezing
  • Native breed
  • Cook on the BBQ
  • great for home roasting

Product description

⭐ great taste® 2022

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, dab hands at sausages - sausages of the world, actually. An understanding quite unlike any. In actual fact Jorge, their glorious leader,  just so happens to be a mad keen and very capable cook. Not surprisingly, these sausages are cracking.

Tuscan-Style Sausages are most delicious when eaten with over-boiled potatoes then drained, a lot of taleggio then immediately beaten into them while hot, garlic and a little oil added too. Season well with salt and pepper and eat with the grilled sausages on top. Similar to pommes aligot and it's wise to take on such richness with a small glass of red wine.

Cooked in red wine with a little onion, tomato, vinegar and good black olives and the sausages would do well served on wet polenta.

With pot roast game such as pigeon or perhaps with hare or braised wild boar they would be a tremendous accompaniment when dished onto a rich polenta on a cold winter's night."

great taste® Judges Commented
"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 and Valentine Warner's fennel sausage recipe with white beans and chard.

Background

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. While 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 in small batches, Always Fresh, Never Frozen®, vacuum-packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Customer reviews

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