Chevalatta Italian Sausage Ring | Thin Italian Sausage 4 lb or 8 lb
$ 82.95 - $ 129.98
Chevalatta Italian Sausage Ring Made Fresh to Order
Free Shipping Made Fresh to Order 4 lb or 8 lb
Chevalatta is a thin Italian sausage ring made in one continuous coil instead of separate links. It is a favorite for grilling because the smaller casing cooks quickly, browns well, and gives the sausage that crisp outside snap people expect from a real Italian butcher counter.
Our Italian sausage rings are made fresh to order at Frank and Sal using traditional Italian market recipes. Each sausage ring is prepared by our butcher, coiled by hand, skewered so it stays flat while cooking, packed with care, and shipped fresh.
What Makes Chevalatta Sausage Different?
Chevalatta is not the same as a regular Italian sausage link. It is made thinner, shaped into a ring, and cooked whole. The result is a sausage that sears beautifully on the grill, in a pan, or under the broiler.
- Thin Italian sausage ring: A coiled sausage rope that cooks evenly and slices easily after resting.
- Natural sheep casing: The thinner casing helps create the crisp bite Chevalatta is known for.
- Hand skewered: Each sausage ring is secured so it stays flat while cooking.
- Made fresh: This is not a frozen warehouse item pulled from stock. Your sausage is prepared for your order.
Choose a 4 lb or 8 lb Italian Sausage Ring Pack
Order the size that fits your table, freezer, family gathering, or next cookout.
- 4 lb selection: A smaller butcher pack for family dinners, weekend grilling, or customers who want fresh Chevalatta without ordering the larger pack.
- 8 lb selection: A larger pack for parties, holidays, backyard cooking, meal planning, or anyone who likes to keep Italian sausage ready in the freezer.
Available Chevalatta Flavors
Choose the Italian sausage ring flavor that fits the way your family likes to cook and eat.
- Cheese and parsley with provolone: A Frank and Sal favorite with chopped parsley and pockets of provolone cheese.
- Fennel: Classic Italian sausage flavor with the familiar aroma of fennel seed.
- Plain: Sweet Italian sausage without fennel, easy to use for grilling, sauces, sandwiches, and everyday meals.
- Hot: A bold Italian sausage ring with enough heat to stand out without covering the flavor of the meat.
- Hot with fennel: A spicy version of the classic fennel sausage flavor.
- Broccoli rabe: A hearty Italian market flavor with the sharp, earthy taste of broccoli rabe.
- Chicken with cheese and parsley: A lighter option with the same butcher shop style and familiar cheese and parsley flavor.
Market note: Please allow 2 to 3 days for our team to prepare your fresh batch before shipping. Fresh sausage orders are packed with thermal protection and shipped Monday through Thursday to avoid unnecessary weekend delays. Physical addresses only. We cannot ship fresh perishables to P.O. Boxes.
How to Cook Chevalatta Sausage Rings
Defrost your Chevalatta in the refrigerator for 24 hours before cooking. Cook the sausage ring whole over medium heat until it reaches an internal temperature of 160°F. Do not puncture the casing while it cooks. Keeping the casing intact helps the natural juices stay inside the coil.
Once both sides have a deep brown sear, remove the skewers and let the sausage rest for 2 minutes before slicing it into wedges. Serve it with roasted peppers, Italian bread, pasta, potatoes, broccoli rabe, or a simple salad.
Chevalatta and Italian Sausage Ring Questions
Q Is Chevalatta the same as Italian sausage links?
A No. Chevalatta is thinner and shaped into a continuous ring, while regular Italian sausage links are usually larger and portioned into individual links.
Q What is the best way to cook an Italian sausage ring?
A Cook it whole over medium heat and turn it carefully until both sides are browned. Do not poke holes in the casing. The sausage should reach 160°F before serving.
Q Can Chevalatta be frozen?
A Yes. Keep it frozen until you are ready to use it, then defrost it in the refrigerator before cooking.
Q Which Chevalatta flavor is the most popular?
A Cheese and parsley with provolone is one of our most popular choices, especially for customers who want a classic Italian market sausage with extra flavor.
A Frank and Sal Sausage Tradition
Franco Casamento, 1961, Palermo, Sicily
Our family’s sausage recipes go back to Palermo in 1961 and have been part of the New York market tradition for generations. Today, we still make our Italian sausage rings the way customers expect from a real butcher counter: fresh, carefully seasoned, and packed with care.
