Frank and Sal Italian Market

Chevalatta Italian Sausage Ring | Thin NY Sausage 8 lb.

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Chevalatta Italian Sausage Rings - Cheese & Parsley (8 lbs)

***Shipping is always Free***

This is the classic New York "Chevalatta." If you grew up in Brooklyn or Staten Island, you know exactly what this is. It is a very thin, distinct rope sausage made with a specific blend of Pecorino Romano cheese and fresh parsley.

Unlike standard sausages, these are made to be thinner, which gives them a distinct snap and allows the cheese to caramelize perfectly when you grill or pan-fry them. We ship these in an 8-pound bulk pack, perfect for stocking the freezer or hosting a large Sunday BBQ.

❄️ Freshness Guaranteed

Flash-frozen & shipped in dry ice.


Family Owned

Serving NY since 1985.

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The 8lb Bulk Pack

  • Huge Value: You receive 8 lbs total of fresh Chevalatta rings.
  • Freezer Ready: Ships fresh. Use one bag now, freeze the rest for up to 6 months.
  • Clean Ingredients: Pecorino Romano, Parsley, Salt, Pepper. No fillers.
  • Shipping: Includes Express Shipping (Mon-Thurs) to ensure it arrives cold. (Note: We cannot ship to P.O. Boxes).

A Family Tradition Since 1961

Franco Casamento 1961 Palermo Sicily

Franco Casamento, 1961 - Palermo, Sicily

For over 35 years, we have been creating this delicious sausage in Brooklyn. Before that, the recipe was perfected in our Salumeria in Sicily. When you order from Frank & Sal, you are tasting history.

Frank & Sal's Cooking Tip

Important: Because these rings are thin, they cook much faster than standard sweet sausage. Do not poke holes in them while cooking; you want to keep that cheese and juice inside the link.

Pan Fry (Breakfast Style)

  1. Heat a skillet over medium heat with a touch of olive oil.
  2. Add the Chevalatta rings.
  3. Cook for 3-4 minutes per side until browned and the cheese starts to caramelize.
  4. Serve immediately with eggs or on crusty bread.

Grilling

  1. Preheat grill to medium-high heat.
  2. Place rings directly on the grate.
  3. Grill for 4-5 minutes per side. Watch for flare-ups as the cheese melts!
  4. Remove when internal temp reaches 160°F.

 

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