Frank and Sal

Italian Rope Sausage Made Fresh Daily Traditional Homemade - 8 Pounds

Authentic New York City Rope Sausage.
 Price Includes Express Shipping
  • 8 Pound Barbeque Special - 4 Rope Sausages 2 pounds each
  • Each ring is individually wrapped and ready for the freezer. We use only the best quality cuts of Pork and Imported Provolone.
  • All Natural - No Fillers - No Additives. A Brooklyn Store Favorite for Over 35 Years!
  • Rope sausage can be cut to specific serving sizes. Hand Made Daily.
  • Express Shipping - Monday Through Thursday From NYC.
    Orders cannot be shipped to P.O. boxes.

    Our pork is all-natural, hormone and antibiotic-free. This is one of the finest pork sausages you can find. No additives or fillers, great on the grill. When you want an authentic sausage and pepper sandwich look no further! Every year we sell our Sausage to the largest Sausage and Pepper vendor at the feast of San Gennaro in NYC!
    Find the Rest of our Italian Sausage Here:

    CHEVALATTA - Ring Sausage 


    Rope Sausage in Cast Iron Pan

    For 35 Years we have been creating this delicious sausage. It is a staple for our customers in Brooklyn New York. Before that in our Salumeria in Sicily! 
    Frank and Sal Salumeria 1961
    Franco Casamento
    1961 Palermo Sicily

    Storage and Cooking Instructions:

    To ensure the best quality and taste of our sausage, please follow these instructions:

    1. Storage: Keep refrigerated at all times.

    2. Cooking Temperature: Always cook the sausage to a minimum internal temperature of 165°F (74°C) using a reliable meat thermometer.

    3. Stovetop Cooking Method: a. Heat a pan to medium temperature. b. Add 6 tablespoons of water to the pan. c. Place the sausage in the pan. d. Cover the pan and continue heating for 10-12 minutes, turning the sausage often. e. Remove the cover and continue cooking for an additional 5-7 minutes or until the sausage turns golden brown.

    4. Leftover Sausage: If you have any leftover sausage, follow these guidelines: a. Cover the leftover sausage or place it in a closed container. b. Refrigerate the sausage promptly. c. Consume the leftover sausage within 2-3 days for optimal freshness.

    By following these instructions, you will enjoy our sausage at its best. Should you have any further questions or need assistance, please don't hesitate to contact us.

    Happy cooking and bon appétit!

    Frank and Sal Italian Market 

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