Italian Sausage: Chevalatta, Links, Rope
Italian Sausage: Homemade - Hand-Crafted
Shipping is always Free
The Butcher's Standard: Our homemade Italian sausage is crafted with all-natural ingredients, utilizing a traditional 80/20 meat-to-fat ratio for a succulent, moist result. We use a coarse grind of pork shoulder or fresh chicken to ensure the perfect texture for grilling or simmering. Please allow up to 3 business days for fresh production before expedited shipping.
Italian Sausage Guide: Which cut is right for your recipe? ▼
Selecting the correct style determines the success of your meal. Whether you are searing sausage and peppers or simmering a Sunday sauce for six hours, the surface area and casing thickness matter. We have been making our recipes for over 35 years to meet the specific needs of home cooks.
Compare Styles: Chevalatta vs Links vs Rope
Chevalatta Pinwheel
Texture: Narrow diameter with a natural sheep casing. High "snap" factor and rapid browning.
Butcher's Insight: Often infused with fresh parsley and sharp Provolone cheese. Do not overcook.
Best For: Grilling, appetizers, or round Kaiser rolls.
Italian Sausage Links
Texture: Classic large diameter links. Stays juicy and preserves the bold spice profiles.
Butcher's Insight: The standard for sheet-pan meals. Use an internal thermometer to ensure 160°F safety.
Best For: Casseroles, picnic rolls, and oven roasting.
Continuous Rope
Texture: One long, untied coil. Allows you to control the exact size of your portions.
Butcher's Insight: Provides the maximum surface area for a quick sear before a long simmer in gravy.
Best For: Sunday Sauce and long Semolina heroes.
What ingredients define your flavor profiles? ▼
Our homemade sausage uses only all-natural ingredients. Our Fennel variety features high-quality seeds for a sweet, earthy balance. Our Hot selection is defined by the heat of authentic Calabrian hot peppers. Specialty varieties like Cheese and Parsley utilize sharp imported Provolone, and our Broccoli Rabe selections offer a traditional, robust and savory contrast that is perfectly balanced to ensure a smooth finish.
Are these available in Chicken and other varieties? ▼
Yes. We offer pork-based sausages as well as Chicken Cheese and Parsley. All chicken varieties maintain our 80/20 standard for moisture and are hand-linked fresh daily to order.
What is the required cooking temperature? ▼
For peak safety and texture, all raw sausage must be cooked to a minimum internal temperature of 160°F to 165°F. Using a digital meat thermometer ensures the pork or chicken remains safe without becoming dry or crumbly.
How do I safely store and thaw 8 lb. bulk sausage? ▼
Raw sausage can be stored in the refrigerator for up to 2 days or frozen for up to 2 months. To preserve the quality, thaw in the refrigerator for 24 hours. Do not boil before grilling; sear over medium heat to keep the all-natural spices intact.
The Butcher’s Guide to the Grill
Never boil your sausage in water before grilling; you'll wash away the salt and the heat of the Calabrian peppers. Instead, sear them over medium heat until the internal temp hits 160°F. For Sunday Sauce, brown the sausage in olive oil first until a "fond" forms on the bottom of the pot. This releases the toasted fennel oils into your gravy for a richer finish.
Every order is hand-packed in insulated liners with cold packs and shipped via expedited shipping to ensure it arrives at your door at the correct temperature.
