Italian Sausage: Chevalatta, Links, Rope
Frank and Sal's Italian Sausage: Coarse Grind &
All-Natural
Free expedited shipping on every order
The Frank and Sal Standard: We craft our sausage with a strict 80/20 meat-to-fat ratio. This ensures the links stay moist on the grill rather than drying out. We use a coarse grind of fresh pork shoulder or chicken to give you a bite that holds up in a heavy sauce. Every batch is made fresh and requires 3 business days for our butcher to produce.
Compare Styles: Cheverlatta vs Links vs Rope
Choosing the right shape is about more than just appearance. The thickness of the casing and the total surface area change how the meat browns and how it grabs the sauce.
| Item | Texture & Butcher's Insight | Best Use |
|---|---|---|
| Cheverlatta Pinwheel |
Texture: Narrow diameter with a natural sheep casing. High snap factor. Francesco's Insight: Thinner gauge means a higher ratio of crispy casing to juicy meat. Perfect for a quick sear. The delicate sheep casing provides a better pop than traditional casings. |
Grilling and fast dinners. |
| Italian Sausage Links |
Texture: Classic large diameter links. Stays juicy. Francesco's Insight: The standard for holding juices inside. The thicker hog casing protects the meat from high heat, making it harder to overcook. |
Sheet-pan meals and oven roasting. |
| Continuous Rope |
Texture: One long, untied coil. Francesco's Insight: Best for browning the entire coil at once before cutting it down for a long simmer in gravy. |
Sunday Sauce and Semolina heroes. |
What real ingredients define our flavors?
Our Fennel variety uses high-quality seeds for a sweet, earthy balance. For those who want heat, our Hot selection uses imported Calabrian hot peppers. Our Cheese and Parsley links use sharp Provolone, while the Broccoli Rabe option provides a robust profile that cuts through the richness of the pork.
Are there Chicken options?
We offer Chicken Cheese and Parsley alongside our pork options. We keep the same 80/20 standard so the chicken stays juicy and does not get crumbly when it hits the pan.
How do I cook these properly?
Cook your sausage until it reaches an internal temperature of 160°F. This keeps the meat safe while ensuring the juices stay inside the casing.
Storage and Thawing
Keep fresh sausage in the fridge for 2 days or freeze for up to 2 months. Thaw in the refrigerator for 24 hours before you plan to cook.
Francesco’s Guide to the Grill
Never boil your sausage. When you boil it, you render out the fat we worked hard to balance, leaving you with a dry, rubbery link. It ruins the texture and makes the casing tough. Instead, sear them over medium heat to crisp the casing and keep the moisture inside. For Sunday Sauce, brown the sausage in olive oil first. This creates a fond on the bottom of the pot that releases oils into your gravy for a much deeper flavor.
Orders are hand-packed in insulated liners with cold packs and sent via free expedited shipping to maintain the correct temperature to your door.
