Fresh Italian Sausage, Made in Our Brooklyn Market
Free Shipping Made to Order Fresh Pork Sausage Brooklyn Italian Market
Shop fresh Italian sausage made the Frank and Sal way, from classic Italian sausage links and rope sausage to Chevalatta rings, cheese and parsley sausage, broccoli rabe sausage, Sicilian fennel sausage, and our Italian Sunday dinner package with sausage, meatballs, and braciole.
Fresh order note: Our sausage is prepared fresh by our butcher, not pulled from a large warehouse back-stock. Please allow up to 3 business days for preparation before your order ships.
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For a classic dinner, choose our fresh Italian sausage links or Italian rope sausage. For grilling, Chevalatta is a great choice because it is thinner and cooks quickly. For a richer flavor, choose cheese and parsley sausage or broccoli rabe sausage with provolone.
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We offer Chevalatta Italian sausage rings, fresh Italian sausage links, cheese and parsley sausage rings, Italian rope sausage, Sicilian sausage with fennel, broccoli rabe Italian sausage links, broccoli rabe Chevalatta rings, chicken sausage rings, and an Italian Sunday dinner package with sausage, meatballs, and braciole.
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Chevalatta is a thin Italian sausage ring. It is popular because it cooks fast, browns nicely, and has a great bite from the thinner casing. It works well on the grill, in a pan, or sliced into a quick dinner with peppers, onions, or potatoes.
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Italian rope sausage, fresh Italian sausage links, and Sicilian fennel sausage are all strong choices for Sunday sauce. Brown the sausage first, then let it finish cooking in the sauce so the flavor works into the pot.
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Cook fresh Italian sausage over medium heat and turn it slowly so the casing browns without splitting. You can grill it, pan brown it, roast it, or finish it in sauce. Pork sausage should reach an internal temperature of 160°F.
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Fresh sausage is packed cold with insulated materials and cold packs. Because this is a perishable fresh food item, please follow your tracking and refrigerate or freeze the sausage as soon as it arrives.
Francesco’s Tip
Do not boil good sausage. It pulls out the flavor and can make the casing rubbery. Brown it slowly in a pan, on the grill, or in a roasting pan. If you are making Sunday sauce, brown the sausage first so those juices become part of the sauce.
