Fresh Italian Sausage Links | Frank and Sal | 8lb Pack

Italian Sausage Links | 8 lb. Butcher Pack | Choose Your Flavor

A proper Italian sausage link is the most versatile item in the kitchen. Whether it’s hitting a hot grill in the backyard or being sliced into a pan for a quick family meal, these links are made to be the focal point of the table. We hand-tie these daily in our shop using 100% pork shoulder and the traditional spice blends we’ve used in New York since 1989. This isn't warehouse stock; this is fresh meat prepared specifically for your order.

The Four Traditional Flavors

Choose the variety that fits your family's favorite way to eat.

• Plain Italian Sausage Links: Pure pork shoulder with simple seasoning. A clean flavor that works for breakfast or dinner.
• Italian Fennel Sausage Links: The classic staple. We use a precise balance of toasted fennel seed for that traditional aromatic finish.
• Italian Hot Sausage Links: A bold link with enough heat to stand out on a hero or alongside peppers and onions.
• Cheese and Parsley Sausage Links: Our Brooklyn favorite. We blend in savory herbs and pockets of sharp cheese that melt as they cook.

Market Notes

• Quantity Value: 8 lbs. total weight. We portion the order into four separate 2-pound packages so you can use one and keep the rest fresh in the freezer.
• Natural Casings: We use natural casings to ensure the sausage has the firm snap and texture you expect from a real butcher shop.
• Shipping Speed: Every order is packed in an insulated cooler and dispatched via expedited shipping. Please allow 2-3 days for our team to prepare your fresh batch.
• Restrictions: Physical addresses only. We cannot ship fresh meat to P.O. Boxes.

Francesco’s Tip

For the best results, defrost your links in the refrigerator for a full 24 hours. Cook them slowly over medium heat until they reach an **internal temperature of 160°F**. **Do not puncture the casing with a fork or knife while they are on the heat.** If you prick the skin, the juices stay in the pan instead of in the meat. Keeping the casing intact is the only way to ensure the link stays moist and has that perfect snap when you bite into it.