Friday, February 25, 2011
Milano's Suino d'Oro is new to the meat shelves this week. Handmade traditional fresh sausage, containing no preservatives, antibiotics, or other gunk, made from small-farm Duroc pigs and free-ranging chicken. Made in NYC by Charles Ventre, a genuine Brooklyn boy whose family has been crafting magnificent sausages for over a hundred years.
We're currently stocking a sweet Italian with fennel; a cheese & parsley; Irish bangers; and a chicken sausage with broccoli rabe and provolone. Spicy lamb merguez arrives next week.
Perfect quick dinner on the grill, in a saute pan, or just pop in a 375 oven for 20 minutes, turn once for even browning. Mashed spuds and onion gravy are the best accompaniment for bangers, sauteed peppers and onions for the others.
Best of all, these sausages are TOTALLY DELICIOUS. No fooling.