Dry Sausage's

Homemade Sausages come in two flavors, sweet or hot:

 Hot

We add cayenne and red pepper to our dry sausage recipe for a flavor that will satisfy the hottest craving. Giacomo recommends cutting by hand with a chef’s knife in quarter-inch slices (with casing) to enjoy the rich, natural juices that come from the right combination of meat, fat, and herbs.

or Sweet.

Fennel seed and herbs add a hint of sweetness to this mouth-watering Italian sausage. Aged like salami, it comes in the shape of a sausage with an edible casing.

Bundle of 2 Sausages