Caggiano Fresh Sausages

Caggiano Fresh SausagesOutstanding Sausage
As summer goes on, grillers seem to keep on bringing out the hot dogs and hamburgers. You can do better with variety and flavor by grilling these delicious Caggiano sausages.

Nothing is easier to grill than sausages. You simply cook them slowly and turn often. And, sausages are fantastic canvases for all kinds of flavors. Petaluma’s Caggiano Sausage Company, which supplies only the finest Northern California restaurants and markets, has branched into all kinds of wonderful seasonings in their sausages.

Caggiano boasts about the high-quality meat they use and the absence of preservatives.

Visit our butcher department for some of the finest, local sausages available. The Caggiano Company specializes in fresh sausages made from naturally-raised pork and chicken and always fresh, locally-grown herbs.

Here is what we have in our butcher case: Hot Italian Sausage, Black Olive Sausage, Bratwurst, Smoked Andouille, Lemon Chicken, Curry Chicken, Habanero Tequila Chicken, and Italian Chicken.

How to grill sausages
Grill fresh sausages slowly. A hot fire is likely to flare up and will over-brown links before the insides are fully cooked.

Build a small fire and sta by the grill turning the sausages frequently with tongs until they are brown and crisp all over. (Don’t poke holes with a fork.)

If you are using an instant-read meat thermometer, cook pork sausages to about 145° and poultry sausages to 155°. The internal temperature will rise as the sausage rests.

Allow the sausages to rest for 5 to 10 minutes after taking them off the grill. This allows the juices to settle before cutting.

Slice grilled sausages into smaller pieces and arrange on platters by type so that your guests can sample a variety.

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