Up the variety and flavor of your grilling game with delicious Caggiano Sausages for the Grill.
Nothing is easier to grill than sausages. You simply cook them slowly and turn them 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 all kinds of wonderful seasonings in their sausages.

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. Caggiano uses high-quality meat without preservatives.

Here is what we have in our butcher case: Hot Italian, Italian Chicken, Black Olive Pork, Bratwurst, Smoked Andouille, Spicy Thai Curry Chicken, and Habanero Tequila 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 stay 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 them on platters so your guests can sample a variety.