The catalog

Thirty-three regional recipes. Add what you need to your order list and send the request — no payment is taken here.

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Southern Italian SausageItaly (Sicily)An age-old Sicilian recipe, heavy on fennel, coarse-ground, tied by hand. The house sausage and the reason the company exists.

Abruzzese SausageItaly (Pescara, Abruzzo)The family's own recipe, carried out of Pescara and unchanged since. Finer grind than the Sicilian, more restrained spice.

Neapolitan SausageItaly (Naples)Naples-style, built for the grill and for long braises that need a sausage that holds its shape.

English BangersEnglandTraditional bangers to an original English recipe. The required component of a full English breakfast and of bangers and mash.

Cumberland SausageEngland (Cumberland)Coiled, peppery, cut to length rather than linked. An old Cumberland county recipe.

German BratwurstGermanyA German master sausage maker's recipe. The Oktoberfest standard and the highest-volume item in the German category.

Greek Lamb and Apple SausageGreeceAmerican lamb with scalloped apples. Sweet against the fat, unusual on a menu, hard to source anywhere else.

Mediterranean Lamb SausageItaly (Abruzzo)American lamb to the family's Pescara formulation. Herb-forward, no filler.

MerguezNorth Africa / France · HotFrom the Arabic mirqaz. American lamb, North African spice, lamb casing. Hot, and meant to be.

Polish KielbasaPolandA century-old recipe given to the founder's father after the Second World War and written down. Still run as written.

Spanish ChorizoSpain · MediumSeasoned with imported Pimentón de la Vera from Cáceres. The paprika is the recipe, so it comes from Spain.

Basque ChistorraSpain (Basque) · MediumThin, fast-cooking, Pimentón de la Vera, stuffed in natural lamb casing. Tapas format.

Swedish Potatis KorvSwedenThe Swedish Christmas sausage, from a Swedish master sausage maker's recipe. Seasonal and worth ordering early.