French Garlic Sausage
1 Piece (1 lb avg)
Our garlic sausage, made with pork, veal and red wine, packs intense garlic punch. It is a key ingredient in our cassoulet but is also delicious sliced, grilled and eaten on a crusty baguette with mustard.
Just the facts
- Traditional, proprietary recipe
- Handmade in small batches
- Fully-cooked, ready to enjoy
- Contains pork and veal
- Allergens: contains milk, soy
- 1 large log of sausage
- Product of USA
- For best taste, use within 3-5 days of receipt and/or by the expiration date on the package
Our proprietary garlic sausage recipe is based on the large sausage from the Southwest of France traditionally used in cassoulet. That bean and meat stew is a cultural touchstone in the French countryside, and saucisson a l’ail is always a part of it.
No wonder, then, that we developed a recipe for garlic sausage with humanely-raised pork and veal and generous amounts of red wine, garlic and other natural seasonings.
Our large, fully-cooked garlic sausage packs a wallop of flavor. And while it’s a component of cassoulet, we have found other ways to eat--and enjoy-- it.
Try it sliced into rounds and grilled, then topped with mustard. Consider it for a charcuterie plate, where its softer texture makes a nice foil for dry-cured meats.
Cooking & Serving
Garlic sausage can be enjoyed anytime, and in many ways. This fully-cooked sausage offers a change of pace with its silky texture when served among the dry-cured and smoked meats on a charcuterie plate.
Slice and grill sausage rounds and serve them on crostini with a slather of mustard for quick hors d’oeuvre, or stuff a crusty baguette with sliced sausage for a tasty sandwich. Use store-bought puff pastry to wrap the entire sausage, then bake and serve it sliced with mustard and cornichons on the side. Try garlic sausage in lentil soup or in warm potato salad. You’ll find many ways to enjoy this French-style garlic sausage.