International Sausage Box

Designer: North Country Charcuterie

$41.95
Quantity
- +

Details

Cumberland Sausage (1 lb., Coiled)
Our Cumberland Sausage was a collaboration with Geordie’s Restaurant, formerly in Columbus, OH featured on their British pub classic, Bangers & Mash. Sold in a 1 lb. coil, our Cumberland Sausage is made with 100% Berkshire Pork raised on small, family farms in Ohio and seasoned with sage, thyme, nutmeg, coriander and cayenne pepper. The sausage is delicious just grilled or in casseroles, and, of course, in other British dishes like Cumberland Toad!

 

Hot Italian Sausage (1 lb., Ground)
Our Hot Italian Sausage has full, robust flavor, with fennel, garlic, oregano, onion and red pepper. The Hot Italian Sausage will make all of your favorite Italian comfort foods sing!  Buon Appetito!!
Comfort menu ideas:
  • Make spicy meatballs! What’s more comforting that spaghetti and meatballs? CLICK HERE for our recipe suggestion.
  • Whip up a meat lover’s pizza with sausage, sauce, cheese AND our Coffee Bacon and Fino Salami!
  • Cook up a hearty sausage, lentil and potato soup.


Northern Thai Style “Sai Ua “Sausage (1 lb., Ground)
Sai Ua is an authentic Northern Thai Sausage, flavored with tamari soy sauce, red curry paste, lemongrass, kaffir lime, galangal, lime leaf, turmeric and several other fun Southeast Asian spices. It has a distinct, aromatic flavor that would enhance many Southeast Asia dishes you might prepare at home.
Comfort menu ideas:

  • Form the pork around skewers and toss on the grill! Traditionally Sai Ua is served with a salad of small lettuce wedges, carrots, and radishes
  • Create your own Vietnamese-Thai fusion take on Pho soup using Sai Ua for little meat balls.
  • Add Sai Ua slices to your stir fry and serve over rice.


South African Style “Boerewors” Farmers Sausage (1 lb., Coiled)
Boerewors (pronounced BOO-ruh-VORS) is a traditional South African style, “farmer’s sausage.” South Africans nicknamed it “Boerie!” This sausage has a very distinct, savory/sweet flavor seasoned with aromatic spices like clove, nutmeg, cinnamon and coriander. It is a course-ground sausage and comes in one continuous coil weighing 1 lb.
Comfort menu ideas:

  • Grill like a brat, the entire coil at one time! Then slice off bite-sized chunks and serve alongside your favorite backyard BBQ side dishes.
  • Serve “Boerie” meatballs over pasta or polenta with your favorite pasta sauce and you have an African-Italian fusion dish!
  • Create a “S’African Brekkie” with “Boerie,” eggs, hashed brown potatoes, grilled onions and toast.

Boerewors made in collaboration with Fetty's Street Food. https://www.columbusmonthly.com/lifestyle/20170801/recipe-fettys-boerewors-bites-with-sriracha-mayo
 
Mexican-Style Chorizo (1 lb., Ground)
Our chorizo is made with pork, paprika, chipotle, oregano, cumin, garlic, fennel, and black pepper, a full-bodied fiesta of flavors that will be outstanding in any Mexican comfort food.
Comfort menu ideas:

  • Mix with ground beef for a hearty, flavorful meatloaf.
  • Make an enchilada casserole with chorizo, tacos, potatoes, sauce and cheese!
  • Create an egg and chorizo Breakfast Burrito.
  • Chorizo Stacked Omelet. CLICK HERE to see our recipe suggestion.

Yes!!

Mold is a necessary part of our traditional curing process and is very similar to mold on cheeses like Brie. It’s harmless and safe to eat. The mold is a living organism and it is most commonly white, sometimes it grows a lot (covering the entire link), while other times it grows very little (just a few specks).

It is variable and can evolve into many colors from bright white to dark green to dark blue. Most importantly, it's all normal, it’s all part of the traditional meat curing process and it’s all safe to eat. However, sometimes it doesn't look very nice!

The easiest way to get rid of the mold is to peel off the natural casing or wipe off the mold with a damp cloth. We hope that helps!

Please let us know how you have any additional questions, comments or concerns.

Prior to opening and slicing, the salami and chorizo should be stored in a cool, dry place. Once opened and sliced, (if you didn’t eat it all) the cured meat should be re-wrapped in the original butcher paper and refrigerated.

The salami and chorizo are best served at room temperature and thinly sliced. When properly sliced, one link equals about 30-40 pieces. The mold on the outside is edible, but can be peeled off or wiped off prior to serving. Enjoy!

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