Refine By
iGourmet

Many cultures have some form of blood sausage, from the French boudin noir to the British black pudding to the Polish kishka. Spai...n's Morcilla blood sausage is a traditional ingredient in bean stews, added to rice, or served alone as a tapa. Our Morcilla is produced domestically according to a Spanish recipe. The blood sausages are made of pork, pork blood, and onions, spiced with parsley, cinnamon, and nutmeg. Packed in a natural hog casing, Morcilla can be sliced into 1" sections and fried in oil or lard. read more

iGourmet

This lightly smoked Bratwurst by Nodines is made of pork, mixed with milk, onions, and warm spices. The production of Thuering Bra...twoin Germany has been dated back to 1404, making it one of the most imitated styles of sausage in the Western world. These brats can just be boiled, but we recommend going the traditional route and grilling them over a charcoal grill that has been greased with bacon. A little potato salad, some lager, and you're good to go! read more

iGourmet

Fully cooked, Nodine's Smokehouse makes a light-bodied Polish-style kielbasa made with pork and chicken thighs. Slow smoking with ...hardwoods resulting in a full-flavored sausage that's perfect for an easy lunch or dinner. Try frying it, boiling it, or slice into one-inch chunks and heat with baked beans for a new twist on beans and franks. Or serve with a side of sauerkraut and some homemade french fries. Nodine's Smokehouse Inc. was started back in 1969 as a small custom smokehouse in Goshen, Connecticut. Over the many years of hard work and dedication, this small family business outgrew the small processing plant located at the farm in Goshen. In 1989, the company moved to a remodeled and modernized facility. At the new production and shipping facility, while using the finest U.S.D.A. inspected ingredients, Nodine's has been able to capture the Old World Gourmet quality and flavor that's missing in most high volume facilities, while consistently maintaining high production. read more

iGourmet

This smoked pork sausage provides the authentic Cajun taste required for etouffe, gumbo, and jambalaya. Andouille can also be serv...ed sliced and oven-heated as a mood-setting appetizer. Pairs well with full-bodied red wines. Stuffed into beef middle casing, this sausage is flavored with salt, black pepper, garlic and cayenne pepper. read more

iGourmet

A traditional Mexican style sausage made of pork and flavored with chili peppers and paprika. Unlike the Spanish chorizo, this sau...sage is not dry cured and requires full cooking. Pair with Côtes du Rhône, Cahors, or Madiran wine. Fabrique Délices selects a limited number of "All Natural" meat suppliers according to its high standard of quality. All meats used in their "All Natural" products are guaranteed antibiotic and hormone free. Animals are fed with the purest natural feeds (no animal by-product). All of these natural sausages are free of preservatives, artificial ingredients and nitrites. Based in Hayward, California, between San Francisco and San Jose, Fabrique Delice has been producing artisanal charcuterie in the U.S. since 1985. Due to the perishable nature of these sausages, they will ship separately from the rest of your order in an igourmet Eco-Cooler. Once thawed shelf life is 7 days refrigerated. read more

iGourmet

Imported from Spain, this Chorizo is made by Fermin from the meat of Iberian hogs. Chorizo, a dry-cured sausage and, a genuinely S...panish product, is characterized by the use of smoked pimenton and garlic as the main condiments. The traditional process starts with mincing the lean pork and fat, together with the rest of the condiments, producing a uniform and consistent paste. The paste is rested in a cool place for one or two days and is then stuffed into casings. The chorizo is then cured in drying sheds, for at least a month. During this time the meat acquires a firm texture and develops an exquisite aroma. In the dehesas, an indigenous forest of southwestern Spain, the Iberico pig, a descendent of the wild boar, still wanders free. Popularly known as the Pata Negra or Black Hoof, the Iberico roots for wild herbs, fallen acorns, and edible roots. The resulting meat is swirled with high levels of flavorful natural fats, for which this pig has gained notoriety. Savor this exquisite product with a fine red wine, good Manchego or Zamorano, and artisan bread. Fermín USA is a joint venture between The Rogers Collection, Chef José Andrés and the Martín family of Embutidos Fermín. Embutidos Fermín is a small, family-owned firm based in Las Bautecas-Sierra de Franca in Salamanca (Castile-Leon), Spain. Since 1959, when patriarch Fermín Martín founded the company, the Martín family has been raising and slaughtering pigs to produce the highest quality jamones (hams) and embutidos (cured meats). read more

iGourmet

These 'buff' dogs are 100% pure bison and are made with no preservatives or nitrites. They are also dairy free and gluten in natur...al sheep casings. As a fully cooked product, just heat and eat. Northstar Bison is a family owned and operated, vertically integrated enterprise, that was birthed in September 1994 with the purchase of 2 young bison from Bluemound State Park in Luverne, Minnesota. In pursuit of learning how to raise and produce the highest quality of meat, we realized that 100% grassfed bison was the best all around; good for land, good for the animals and good for people. Today, the ranch consists of 1200 acres of owned and rented grasslands in Northwest Wisconsin and East Central Minnesota, where approximately 600 bison are grazed under Holistic Resource Management principles. North Star Bison items ship separately from the rest of your order via 2nd Day and cost $25 for expedited handling. An incremental $5 will be added for each additional North Star Bison item or collection you add to your cart after the first one. read more

iGourmet
$4.49 $4.99
at Igourmet.com

Imported from Germany, these authentic Nuremberg Bratwurst follow a 500 year old recipe. True to tradition, the HoWe brand all por...k bratwurst are packed in thin casings, not the large diameter casing you find in today's ballpark brats. The legend behind Nuremberg Bratwurst is that a medieval judge was imprisoned in Nuremberg, so his family made him bratwurst skinny enough to fit through the prison door's key hole. Whatever the origin, there's no denying a great-tasting product that can last 500 years of changing tastes and times. These sausages just need a few minutes in the pan or on the grill to heat through, then serve with your favorite mustard and beer. 8 links per package, 3.5" long. read more

View wishlist Set Sale Alert Continue shopping
View Sale Alerts Continue shopping