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Sausage

Ideal for quick weeknight meals, last-minute dinner parties, and cookouts by the grill, sausages are a staple of a well-stocked kitchen. In addition to classic jumbo franks and fresh hot dogs, try bratwurst, Polish sausages, kielbasa, franks in a blanket, Italian sausage, weinerschnitzel, chorizo, mini hot dogs en croute, uncured duck hot dogs, and blood sausage, as well as mustard and sauerkraut to top your favorite sausage.
Williams-Sonoma

Our classic Italian sausages are made from Hampshire pork, a heritage breed raised on small family farms in Iowa. The master butch...ers at Pat LaFrieda Meats coarsely grind choice pork cuts to create sausages with hearty texture and just the right amount of fat, seasoning it with fennel and other mild spices. Approx. 24 links; 3 lb. total. Shipped fresh. Made in USA. A Williams-Sonoma exclusive. read more

Williams-Sonoma

Our classic Italian sausages are made from Hampshire pork, a heritage breed hog raised on small family farms in Iowa. The master b...utchers at Pat LaFrieda Meats coarsely grind choice pork cuts to create sausages with hearty texture and just the right amount of fat, seasoning it with fennel and red pepper for spicy heat. Approx. 24 links; 3 lb. total. Shipped fresh. Made in USA. A Williams-Sonoma exclusive. 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

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

Chorizo is a traditional dried Spanish sausage, made with pork, paprika, garlic, and other seasonings. Chorizo by Revilla is a hig...h-quality product, made using the best pork blended with savory spices. This tasty, scented, and well-cut product has an intense and traditional flavor. Refrigerate after opening. read more

D'Artagnan
$6.99-$40.99
at D'Artagnan

Our spicy, smoked Cajun-style sausage is made with all-natural ingredients; it is a must-have for authentic gumbo or jambalaya.

D'Artagnan

Flavorful Pekin duck meat takes these 100% natural hot dogs to a whole new level of deliciousness. Be sure to serve some at your n...ext backyard barbecue. read more

D'Artagnan
$11.99-$68.99
at D'Artagnan

Our spicy Spanish-style chorizo is as versatile as it is delicious. Try it grilled or sautéed with peppers and onions, or stirred ...into paellas, soups or stews. 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

This Spanish cured sausage is a festival of color, aroma and taste. What sets this chorizo apart from the rest is a strict adheren...ce to longstanding traditions that include dry curing for a period of up to 120 days. The method ensures a zesty flavor and a rich, red texture. This excellent product has the pure, paprika-rich flavor that has been in Spain for centuries. Great with olives, Rioja, and Flamenco. read more

iGourmet

After a long wait, we finally bring you chorizo cured in Spain. You will immediately notice the difference between this chorizo an...d domestic imitations. Palacios, a company based in Logroño, the capital of the La Rioja region, earned permission from the U.S. authorities to export chorizo to the U.S. in 1997, but it wasn't until 2001 that it started entering the country in any significant quantity. Palacios Chorizo does not contain any preservatives or artificial colors-- just pork sausage cured with paprika and garlic. They use a traditional process, using a secret 30-year-old family recipe. Its meat and natural ingredients are carefully selected, creating a smoky, earthy, sweet, and tangy sausage. Finally, Americans can enjoy one of the true culinary treasures of Spain! Chorizo is excellent in stews, potages, omelets, paellas, or served as part of a tapas. It makes a statement, with a flavor so powerful that it does not influence a dish subtly. Available in regular or hot. Varieties sold separately. 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

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