Barbeque, ready at 4.30pm
For our weekly schedule click here.
Frozen Sausages
- Honey Lime
- Mild Italian
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Fresh Sausages
Artisan sausages consist of 4 ingredients: Meat, Fat, Moisture, and Seasonings. Our sausages at The Piggy Market are seasoned for a minimum of 8 hours prior to stuffing, to allow the seasonings to penetrate fully into the meat. We use only natural casings, and allow our sausages to dry for an hour minimum in the casing to remove excess moisture.
Some of our sausages were created specifically for a certain pork breed, such as the Beaus'wurst. The Beaus' is crafted ONLY with Tamworth pork from The Pickle Patch farms. The reason for this is that the Tamworths at the Pickle Patch are fed spent grains from beer made at Beaus', so they already have a connection, we are just taking it further.
Some of our sausages change with the seasons, and some are always available.
To cook our sausages, we recommend cooking over low heat, preferably simmering in water first for about 8 minutes. After that, finish them however you normally would.
Our sausage varieties
PORK: The Beaus'Wurst, Maple Chipotle, Jalapeno-Cilantro, Ubriaca, Mild Italian, Hot Italian, Honey Lime, Breakfast, Andouille, Chorizo
BEEF: The Ballpark (smoked all beef frank), mustard, pepper and coriander
Smoked Chicken and Chevre
Turkey Cranberry (seasonal)
Bison Ubriaca (seasonal)
Duck and Orange (seasonal)
Sausage Classes
Every Thursday evening, a sausage making class is given at The Piggy Market. Within this class, the student receives a full working knowledge of making their own sausage from start to finish. Instruction is on marination, grinding, stuffing, and twisting. These classes are one on one, meaning you get Dave's full attention. At the end of the class, you will be taking home 5 pounds of your own custom made sausage.