|Michelle and Tudi, the heart of Bugoni’s Sausages! Without their skilled hands, unstoppable spirit and fierce determination to excellence Bugoni’s Sausages would not exist! And I am proud they are part of us.|
We use only shoulder pork meat—no scraps or trim meat. Raised free-range on farms that don’t use growth hormones or antibiotics, as natural as you can get without the organic grade.
Most sausage makers grind, season and mix the meat, stuff it into casings and make links the same day, often within hours. The sausages are economical to make that way but often not consistently flavorful. Also, most sausages are seasoned with finely ground seasonings of almost a powdery consistency, slurred with water and mixed with the meat.
Our sausages consist of crushed dried herbs always natural, sometimes organic. We use only fresh garlic and locally sourced vegetables and some herbs. We grind the meat and mix in the seasonings on Tuesday and we fill the casings on Wednesday. Leaving the seasoned meat to maturate for one day creating a splendid marriage of meat and spices.
Then we stuff them into natural pork casings, a size smaller than most stuffed sausages. We do this because our meat is “chunky’ not ground to a pasty consistency. And being very low in fat it takes longer to cook our sausage so a little smaller sausage makes for a happier gourmet experience. And we use only natural lamb casings for our breakfast sausages and you can taste the difference compared to collagen casings that cost 7 times LESS than lamb casings.
When you taste our sausages you’ll know it was worth every penny. We always strive for excellence and my name is on the package!
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