Hand-made Sausages
The "Rule of Three"
As any cook knows, there are three elements that go into making a truly delectable dish:
- a great recipe,
- the finest ingredients, and
- tender loving care.
With our handmade sausages, The Wedge takes this to a whole new level.
Based on their many years of experience, our staff has developed delicious recipes for all 17 of our mouthwatering, handmade sausage varieties.
Hand-picked for Quality
The meat and poultry are taken directly from our Meat Department - which is the first certified organic meat department in America. The chicken, turkey, bison, and lamb are all free-roam, and all are purchased from vendors who support the ethical treatment of animals.
In fact, we use only Kadejan (TM) chickens which are air-chilled(rather than dipped in chlorinated water, as is commonly done), yielding a safer, more tender and flavorful chicken.
The Wedge sausage recipes call for an exotic selection of all-natural spices, such as garlic, anise, fennel seed, and ginger, and most of the produce used such as spinach, cliantro, shallots, and fresh mint, is organically grown.
Made completely on our premises, we start the meats about 32-33 degrees. This maintains the integrity of the protein and prevents the fats from breaking down, to produce the most nutritious and flavorful sausages possible. The meat is then freshly ground, our special ingredients are added, and the all-natural pork casings are stuffed and linked, by hand, in 25-lb. batches, to bring you the freshest, most savory sausages available.
Variety for every Taste
Our Healthy Gourmet Selection is not only lower in fat than most of our sausages, but offers flavors to tantalize anyone's taste, from spicy Chicken Thai to savory Bison & Garlic Shallot.
Chicken:
Spinach & Feta
Chipotle & Garlic
Hot Italian
Cilantro
Sun-dried Tomato Basil
Pork:
Adobo
Chorizo
Hot Italian
Sweet Italian
Bratwurst
Turkey:
Hot Italian
Sweet Italian
Bratwurst
Bison:
Garlic & Shallot
Lamb:
Sausage
Free-Roam vs. Free-range
Both terms refer to poultry or livestock that are allowed to graze or forage freely for food, rather than being confined in an enclosure. And both are free of hormones, antibiotics, and any other additives. However, free-roaming means that they are not allowed outside in bad weather, minimizing potential for injury or illness.
Bratwurst vs. Sausage
Bratwurst is a German sausage that gets its distinctive flavor from spices like ginger and nutmeg. If, for example, you added sun-dried tomatoes to a sausage with brat spices, you would have a sun-dried tomato brat. Lacking those spices you would have a Sun-dried Tomato Sausage. So, while all bratwurst is sausage, not all sausage is bratwurst.
Cooking to Perfection
Many people like to grill their sausages, but this stovetop method will ensure great results so you can enjoy our delicious sausages year 'round:
- Put a thin layer of water in a frying pan.
- Place the sausages in the frying pan and cover the pan with a lid. This steams the sausages and renders the juices tender in the pan.
- Cook on medium to medium/high heat for 7-8 minutes, turning the sausages 2 or 3 times.
- Remove the lid from the frying pan.
- Cook another 7-8 minutes, turning the sausages 2 or 3 times.
- With the lid off, the juices will caramelize and beautifully brown the sausages. The result…a well-cooked sausage that is crisp on the outside, yet moist and tender inside.
(We recommend cooking or freezing within 3 days of purchase. You can re-freeze thawed, uncooked sausages.)
