In the U.S., Italian sausage is almost always pork sausage, and we also stock an all-pork Italian sausage. But in Italy, there are actually endless varieties of sausage, many of which combine beef and pork. To us, more Italian Sausage can only be a good thing, so we added a 50% beef—50% pork blend. We use a similar spice profile as our all-pork Italian Sausage. Both are mild and contain the same mix of black pepper, garlic, fennel, oregano, thyme and other spices. The flavor differences are subtle and a matter of personal preference. The beef is 100% grass-fed and the pork is raised on open pastures but also has free access to our blend of barley, peas, and sorghum grains. To our palette, the pork tastes a little sweeter and the beef a little meatier — have a cook-off and see which is your favorite! One can be substituted for the other in any recipe and both are delicious simply pan-fried as a country sausage.
Grass-finished beef and pastured pork, fennel, garlic, oregano, pepper, and salt. That's it. No sweeteners, MSG, nitrates, or binders.