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Sausage DescriptionsColosimoís sausage has been made continuously in Utah since 1923. Grandpa Ralph brought his recipe for Calabrese sausage from the old country (Italy) and weíve been expanding on it ever since. All of our pork sausages are made from only the finest cuts of pork. We use the pork shoulder commonly referred to as the Boston Butts. We make sausage on purpose and we never use off cuts or trim product. Our sausages are made daily in our inspected facilities in Sandy, Utah. VarietiesMild Italian This is our foundation sausage. The one grandpa brought with him from Calabria. It is a mix of cayenne, salt and the sweet flavor of fennel. Hot Italian The hot is the same sweet fennel with the heat of cayenne and crushed chili peppers. New York New York style is commonly referred to as sweet. It comes from the Sicilian region where fennel is king. Cayenne, crushed chili, and extra fennel. Black Pepper Comes from Northern Italy where fennel is considered a poor mans food. So this is simply salt, pepper, and rich red wine. Tuscan The Tuscans also didnít care for fennel but appreciate garlic. So this is salt, pepper rich red wine and garlic. Whiskey Fennel Takes the sweetness of fennel and the smoothness of Jack Danielís and combines them to make a smooth sweet sausage. Bratwurst Is a traditional German style sausage with nutmeg and coriander. This is a mild but flavorful sausage Garlic Bratwurst This is the Italian in us figuring a little garlic canít hurt Onion and Garlic Why boil them in onion and garlic? Weíll save you a step and add to the sausage Hot Bratwurst A regular bratwurst is too mild we will add a little cayenne to spice things up. Beer Brats Again we are a little lazy so instead of boiling them in beer we add it to the sausage Landjager Comes from a different region of Germany where caraway seed is added to the nutmeg and coriander. It is commonly a cooked or dried sausage, but we prefer it fresh. Polish A traditional polish recipe that has garlic, and marjoram that gives the sausage a full bodied flavor Hot Polish The barbecue place down the street loves them so we added cayenne to make a spicy polish. Kielbasa This is a finer ground sausage with garlic, mustard and marjoram. Chicago Polish Very similar to our regular polish, but has a mire, garlic, paprika, and a hint of mustard Chorizo A Basque and Spanish style sausage that has 4 types of peppers. With a hint of red wine vinegar to blend all the flavor together. Linguisa A Portuguese style sausage that is very rich with garlic, pepper and a tartness that will tickle your taste buds. Santa Fe This is seasoned with onion and a hint of cumin and cayenne to give it some heart. Cajun Fresh andouille that has the traditional three peppers that give heart and the onion and garlic that give it a wine finishing taste. Great for Jambalaya. American This is a traditional country style sausage with a sage foundation. Italian Link-etz Fennel foundation gives these sweetness with a touch of heart. Calabrese Meatball A traditional meatball you would make at home with garlic and basil. Greek Sausage A sweet sausage that uses nutmeg and allspice. Made to satisfy the Greek miners in our hometown. American Maple We added the maple flavor to save you the trouble. Chicken Apple Sage The name says it all. Turkey Italian Sausage Our Italian recipe made with turkey. |
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| 8745 South 700 East Sandy, Utah 84074 - (801) 565-1265 | ||||||||||||||||||
