“The Mint & Tarragon combination was suggested to us by my sister Chef Chin Gallegos-Bagis, owner of Pio’s Kitchen. Kiko and I experimented on fresh mint and tarragon one day, added a few spices and ingredients, played with proportions and we were utterly surprised by the outcome even jumping for joy at how tasty it came out. It’s not commonly chosen when you hear our 7 pioneer flavors altogether. It hangs in the shadow of the glamorous jalapeno, caramelized onion & mozzarella, saffron and buffalo & celery, but for us, this is one of our small sausage successes in the kitchen that we truly love. It was actually my top 1 before the buffalo and celery came about” –Jessica
Keep frozen. Can be stored for several months but best consumed within 3 months for best flavor and quality.
Cooking instructions: Thaw sausage in the fridge. Simmer with 6 tablespoons of water over low-medium heat. Cover and turn every few minutes. When water evaporates drizzle with your preferred oil and brown skin for 5 mins. Avoid overcooking as it will dry out the sausages. Let it rest for a minute and consume while warm. Click link
to learn how to cook the butchery sausage.
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