“The saffron sausage combination is our collaboration with my sister, Chef Chin Gallegos-Bagis, owner of Pio’s Paella. It was our failed attempt at making my sister’s idea of a perfect chorizo. She gave us random ingredients she wanted her chorizo to have. We made a batch with these ingredients, added a few more key spices and created proportions we thought would work best. To our amazement, out came not the chorizo she imagined but even better…the saffron sausage. We decided to call it Saffron Sausage because of the overpowering color of saffron, a yellowish orange that stands out in the midst of our many sausage variants during our experimental stages. ”- 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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