After reading this article we got to thinking about our favorite foods. There are almost too many to name. But if we had to chose: Starch = handmade pasta Veg = roasted parsnips or squash Fruit = sweet heirloom tomatoes (unless red wine counts as a fruit) Meat = Isernio’s hot Italian chicken sausage Liquor = red wine Guilty Pleasure = tiramisu. [...]
Today’s 12 Days of Sausage recipe comes from Andrew Lanier, former Chef de Cuisine of Crush and host of “Inside the Kitchen Door” on the Small Screen Network. Enjoy! Portuguese Style Soup with Spicy Sausage & Clams 2 quarts chicken stock 1# Isernio’s spicy Italian sausage, sliced 1# clams 1 cup diced leeks 1/2 cup diced onion [...]
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Each week, our founder and casing captain, Frank Isernio will answer one of your questions. Whether it’s regarding sausage, Isernio’s history, quality control or how to make a killer lasagne, Frank is here to help extinguish the flames of your burning curiosity. This week’s question hails from Mukilteo, WA. Q: Which of your products do you usually always have in your [...]
Happy Monday! We here at Isernio’s realize the last thing you probably want to do tonight is cook. Fortunately, our founder Frank Isernio spent the weekend in front of the camera, doing a little cooking demo for one of his favortie simple recipes. The best part? There’s less than 10 minutes of prep time and hardly [...]
I cam across this article today that talks about the hip factor of foods. You know, like the hot dog/bratwurst/sausage you buy that is overshadowed by its toppings (it’s never a good sign when the onions on your pup are prepped with more care than the actual link). Isernio’s sausage links are all-natural. In a future [...]
It’s that time of year when most of us are still trying to recover from Thanksgiving before the next round of holiday menu planning begins; when we crave comfort food and leftovers and ingredients that stick to our ribs. It’s also that time of year when a lot of us get sick after running our immune [...]
Think of it as our gift to you: 12 unique recipes created by Seattle chefs using Isernio’s products. Today’s recipe comes from Top Chef contestant and former chef/owner of Crave, Robin Leventhal. It’s a fancy twist on “Pigs in a Blanket.” Enjoy! Piggies en Croute Thaw a sheet of puff pastry unwrapped for about 30 minutes, or until [...]
Help! We’re developing some new sausage varities and need your feedback! We’d appreciate it if you took this survey to let us know which new flavors you’d like to see in your grocery store. It’ll just take a moment. And who knows? Maybe your favorite flavor will be the next one we welcome into the [...]
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Each week, our founder and casing captain, Frank Isernio will answer one of your questions. Whether it’s regarding sausage, Isernio’s history, quality control or how to make a killer lasagne, Frank is here to help extinguish the flames of your burning curiosity. This week’s question hails from Seattle, WA. Q: What was the first product you sold? A: My family [...]
Welcome to Isernio’s inaugural blog post! We hope this blog will serve as an informal place to share information, swap stories, exchange recipes and share interesting links (and yes, a bunch of sausage puns, of course). It wasn’t easy coming up with the name for this blog. We brainstormed a ton of ideas, everything from [...]
