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Frequently Asked Questions

What kind of meat do you use?

We use only whole-muscle, 95% lean skinless chicken thigh and 80% lean whole-muscle pork shoulder. What does whole-muscle mean? Basically we use the same cuts of meat you could find in your local supermarket and use in your entrées at home. We do not use trimmings or “mystery meat” to make our products.

The chicken and pork used in our products is shipped fresh to our plant several times a week from farms in the Midwest.

Are your products all-natural?

We use all-natural chicken and pork, meaning it is not altered or “plumped” in any way. Our spices and ingredients are also natural.
Our products contain NO:

  • Preservatives
  • Additives or fillers
  • Artificial colors or flavors
  • MSG
  • Nitrates
  • Nitrites

Are your products gluten free?

Yes, with the exception of our British Bangers which contain wheat, all of our products are gluten free.

What kind of casings do you use?

Our Pork and Chicken Breakfast links, and Pork Apple and Chicken Apple links are made with natural sheep casings. All of our other links are made with natural hog casings.

What does “fresh” mean?

Our sausage is fresh, meaning it is not pre-cooked or cured in any way. It contains only fresh meat and spices. We leave the cooking to you, and you get a juicy, tender and fresh-tasting sausage unlike any of the pre-cooked products on the market today.

How do I cook your sausage?

Isernio’s suggests the following fool-proof method of cooking sausage links properly every time, which does not rob the sausage of taste or texture, and allows it to be finished in a pan, oven or on a grill:

Bring a skillet of water large enough to immerse your sausages, to a boil. Lower uncooked sausages into boiling water, place the lid on and immediately turn heat off. Let sausages sit in the hot water for approximately 7 minutes. Drain the water and wipe out the skillet, if you’re using the same skillet to brown the sausages. This method will guarantee the inside of your sausages will be cooked, when pan browning or grilling. Pan brown, grill or immediately submerge in an ice bath (bowl filled with ice & water) to halt cooking and store in zip lock bags in the refrigerator. For a quick meal, simply brown on each side in an oiled skillet.

Click here for a video of Frank showing you how to cook sausages using this method.

To cook our bulk sausage or sausage taken out of the casing: Either form into a patty (about ½” in thickness) and pan-fry over medium heat in a small amount of olive oil, or crumble the sausage into a pan and cook over medium heat, breaking up with a wooden spoon, until sausage is no longer pink inside.

Pork sausages should reach a final internal temperature of 155°F and chicken sausages should reach a final internal temperature of 165°F. For maximum juiciness do not overcook; use a meat thermometer to take temperature readings.

Where can I buy your products?

Click here and plug in your zip code to find the closest stores to you.

Can I buy directly from you?

At this time we do not sell/ship our products directly. Please see our Where to Buy page to find a store close to you where you can find our products.