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Sausage Recipes

  

HOMEMADE SAUSAGE LIST

National Mail Order Available

CAJUN ANDOUILLE Smoke with Hot
CAJUN BOUDIN Hot Pepper, Rice
CAMBRIDGE PORK

Dijon Mustard

CHARICE

Six Kinds of Pepper
CHORIZOS VERDI Half Pork, Half Vegetables
ENGLISH BREAKFAST Pork, Mild Spice
FRENCH GARLIC Mild Spices
FRENCH SUMMER Apples
HERBED PORK Pork and Herbs
ITALIAN Mild or Hot with Fennel
KARNOTALETICOUS Greek and Spices
KIELBASA Smoked Pork and Beef
LAMB MERGES French Moroccan, Very Spicy
LUGANEGA Orange Rind
LUGANO Spinach Nuts
SICILIAN Marsala and Provolone
SPANISH CHORIZOS Red Wine, Spice and Garlic
TUSCANNO Tomato
VIRGINIA SAGE Pork or Beef Sage
4 ALARM Pork with Habernaro Pepper
  

   

TURKEY
CHOLESTEROL BUSTER Lean Turkey
HAWAIIAN Guava
SANTA FE Salsa
THAI Lemon Grass
TURKEY ITALIAN Lean Turkey with Fennel
  
  
CHICKEN
BOUDIN Cream and Mushroom
PARMA Artichokes, Olives
SILICIAN Basil
   
  
SEAFOOD
DILLED SALMON Salmon, Flounder, Scallops
CHRISTMAS Cod, Scrod, Turbot, Sole, Monk Scallop, Shrimp
SHRIMP Spiced Shrimp and Monk
  
   
VEAL
GERMAN BRATWURST Veal, Spice
CARNOTZEL 10% Garlic by Weight
   
  
GAME
DUCK Raisins
PHEASANT Cognac and nuts
BOAR And Cranberry
RABBIT Brandy Mustard
VENISON Sumac, Ginseng, Goldenseal

  

D'Angelo Bros. Sausage Recipes

Basic Sausage Recipe

Pierce each sausage and place in a frying pan in a half an inch of water, cover and steam for 15 minutes at a brisk boil. Uncover, evaporate water, and brown in its own juices. (may have to add oil to brown)

Seafood Sausage

Start the sausage in a half inch of white wine and water at a very low simmer, the liquid should be just starting to move, put the lid on the pan and time for 15 minutes covered. Pour off the liquid and reserve; then add butter to brown evenly.

When the sausage is golden brown remove from pan and deglaze with the reserved poaching liquid, add heavy cream, or just thicken by reduce.

Serve over fettuccine with sausage, and garnish with dill finely chopped and capers.

Seven Fish Seafood

Start the sausage in a half inch of white wine and water at a very low simmer, the liquid should be just starting to move, put the lid on the pan and time for 15 minutes covered.

Pour off the liquid and reserve; then add butter to brown evenly. When the sausag is golden brown remove from pan and add one cup of chopped plum tomatoes for each pound and saute. Add basil to taste and deglaze with reserve poaching liquid and thicken. Serve over pasta.

Game Sausage

Follow basic method for sausage after browning add a half cup of olive oil and eight cloves of garlic. While garlic is browning, scrape brown bits off of pan and incorporate into oil.

Roast

Bake in oven at 350 for hours sitting in half inch of white wine or water covered with foil then uncover and brown.

  

Prices are available upon request.
For Mail Orders please Call:

D’ANGELO BROS. PRODUCTS, INC.
909 South Ninth Street
Philadelphia, PA. 19147

(215) 923-5637

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