Constant improvement is one of Tony Rosacci’s founding principles. After we reviewed our sausage recipes, we found our best improvement was a lesson from the past, in fact, hundreds of years in the past.
Centuries ago, when refrigeration was non-existent, salting the meats was always the first step. Their necessity is our gift! Pre-salting the meat releases the protein binder myosin, creating a balanced suspension of pork, fat, and seasoning. This results in the perfect sausage texture and incredible meaty flavor. This has lead us back to making hand crafted Old World Sausages made fresh daily at Tony’s! These sausages are perft for a variety of dishes! Tony’s Old World Sausages have been seasoned perfectly to show case the high quality meats, this is our labor of love to share with you
Old World Sausages:
- Fresh, natural pork butts and trim are ground with our extra course grinding plate, giving it the meaty texture and feel that only a high-quality sausage can deliver (many sausages are fine ground or almost pulverized to disguise lower quality meat or gristle).
- The next step is blending in our spice mixture, only quality fresh spices.
- For the next 4-12 hours we do nothing… we allow the seasoned meat to rest and the natural occurring myosin to do its magic.
- Finally, we hand pack in natural casings which never artificially made (made of cellulose, collagen or synthetic materials). Our stuffing machines are still hand cranked as our European ancestors taught us, ensuring the meat is not forced through too quickly by highly powered modern machines which can mash the meat and give a mushy texture.
- Now the BEST ITALIAN SAUSAGE IN COLORADO is ready for Tony’s customers!
Still after 39 years, Tony’s is still improving, and this time our lessons are from the past. New Bratwurst recipe coming soon!
Now We’re Cookin’
Tony’s Old World Sausages are bursting with flavor and sure to please everyone at the table! Here are a few of our favorite Tony’s Original recipes!
We had the sausage for the first time tonight. WOW!!!!! That was the best sausage we have ever eaten.
We’re so thrilled you like the new recipe, Mike!