Italian Sausage with Goat Milk Cheddar by the Maestro Sausage Company

We have already reviewed a couple of Maestro Sausage Company products (see here and here) and in my book, their hot italian sausage is hands down one of the top 2 or 3 italian sausages in the country. Do what you need to do to get a case for your next get together.

pontrelli and laricchia italian sausage wth goat milk cheddar

Today we’re talking about their Italian Sausage with Goat Milk Cheddar. Considering that we are already starting out with what we know to be an excellent italian sausage, the question is, would the addition of the cheese elevate the experience or muddle this top sausage. Would the cheese flavor profile be to strong or perhaps it would be in the name only, not distinguishable in any way except by the mother of the goat?

I’m pleased to report that this is a homerun. The goats milk cheddar tasted fresh and creamy yet it was subtle enough in flavor to allow the italian sausage to shine at the same time. Almost luxuriously creamy in texture, this sausage is perfect for grilling (keep it low and slow though to keep the skins from bursting) or just baking them and enjoying with wine and some good bread to cut the richness of the goats milk cheddar.

Highly recommended, get your hands on some of this if you can.

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One Response to “Italian Sausage with Goat Milk Cheddar by the Maestro Sausage Company”

  • Awesome! You nailed it! This definitely requires a slow and low cooking process, especially on the grill. I also like cooking it in a cast iron skillet, in the oven. Keeping it around ~375 degF for about 45-60 mins yields excellent results.

    Also, some of our customers enjoy piercing the skin just a little bit to allow the cheese to come out and crust on the outside, which is also great, but very hard to do unless you’re cooking it on a flat-top.

    I too love pairing this sausage with wine; it cuts the richness perfectly. Thanks again!

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