This is a thin rope type sausage from Esposito’s in NY. If you’ve read our other Esposito reviews, you know that these guys can flat make sausage and this one is as good as the others.
While cooking, this sausage was very aromatic, filling the kitchen with a pleasant cheesy porky scent and splitting open the sausage after cooking provides a nice view of a juicy but near colorless interior mixture.
This is a very mildly seasoned sausage with a very pronounced provolone cheese flavor. It’s been my experience that the cheese in some sausages gives the finished product a slight chemical smell and taste or as is often the case in store bought mass produced sausages, the cheese just doesn’t show up at all in either taste or texture. That wasn’t the case with this sausage from Espositos. The provolone provided a nice smoky, creamy texture and clearly was a nice quality product before it went into this sausage.
A very good sausage for just about any cooking method, this is not a sausage that you bury in a dish with other strong flavors and is probably best enjoyed all by itself.
I would purchase this sausage again.
Ingredients: Pork, provolone cheese, water, salt, dextrose, pepper, romano cheese, msg, parsley, fennel, bha, bht with citric acid.
I’ll admit that I’m a fan of a good Sage Sausage but before I go any further I want to say that Esposito’s is the absolute best sage sausage I have ever eaten and is easily one of my top 10 sausages of all time.
Ok, now that’s out of the way. People seem to divide into categories when it comes to sage sausage. Many love it. Many hate it. Some think it’s a breakfast sausage. For others it’s a seasonal thing. I happen to think that a good sage sausage should be enjoyed year round, any time of day and like some of my other food favorites (corned beef, spare ribs, and blt sandwiches for example) it is just as good for breakfast as it is for lunch, dinner or snack.
Esposito’s Sage Sausage is a fine grind, thick sausage with great texture and flavor.
I don’t think I have anything else to say about this review except I would buy this again and recommend you do the same if you’re a fan of really good sage sausage.
Ingredients: Pork, water, salt, sage, pepper, msg, dextrose, flavorings, bha, bht with citric acid.
Historically I’ll admit that eating chicken sausage has generally left me feeling luke warm about the experience. Chicken itself is such a bland meat and most all the chicken sausage I’ve tried in the past hasn’t overcome that blandness regardless of the spice profile or ingredients.
This is a thin, rope style sausage from Esposito’s in NY and is one of 13 varieties they make as of this writing.
I wouldn’t place this sausage in my top ten favorite sausages but I will say that this is a quality sausage that has a fabulous flavor profile led by a mozzarella cheese product that is as good as any I can recall. When sliced open you can see the juicy pockets of cheese and that rich mozzarella flavor makes this a luxuriously creamy sausage. So much so that you really forget that it’s chicken.
The broccoli rabe was abundant but the star of this sausage (besides the nice fine grind and texture of the chicken) was the mozzarella. To date, this is the best chicken sausage I’ve eaten.
Other major ingredients: Mozzarella Cheese and Broccoli Rabe
Ingredients: Chicken, Mozzarella, Broccoli Rabe, Salt, Water, Spices
Cooking method: In a pan, browned on one side then turned over, turned heat off and put a lid on until cooked through.
Description from Espositos website: Lower in fat than our traditional pork sausages, yet full in flavor, our all natural chicken sausages allow us to provide the best of both worlds. Utilizing the same proprietary blend of fresh mozzarella as its pork cousin, this best selling sausage is one to savor.
Bottom Line – This is one of the few chicken sausages I’ve sampled that I would purchase again.