One of the popular menu items you would find here is the Shoemaker’s Chicken and Sausage. This dish is served with chicken, sweet fennel sausage, wine and lemon sauce, garlic, rosemary, pepperoncini, and sweet peppadew peppers.

Here’s how to recreate this insanely tasty dish at home – grab some of our Chicken Basil Sausages (not the same as bone-in chicken, but equally delicious!), white wine, olive oil, lemon, butter, fresh herbs, pepperoncini, and sweet peppadew peppers. 

Grab your nearest skillet and add in some oil and butter, and heat with the herbs. You’ll want to add your sliced chicken basil sausages in and brown them. Remove the sausage when browned, slice, and leave to the side.

Add remaining ingredients to the pan and simmer for a few minutes. Add your sausage back in and serve – voila!

Mafaldine Pasta is a lovely dish to try here. It features fava beans, lamb meatballs, garlic and parmesan cream, fava puree, caramelized leeks, and lemon zest. 

Are you drooling yet? We sure are! Here’s an idea so you can recreate this dish at home. Grab fava beans, garlic, parmesan, heavy cream, butter, leeks, a lemon, and our Duck and Pork Sausage. While the duck and pork sausage is obviously not the same meat as lamb, it will still provide a delicious taste and richness to the dish.

Create the garlic and parmesan cream by combing heavy cream, garlic, parmesan, and salt/pepper in a saucepan. Simmer until the cream is thick. On the side, you’ll want to create fava puree by blending fava beans and seasonings – add a few splashes of beef broth or water in until the desired texture is reached.

Slice your leeks and brown them in a pan with butter – ensuring to consistently stir them. Add in your duck and pork sausage (sliced) and cook through. Add the fava beans in (ensuring they are fresh or cooked) and cook until brown.

You’re ready to plate – assemble the cream first, then the sausage, leeks, and fava beans, drizzle the puree on top, and add lemon zest. Enjoy!

Close enough to head to the restaurant? Give their Colorado Lamb Osso Bucco a try. The dish offers lamb over creamy polenta and braising jus. What about if you’re not close enough? Give this recipe an at-home makeover – check out our take below.

Swap the lamb shanks for our Rosemary Lamb Sausages. You’ll also need polenta, heavy cream, butter, and fresh herbs (like thyme and rosemary). Slice up your rosemary lamb sausages and add to a pan with water and fresh herbs. You’ll want to simmer this on low so the liquid can become a braising jus.

While the sausages are cooking, add your polenta, water, and butter into a saucepan. Bring to a boil, then simmer for about 20 minutes.

Once the liquid is absorbed, add in your heavy cream and salt/pepper. Cook for a few additional minutes – it should be a thick consistency. Serve your meat over the creamy polenta, and don’t forget to add some braising jus on top!