All the fresh sausages are also gluten free EXCEPT our Raging Brats which contain beer.

The breadcrumbs we use in our Cumberland Bangers recipe are also gluten free.

Our Salamis and Charcuterie do not contain any of the following allergens:

• Gluten
• Soy
• Peanuts*
• Tree nuts*
• Eggs
• Fish or Shellfish
• Mustard
• Sesame Seeds
• Sulphur Dioxide
• Lupin

The natural sugars in the meat, dried milk powder (if any is used), and the dextrose we add to the meat mixture are all converted to lactic acid by the fermentation bacteria. There has to be enough “food” for the fermentation bacteria to lower the pH of the salamis beyond the limit at which harmful bacteria can no longer survive. All the sugars are consumed and we have a naturally preserved salami.

All of our products are made only with meats raised on an all-vegetarian diet, and without antibiotics or growth hormones.

Curing is the process of preserving meat by adding salt and a curing ingredient. We use celery powder as an all natural source of the curing element. The salts both dry the meat by drawing water out and prevent the growth of harmful bacteria by permeating the cells of the meat. Bacteria cannot grow if there is insufficient available water for them to live. The use of celery powder prevents the growth of the bacterium that causes botulism, a very serious form of food poisoning. We use both curing and fermentation to preserve our salamis and other cured meats. A side benefit is that these processes make our cured products extra delicious.

Because we don't use any chemical preservatives in our fresh sausages, they should be stored in the freezer until you are ready to cook them. They will keep for about 5 days in the refrigerator after thawing. If the fresh sausages have been in your refrigerator they can be refrozen as long as the pack hasn't been open.

Our pre-sliced salamis and other charcuterie should be stored in the refrigerator for maximum shelf life.

Our individual salamis are now shelf stable at room temperature for one year when unopened, and the salamis can be rewrapped and kept in the low-humidity drawer of your fridge.

There are so many ways to cook MeatCrafters sausages, but the best and easiest way we have found is to thaw the sausages in the fridge overnight, or put the unopened frozen package in a bowl of cold tap water for 5-10 minutes. Once thawed, put the sausages in the oven at 350ºF, cook for 7 minutes on one side and then another 7 minutes after flipping the sausages over. This way they stay plump and cook evenly without the fuss of cleaning a pan or your grill.

Many people will want to grill our sausages. After thawing, the sausages can be grilled on low to medium heat, turning the sausages every 2 minutes until you think they are done. You can use a probe thermometer down the length of the sausage to confirm they have reached an internal temperature of 165ºF.

MeatCrafters has so many creative customers who find fun new ways to cook with our sausages. Mixing some Raging Brats in with rice and beans, using our Lamb Merguez with Fennel and Mint in a lentil stew, making a cassoulet, cooking some Chorizo Picante with your eggs for a Spanish omelet, using our Sweet Italian in a pasta dish with sautéed peppers and mushrooms... the possibilities are endless. If you've used our sausages in a unique way, please let us know. We love when our customers share new recipes and creative ways to use our sausages!