Title
Standing Stone Heritage Italian Rope Sausage
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Standing Stone Heritage Italian Rope Sausage (Avg Weight 1.0 - 1.5 lbs / Whole Coil)
The "Sunday Gravy" Star — Aromatic, Sweet, and Savory. This is the authentic taste of an Italian grandmother’s kitchen, but with a significant upgrade in meat quality. Sourced from our partners at North Georgia Meat Company (NGM), this sausage comes in a traditional "rope" or coil format rather than individual links. Crafted from Heritage breed pork, it features a coarse grind that highlights the superior texture of the meat. We season it with the classic Holy Trinity of Italian sausage making: whole fennel seeds, fresh garlic, and a splash of red wine. It is sweet (meaning mild, not sugary) and aromatic, offering a deep, herbaceous flavor that perfumes the entire house as it cooks.
Why It’s a Staple: It is the versatile foundation of Italian-American comfort food. Because it is a rope, you can grill it whole for a spectacular presentation that keeps all the juices locked inside. It is also the best way to get uniform slices for "Sausage and Peppers" sandwiches or to brown slowly in a pot of tomato sauce (Sunday Gravy) where the fennel flavor leaches out to season the entire meal.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Rope Sausage (Natural Casing Coil)
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Source: North Georgia Meat Company
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Diet/Breed: Heritage Breed Pork
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Portion Size: Avg 1.0 - 1.5 lb Coil
💡 The Chef’s Method: Grill whole, slice later.
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The Skewer: To keep the coil tight and easy to flip on the grill, run two metal skewers through the sausage in an "X" pattern. This turns the floppy rope into a solid "steak" you can flip easily.
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The Pan: If cooking indoors, brown the whole coil in a skillet with olive oil, then add a cup of white wine and cover. Let it steam-cook until the liquid is gone, then uncover to crisp the casing in the remaining oil.
-
The Slice: Wait to slice it. If you cut it while it's raw or hot off the grill, you lose the juice. Let it rest for 10 minutes, then slice on a bias for pasta or sandwiches.
-
Target Temp: 160°F Internal.
Standing Stone Heritage Italian Rope Sausage (Avg Weight 1.0 - 1.5 lbs / Whole Coil)
The "Sunday Gravy" Star — Aromatic, Sweet, and Savory. This is the authentic taste of an Italian grandmother’s kitchen, but with a significant upgrade in meat quality. Sourced from our partners at North Georgia Meat Company (NGM), this sausage comes in a traditional "rope" or coil format rather than individual links. Crafted from Heritage breed pork, it features a coarse grind that highlights the superior texture of the meat. We season it with the classic Holy Trinity of Italian sausage making: whole fennel seeds, fresh garlic, and a splash of red wine. It is sweet (meaning mild, not sugary) and aromatic, offering a deep, herbaceous flavor that perfumes the entire house as it cooks.
Why It’s a Staple: It is the versatile foundation of Italian-American comfort food. Because it is a rope, you can grill it whole for a spectacular presentation that keeps all the juices locked inside. It is also the best way to get uniform slices for "Sausage and Peppers" sandwiches or to brown slowly in a pot of tomato sauce (Sunday Gravy) where the fennel flavor leaches out to season the entire meal.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Rope Sausage (Natural Casing Coil)
-
Source: North Georgia Meat Company
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 1.0 - 1.5 lb Coil
💡 The Chef’s Method: Grill whole, slice later.
-
The Skewer: To keep the coil tight and easy to flip on the grill, run two metal skewers through the sausage in an "X" pattern. This turns the floppy rope into a solid "steak" you can flip easily.
-
The Pan: If cooking indoors, brown the whole coil in a skillet with olive oil, then add a cup of white wine and cover. Let it steam-cook until the liquid is gone, then uncover to crisp the casing in the remaining oil.
-
The Slice: Wait to slice it. If you cut it while it's raw or hot off the grill, you lose the juice. Let it rest for 10 minutes, then slice on a bias for pasta or sandwiches.
-
Target Temp: 160°F Internal.