PCC Sausage

This article was originally published in February 2016

Our PCC private label sausages have been made by the same family-owned company in the Rainier Valley since 1997. We began with turkey sausage and have since added pork and chicken in a range of flavors. All are available in links that are just right for grilling whole, while a smaller selection can be purchased in bulk, without the casing.

Using sausage in your cooking is one of the easiest ways of boosting flavor. Add a bit of Italian sausage to your ground beef casseroles or spaghetti sauce, and you’ll notice the final dish has a new depth of flavor that it was missing. You can do the same with chorizo in your enchiladas or taco filling, or try the popular Chicken Apple in your next batch of potato soup.

The different meat options have slight textural differences (chicken has a finer texture than either turkey or pork) but the biggest difference is in the fat content. Chicken is the leanest, followed by turkey, then pork. If you do a taste test with pork and turkey side by side, the flavor profile is very close, but the difference in richness is apparent. Of the three meats, turkey is our bestseller!

Whichever you prefer, you’re getting a product made with the same high standards as all our meat products. The chicken is Washington grown and free range; the turkey is from California’s Diestel Turkey Ranch and the pigs are raised on non-GMO feed in Ephrata, Wash.

There’s no shortage of flavors to choose from. Our classic breakfast sausage is available in petite links or bulk. Sun-dried Tomato and Savory Herb are versatile choices for everything from meatballs to breakfast casseroles, while classics like Mild Italian, Hot Italian and Bratwursts are fantastic for grilled sandwiches.


Weeknight recipe

Try this sausage ragu, either with the homemade gnocchi in the recipe or a bag of Gnocchi Bar frozen gnocchi, made on Capitol Hill by Chef Lisa Nakamura. Get the recipe.


Quick tip:

If you need to slice sausage links for a specific recipe, it’s easiest to do it if the links are half frozen. They’ll slice easily into uniform disks that will brown evenly.

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