{"product_id":"spicy-italian-sausage-paradise-meats","title":"Spicy Italian Sausage","description":"\u003ch2\u003e\u003cstrong\u003eSpicy Italian Sausage — Mario's Recipe, Five Ingredients, Nothing to Hide\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eAt \u003cstrong\u003eValor Provisions\u003c\/strong\u003e, we partner with American producers who do things the right way. \u003cstrong\u003eParadise Meats\u003c\/strong\u003e in Trimble, Missouri is exactly that: a family-run, USDA-inspected shop where the Fantasma family has been making sausage since 1995 — in a Missouri locker that's been feeding its community since 1946. This is their \u003cstrong\u003eSpicy Italian Sausage\u003c\/strong\u003e: a southern-Italian-style fresh sausage built from scratch by owner Mario Fantasma, from a program that's earned over 100 awards.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhat Makes This Sausage Different\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eRead the label. \u003cstrong\u003ePork, water, spices, salt, garlic powder.\u003c\/strong\u003e That's the entire ingredient statement — no sugar, no cure, no fillers, no binders. Most Italian sausage on a grocery shelf can't say that. Mario built this recipe the way it's made in the south of Italy: whole fennel seed for that unmistakable sweet-anise backbone, crushed red pepper for a heat that builds instead of burns, and pork good enough not to need anything else. Bold, rustic, and lean enough that it browns instead of boiling in its own fat.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eWhy You'll Love It\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFive Ingredients\u003c\/strong\u003e – Pork, water, spices, salt, garlic powder. No sugar, no cure, nothing you can't pronounce.\u003cbr\u003e\u003cstrong\u003eMario's Own Recipe\u003c\/strong\u003e – Built from scratch by the owner; southern-Italian style with whole fennel seed and crushed red pepper.\u003cbr\u003e\u003cstrong\u003eAward-Winning Sausage Craft\u003c\/strong\u003e – From a program with 100+ awards over the last 15 years.\u003cbr\u003e\u003cstrong\u003eMade In-House\u003c\/strong\u003e – Ground, seasoned, and stuffed at Paradise's USDA-inspected plant in Trimble, MO.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eHow to Cook It\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThis is a fresh sausage — cook it through to \u003cstrong\u003e160°F internal\u003c\/strong\u003e. Pan or grill over medium heat, turning often, and don't pierce the casing early; that's the juice leaving. For sauce, brown it whole, slice, and finish in the pot. Crumbled, it's the best thing that ever happened to a pizza or a pan of pasta with broccoli rabe. Peppers and onions on a roll is the classic; a sheet pan with potatoes and fennel is the weeknight.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eIngredients\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003ePork, water, and less than 2% of the following: spices, salt, garlic powder.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eThe Paradise Meats Story\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThe Fantasma family bought the Paradise meat locker in 1995 and rebuilt it from the ashes of a 2002 fire into one of the most respected small processors in America — 50+ employees handling 300–350 local animals a week, with over 100 awards earned along the way. When you buy Paradise, you're keeping a Missouri family business and the local farms behind it in business. That's the Valor mission on a plate.\u003c\/p\u003e","brand":"Paradise Meats","offers":[{"title":"Default Title","offer_id":46018829418543,"sku":"PMSIS1","price":20.54,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0629\/4585\/3487\/files\/SpicyItalianSausage.png?v=1788223170","url":"https:\/\/valorprovisions.us\/products\/spicy-italian-sausage-paradise-meats","provider":"Valor Provisions","version":"1.0","type":"link"}