Personalized, individual, and crafted by hand in small batches, each of Belmont Butchery's sausages tell a story of old world technique, a sophisticated harmony of texture, flavour and taste, and of passion and love. Taken from traditional recipes and modernized for Richmond's palate, our house-made sausages capture regional variations from France, Italy, Germany and many other areas. Each sausage recipe has a specific flavour variation and a wide range of uses.
We use no soy proteins, no preservatives, preferring the natural aroma and strength of the flavour show through our use of quality ingredients, time-honored technique and a deft touch. Good stuff done simply.
Della Nonna (Italian for "of grandmother") is based on the recipe from the great-grandmother of Chris Mattera, Belmont Butchery's chef charcutier. In her southern Italian village, sausage was a simple blend of pork, pecorino, parsley and white wine, grilled in its coil and served with a simple pasta. For Chris, and for the aficionados of Della Nonna, this dish is an expression of the love of a shared family meal.
A complete list of our offerings, with current availability by type, is included below.
All Beef Frankfurters (aka Chris’ Hot Dogs!)
The best hot dog you will ever eat. Made with nothing but 100% beef and our special blend of spices, this is the dog to end all dogs.
Andouille
In Stock Now!
A Cajun classic - smoked & spicy. (we don't make this one, but it's still yummy)
Bangers
Traditional British sausage made with pork, ginger, sage, nutmeg, mace and rusk, a fine cracker meal. Delicious for breakfast or with mashed potatoes and mushy peas for lunch or dinner.
Boerewors
A regional South African grilling sausage made with all natural pork and beef shoulder seasoned with coriander, clove and nutmeg.
Braising Sausage
Coarsely ground pork, seasoned with a bit of fennel seed, salt, pepper and white wine. Awesome when browned in a pan and then simmered under tomato puree. Serve with boiled potatoes or over pasta.
Bratwurst, Nuremberger
Smaller and milder than the Thuringer Bratwurst. The signature sausage of the German city of Nuremberg.
Bratwurst, Thuringer
In Stock Now!
A straight-forward Thuringer Bratwurst. Pork shoulder and belly, ground through a medium plate and seasoned with marjoram, nutmeg, coriander and lemon zest.
Buffalo Chicken Sausage
Ground chicken thighs, hot sauce, a little garlic and chunks of bleu cheese.
Cajun Boudin
A unique sausage style from Lousiana. Ground pork and pork liver, bound with cooked white rice, scallions, onions and cayenne. Really very good indeed.
Cotecchino
In Stock Now!
A Venetian tradition at the New Year. Ours is made from the skin and meat of acorn-fed Ossabaw hogs. Like a big porky Christmas Cookie. Serve with lentils for good luck!
Della Nonna
Based on Chris’ great-grandmother’s recipe. A pork-based sausage with Pecorino cheese, white wine & parsley. A customer favorite.
Duck w. Grand Marnier
Handmade from whole ducks, seasoned with Grand Marnier liqueur and white pepper. The ultimate Sunday brunch sausage.
Frankfurter
Inspired by our all-beef Hot Dog, this all-pork German-style Frankfurter is the bomb!
Garlic
Made with pork, lots of fresh garlic and our house bacon. A must in any cassoulet.
Hot Kransky
A mix of beef and pork, seasoned with cheddar cheese, habanero peppers and garlic. The amped-up big brother of our Jalapeno/Cheddar sausage with a bit more kick and a few secret ingredients. Placed 23rd out of 341 in the 2009 American Royal BBQ invitational in Kansas City.
Jalapeno & Cheddar
Our first new world sausage - pork, roasted jalapeno, 24 month cheddar, beer - need we say more?
Kielbasa
Our version features marjoram, black pepper, dry mustard, corriander and garlic. Sometimes, we smoke it too!
Lamb Merguez
A North Africian classic. Robust and hearty - lamb, paprika, fennel, coriander, allspice & cayenne.
Lamb with rosemary
a classic combo gone sausage! Lamb, rosemary and garlic - nothing could be better.
Pork Belly w. Red Wine & Rosemary
Big, robust and a bit spicy, with smoked paprika, red wine and fresh rosemary. Very popular.
Portuguese Chorizo
Similiar to Linguisa, this pork based sausage is full flavored with a bit of a kick.
Salt & Pepper
Simplicity at its best. Pork, salt, pepper and a pinch of sugar.
San Miniato
This regional Italian sausage is named after the town in Tuscany where Chris worked. Made with all natural pork, salt, pepper and a hint of garlic. Hand-tied in the style of the Falaschi butcher shop.
Scarborough Fair Chicken
Based on a Sunday roast chicken. Ground chicken thighs, parsley, sage, rosemary, thyme and garlic. The world's first (and most) delicious chicken sausage!
State Fair Sausage
An homage to the sausage found at Fairground vendors - pork with fennel, chili flake, oregano. Delicious, if somewhat stereotypical, with onions and peppers.
Swedish Potato Korv
A traditional Swedish recipe. Beef, pork and potatoes seasoned with onion, allspice and white pepper. Very mild - comfort food, Swedish style.
Turkey w. Curry & Coconut Milk
Finely ground turkey breast and leg meat with spicy madras curry powder, plump black currants and a splash of sweet, creamy coconut milk. Not your average turkey sausage.
Veal Chipolata with Pistachios and Black Truffles
Coarsely ground veal sirloin, mixed with chunks of pistachio and black truffles and seasoned with salt, white pepper and nutmeg. A very subtle and delicate sausage.
Weisswurst
One of our seasonal sausages. Made from pork & veal with white pepper, dry mustard & ginger. Great with a beer for breakfast.
In-stock meats last updated: September 07, 2010 09:28 AM.
