Fennel Sausage Ragu
Saucy TO was founded by chef Erich Mrak and specializes in fresh, exciting quality food from a seasonally curated menu.
Using twice ground pork shoulder from Sanagan’s Meat Locker, this house-made sausage has been cured with fennel, black pepper, aleppo chili, smoked paprika, and their fermented chili maple syrup. Cooked down with San Marzano tomatoes, house-made fermented chilies and garlic, it forms a tasty ragu.
Cooking instructions included.