User Manual

Featured Recipe: Rotelli with Roasted Garlic & Gruyere Sausage
Cook 1 lb rotelli pasta in a large pot of well-salted boiling water until al dente. Drain.
While the pasta cooks, heat 1 Tbsp olive oil in a large sauté pan. Add 4 sliced Aidells
Roasted Garlic & Gruyere Cheese Sausage Links and sauté for 2-3 minutes, until it
begins to brown. Stir in 1 chopped garlic clove, 1 cup drained and chopped artichoke
hearts, 1 chopped red bell pepper, 1 lb broccoli florets, and ½ lb cauliflower florets, and
sauté for another 30 seconds. Stir in ¼ cup white wine and ¾ cup chicken stock. Bring
to a boil, reduce heat and simmer until reduced by half. Stir in 2 tsp cold unsalted
butter. Toss with the cooked pasta and 6 oz. diced smoked mozzarella cheese. Season
to taste with salt and freshly ground black pepper.
Our Story
In 1983, Chef Bruce Aidells couldn’t find the flavors he wanted in a sausage, so he
made his own. Inspired by a traditional French sausage made with pheasant and apple,
he created his original chicken & apple recipe by hand in his own kitchen. Then he took
it out into the world, selling his hand-made sausages door-to-door to restaurants in
Berkeley, California.
Chef Bruce continued using his creativity and imagination in coming up with even more
unexpected flavor combinations - all made in small batches and with only the finest, all-
natural ingredients. They were such a hit, he eventually started selling them directly to
folks at local farmer’s markets and grocers. Today, we’re continuing Chef Bruce’s
legacy of creating some of the most unexpected flavor combinations in all our delicious
sausages.