Creminelli's Fresh Sausages, Now Available In NYC For The First Time At Murray's Cheese

Creminelli sausage makes its NYC debut

As with summer shares and linen shirts, come Labor Day the hot dog must abdicate the throne to its cooler-weather counterpart: the sausage. Just in time for this passing of the pork baton: Creminelli's fresh sausages, now available in NYC for the first time.

Made in Utah by Cristiano Creminelli–who brought his family's centuries-old business to the United States in 2007–the Duroc pork-based sausages are a welcome addition to Creminelli's portfolio of already-famous salami.

Murray's Cheese stocks three varieties of sausage: tradizionale (the family's ancient recipe), picante (a not-too-spicy version made with peperoncini) and porcini (flavored with imported mushrooms and Parmigiano-Reggiano).

And because great ingredients inspire lots of cooking, this week we've been on a sausage streak that would make the Jersey Shore cast blush: Sliced picante was the basis for extra-vinegary sausage, peppers and onions; crumbled tradizionale became a fresh-tomato Bolognese; and porcini needed nothing more than a fork.

Both Murray's Cheese stores stock the sausages ($8 a pound), but you can sample all three for free this Thursday, September 23, at Murray's Grand Central location.

Murray's Cheese, 254 Bleecker St. (212-243-3289) and Grand Central Market, 43rd St. and Lexington Ave. (212-922-1540);