Silva Sausage Frequently Asked Questions

What’s the best way to cook your sausages?

For our fully cooked sausages grilling or pan-frying them over medium heat for 8-10 minutes is the best way to bring out their great flavor.

For our fresh sausages they will need to be cooked thoroughly. Grill or pan fry them for approximately 15 minutes until an internal temperature of 160°F is reached. Turn the sausages often to avoid burning.

When using as a part of a recipe that requires slicing, you can cook them whole and then slice and add to the recipe or slice first then cook. It really depends on the type of recipe.

Not all of your products are at my local grocery store, can you ship directly to customers?

While a vast majority of stores here on the West Coast carry some of our products, not all stores carry all of our retail sausages. Ask your local grocery store meat manager if he or she can stock some of our award winning sausages in their store. If you can’t wait – just give us a call, we’ll be happy to ship some out to you! We ship out Monday, Tuesday and Wednesday by 2nd day parcel service. Please note – due to product safety concerns we cannot ship out fresh, uncooked sausage.

How long will the sausages last?

You should store the sausages at 35°- 40°F. Our sausages are good up to the “Sell by” date printed on the package. Once the package is opened they should be cooked and eaten within three days.

Are your products gluten-free?

The only product that contains gluten is our Italian style meatballs and Irish bangers. All of our other items are gluten-free.

I have food allergies — what products contain allergens?

We follow guidelines to separate allergens from non allergenic materials. Our products are made in our facility that also make items that may contain milk derivatives (cheese or non fat dry milk), soy or wheat. All products that contain an allergen will have that allergen listed in the ingredient statement.

I’ve heard that sausage companies put unfavorable kinds of meat cuts into their sausage. What meat do you use?

Since 1967 we have used the best pork, beef, chicken and turkey we can source. There are absolutely no pork or beef by-products, mechanically deboned chicken, or skin-on chicken thighs in any of our sausages. Whenever possible, we use locally sourced raw materials from suppliers who share our core belief in producing high quality products. Ninety-five percent of our pork, beef and chicken comes in fresh (not frozen with the exception of some suppliers who have to freeze their chicken before shipping to us).