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Garlic, Herb, Tomato Sausage 1 lb

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 * $51.50 / case

10 packages in a case
10.00 lbs case weight
The best tasting Garlic, Herb & Sun Dried Tomato Sausage.

Cheese & Sausage Quesadilla


  • 1 lb pack Sunset Farm Foods Premium Sausage in your favorite flavor (including mild, hot, jalapeno, cracked pepper, bell pepper & onion, or garlic, herb & sun dried tomato)
  • 1 tbsp oil
  • 1/2 cup green bell pepper cut into strips
  • 1/2 cup red bell pepper cut into strips
  • 1/2 cup sweet onion cut into strips
  • 1-2 cups shredded cheese of your choice
  • 1 pack large tortillas of your choice (flour, wheat, spinach, etc.)


  • Prepare the sausages by cutting into rounds to be seared.
  • Sear the sausage rounds using a tablespoon of oil on medium heat (I use approximately 1 link per serving). Once seared, remove the rounds and set aside.
  • Saute the peppers and onions in the remaining grease. Once soft, remove from heat and set aside.
  • Wipe grease from the pan and spray with nonstick spray. Place tortilla shell in warm pan on low/medium heat. Cover 1/2 of tortilla with a thin layer of shredded cheese, followed by a thin layer of the sauted peppers and onions and then the sausage rounds. Top with another thin layer of cheese and fold the tortilla over, pressing down while the cheese melts.
  • Once the cheese has melted enough so that the top tortilla portion is sticking (making it easier to flip), flip the tortilla over carefully and allow the other side to brown. Remove from heat and cut into 4ths.
  • Serve with your favorite toppings, such as sour cream, guacamole, or salsa.

Sausage and Spinach cheese tortellini


  • 1 lb. pack Sunset Farm Foods Garlic, Herb & Sun Dried Tomato Sausage
  • 1 tbsp Olive Oil
  • 1 medium diced onion
  • 2-3 cloves garlic, minced
  • 1 cup chicken broth
  • 1 can Italian style diced tomatoes
  • 1/2 cup heavy cream
  • 1 bag cheese tortellini (frozen or fresh, I used a 14 oz. bag)
  • 2 cups fresh baby spinach
  • Salt & Pepper to taste


  • Slice the sausage into thin rounds.
  • Heat olive oil in a large pan over medium heat. Once it is very hot add the onions. Place the sausage in the pan with the onions and cook thoroughly, increasing heat to medium-high if necessary.
  • Once the sausage is browned, add the minced garlic and cook for approximately 1 minute until fragrant.
  • Add broth, tomatoes, cream, and tortellini to the pan. Stir to combine and bring to a boil.
  • Cover, reducing heat allowing mixture to simmer for approximatley 15 minutes until tortellini are tender and heated through. Salt and pepper to taste.
  • Once the tortellini are cooked thoroughly, add spinach until softened and wilted. Remove from heat and serve.

Toscana Soup


  • 2 lbs Sunset Farm Foods cracked pepper sausage (2 - 1 lb. packs; or any other variety of Sunset Farm Foods Premium sausage)
  • 2 tbsp vegetable oil
  • 3/4 cup diced sweet onion
  • 2 tsp minced garlic
  • 4 cups chicken broth
  • 4 medium potatoes diced
  • 2 cups kale (shredded into bite sized pieces)
  • 1/2 cup heavy cream
  • 1 cup shredded cheese (your choice, I prefer mozzarella)


  • Slice sausage into coins and saute in pan until browned. Remove sausage and set aside once done.
  • Add 2 tbsp vegetable oil to the sausage drippings and saute onions until translucent. Add minced garlic and cook 2-3 minutes.
  • Stir in broth and potatoes, bringing to a boil. Reduce heat to medium/low and allow to cook until potatoes are tender, 15-20 minutes.
  • Reduce heat to low and add sausage, kale and cream. Simmer for 10 minutes until heated through.
  • Serve garnished with shredded cheese if preferred.