Some of the best products are those that start as a family tradition and become a hit with friends. That’s how Mulay’s Sausage Corporation, a maker of all-natural, artisan sausage, got its start at the popular Independence Day celebration in the laid-back mountain town of Crested Butte, Colorado, the enterprise’s home base. They celebrated their 21st year of sausage sales at the town’s 4th of July bash this summer.

Mulay’s Original Sausage is made according to a centuries-old recipe from Sicily, Italy, passed down by Loree’s grandparents. The Mulay family crest dates back to 1326 AD in Palermo, Sicily, and reached the United States when her great-grandparents immigrated and settled in Pueblo, Colorado.

Great taste grows over time.

Loree Mulay-Weisman and her husband, Ward, developed a cult following around the country by selling quality Italian sausage sandwiches at several Crested Butte summer festivals over the years. The great response led to expanded production and sales in local stores, then to the development of the website www.thesausagelink.com in 2003 to meet year-round, national requests for the premium sausage. They have since expanded their product line and distribution throughout the West

“People always tell us; ‘It’s just like I used to get in Boston… or Chicago or New York!’ and we just smile ‘cause we know it’s even better, It’s all natural!”

Products that are all-natural.

Today, Mulay’s Sausage product line includes their Original Hot Italian, Mild Italian, Killer Hot Italian, and the Breakfast sausage developed for their daughter, a self proclaimed “sausage monster!” They have just expanded their line of authentic, traditional sausage recipes to include a Brätwurst and Chorizo. All the sausage is 80% lean and raw so you get the great flavor from the sausage when using it, as a link or ground, in your favorite recipes. Mulay’s – a special sausage that is made to be enjoyed with family and friends.

Through the years the recipe for Mulay’s Sausage has remained true to the family’s tradition. It is and has always been all natural with no nitrates, preservatives or artificial colors. They use only Natural US Pork that is antibiotic residue free, ensuring the health of every humanely treated animal. The sausage is also gluten, soy, dairy, MSG and sugar free too. “I used to ask my Nana why her sausage tasted so good, and she said, ‘There is no secret; simple, good ingredients and love make the sausage so delicious.’” Today, Mulay’s strives to continue the rich family tradition and passion for making great sausage.

“Let Mulay’s take you back to a slower, simpler time when food was made to be enjoyed and family and friends truly appreciated.”

Baked Penne with Mulay’s Sausage and Taleggio Cheese
Serves 4

11 oz penne pasta, cooked, drained and returned to pan
8 oz mascarpone
2 teaspoons whole wheat mustard
4 scallions, thickly sliced
1 lb Mulay’s Ground Italian Sausage (Hot or Mild); cooked and chopped coarsely
7 oz diced Taleggio cheese
Salt and ground black pepper to taste

Preheat the oven to 400˚F. Mix in the mascarpone into the warm penne until it melts and coats the pasta. Stir in the mustard, scallions, sausage and cheese and season; then turn the mixture into a well greased, ovenproof dish. Bake for about 20 minutes until the top is crisp and golden brown.

Grilling Suggestions
Bake links for 15 minutes at 350˚F ahead of time. When ready to eat, finish the sausages on a hot grill for approximately 5-8 minutes until hot. Easy to enjoy, great for parties!

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Chris Farotte
New Leaf’s Meat and Seafood Coordinator