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2 pucks of dough per pack, each enough for one crust. 20 oz total.
❄️ This item is delivered frozen ❄️
South Burlington, VT
Alison Lane and Andrew Silva founded Mirabelles Bakery in 1990. Andrew trained at the Charles Hotel in Boston, The Plaza of the Americas in Dallas, and L'assiette Champinoise in Reims, France. Alison trained at the Four Seasons Hotel in Newport Beach, CA, and Les Specialities St. Quentin in London, England. After graduation from New England Culinary Institute, Alison and Andrew taught at the new campus at the Inn at Essex.
In 1990, they opened Mirabelles. Thirty years later, they moved shop to South Burlington and changed their focus to production to feed more folks their delicious fare! Everything is made fully from scratch by their ~15 person team. Visit the small retail operation in their new facility and order cakes online for your special occasions.
Mirabelles on Facebook
The best way to cook these is on the grill, but if it's not grilling season, we highly recommend cooking these in the oven for a smoke-free method.
- Remove the sausage from the refrigerator 10 – 15 minutes before cooking. This will help them cook evenly.
- Preheat the oven to 400 degrees Fahrenheit with rack in upper third.
- Place sausages on baking sheet (line with foil if you're looking for easier clean-up)
- Baked for
- If you're looking for a crispier skin, you can always sear the outside on the stovetop before cooking; shorten cook time.
Wheat flour, butter, yeast, salt, sugar