PASTURED MEAT SAUSAGES
↓ PDP Description ↓
Full of umami flavor, this sausage is made with heritage chicken, hand-ground porcini mushrooms, and toasted fennel seed. Roast on the grill or stovetop and serve with crusty bread or toss into pasta with chopped broccolini.
Chorizo
A smoky, Mexican-inspired chorizo, delicious as a taco filling or alongside eggs for breakfast. We love to crumble it into a pan and crisp it up before serving. Made with pasture-raised pork from Autumn's Harvest farm in the Finger Lakes, and mixed with Guajillo powder, Sicilian oregano, and smoked paprika.
↓ Serve With 1 ↓
Roasted Vegetables
To round out this meal, grab whatever's in season (we love broccolini). Toss generously with olive oil, salt, and freshly ground black pepper then roast in a 400° degree oven, checking every ten minutes until the veg is tender and deep brown in spots. Finish with salt to taste.
↓ Serve With 2 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ Serve With 3 ↓
Buns
To toast or not to toast? Whether you're fans of a fluffy, untoasted bun like we are, or a warm, toasty one, there's no denying the appeal of a sausage or hot dog nestled into a delicious bun for an easy summer dinner. BYO mustard, ketchup, and kraut.
↓ PDP Description ↓
Full of umami flavor, this sausage is made with heritage chicken, hand-ground porcini mushrooms, and toasted fennel seed. Roast on the grill or stovetop and serve with crusty bread or toss into pasta with chopped broccolini.
Chorizo
A smoky, Mexican-inspired chorizo, delicious as a taco filling or alongside eggs for breakfast. We love to crumble it into a pan and crisp it up before serving. Made with pasture-raised pork from Autumn's Harvest farm in the Finger Lakes, and mixed with Guajillo powder, Sicilian oregano, and smoked paprika.
↓ Serve With 1 ↓
Roasted Vegetables
To round out this meal, grab whatever's in season (we love broccolini). Toss generously with olive oil, salt, and freshly ground black pepper then roast in a 400° degree oven, checking every ten minutes until the veg is tender and deep brown in spots. Finish with salt to taste.
↓ Serve With 2 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ Serve With 3 ↓
Buns
To toast or not to toast? Whether you're fans of a fluffy, untoasted bun like we are, or a warm, toasty one, there's no denying the appeal of a sausage or hot dog nestled into a delicious bun for an easy summer dinner. BYO mustard, ketchup, and kraut.
↓ PDP Description ↓
Full of umami flavor, this sausage is made with heritage chicken, hand-ground porcini mushrooms, and toasted fennel seed. Roast on the grill or stovetop and serve with crusty bread or toss into pasta with chopped broccolini.
Chorizo
A smoky, Mexican-inspired chorizo, delicious as a taco filling or alongside eggs for breakfast. We love to crumble it into a pan and crisp it up before serving. Made with pasture-raised pork from Autumn's Harvest farm in the Finger Lakes, and mixed with Guajillo powder, Sicilian oregano, and smoked paprika.
↓ Serve With 1 ↓
Roasted Vegetables
To round out this meal, grab whatever's in season (we love broccolini). Toss generously with olive oil, salt, and freshly ground black pepper then roast in a 400° degree oven, checking every ten minutes until the veg is tender and deep brown in spots. Finish with salt to taste.
↓ Serve With 2 ↓
Green Salad
You can’t go wrong with a simple side salad made from farmers market greens. Tear the greens into big pieces and lightly dress with a simple vinaigrette. Ours goes something like this: 1 part acid (vinegar or lemon juice), 3 parts good olive oil, a bit of dijon mustard, a few drops of maple syrup, salt + pepper.
↓ Serve With 3 ↓
Buns
To toast or not to toast? Whether you're fans of a fluffy, untoasted bun like we are, or a warm, toasty one, there's no denying the appeal of a sausage or hot dog nestled into a delicious bun for an easy summer dinner. BYO mustard, ketchup, and kraut.
Our Philosophy
FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.
Delivery Schedule
NEW YORK CITY
TUES/WEDS/THURS/FRI
MINIMUM ORDER $55
Westchester + Fairfield
Wednesday
MINIMUM ORDER $95
new jersey
wednesday
MINIMUM ORDER $95
ipsa favorites, curated for your meal
right this
way
ipsa favorites, curated for your meal