Country Style Sausage Breakfast Links

About this cut

Ground from our own heritage pork and seasoned the traditional way. Ask us about the ingredients any time; we're happy to tell you exactly what's in them.

Good for

A skillet over medium heat, turned every couple of minutes until they're browned all over. Good beside eggs, chopped into a potato hash, baked into a breakfast casserole you put together the night before, or browned into gravy for biscuits.

From our kitchen

Skillet, eggs, and a slow Saturday. That's the whole tradition.

Medium heat, turned every couple of minutes until they're browned all over and cooked through, about twelve minutes. We fry the eggs in the fat left behind. Toast, coffee, and whatever fruit is in the house. If there's a crowd coming, they go into a breakfast casserole assembled the night before and baked while everyone's still waking up.

Storage

Arrives frozen and vacuum sealed, and keeps about a year in the freezer. Thaw it overnight in the fridge, or quick thaw it in a bowl of cold water. Once it's thawed, keep it in the fridge and cook it within a day or two.