Maple Sausage Breakfast Links

About this cut

Ground from our own heritage pork and seasoned with maple. Sweet and savory in the same bite, which is why the maple links are the ones kids ask for by name. The sweetness is there to play against the pork rather than cover it up.

Heritage pigs carry more fat than commodity pork, and fat is what matters most in a sausage. It carries the seasoning and keeps a link from drying out in the pan. The full ingredient list is below.

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

These go with pancakes, and nothing else ever gets requested alongside them.

Medium low heat so the maple doesn't scorch, turning until they're dark all over. Pancakes on a griddle beside them, butter and real syrup. The girls worked out early that you can drag a sausage link through the syrup on your plate, and there's no going back from that.

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.