Sage Sausage Breakfast Links

About this cut

Sage is an old pairing with pork, savory and a little peppery, and it has stuck around because nothing else does the job quite as well. Ground from our own heritage pigs and left coarse, so you can still see the meat in it.

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

Biscuits and gravy is the reason these are in our freezer.

Brown a pound in a skillet, break it up, and leave the fat in. Two tablespoons of flour stirred through and cooked a minute, then milk poured in slowly until it thickens. More black pepper than feels right. Over split biscuits with eggs on the side, and it ends any conversation about going out for breakfast.

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.