SAUSAGE
How to Cook Fresh, Hand-Linked Sausage Properly
Our sausages are made in-house, by hand, every time.
That means:
- Fresh, never mass-produced
- Hand-linked for quality and consistency
- No additives
- No artificial dyes
- No preservatives
You are cooking a real product—not a factory product. Because of that, they require a slightly different approach than pre-cooked or highly
processed sausage.
WHAT MAKES THESE DIFFERENT
Most store-bought sausages are pre-cooked or partially cooked. Filled with preservatives and designed to be “forgiving”.
Ours are raw, fresh and minimally processed
KEY RULES
COOK TO TEMPERATURE, NOT TIME
Target internal temperature: 160°F
MEDIUM HEAT IS YOUR FRIEND
Too hot = split casings + dry sausage
Too low = uneven cooking
DO NOT PIERCE THE CASING
Piercing causes:
- Loss of juices
- Dry texture
- Flavor loss
REST BEFORE SERVING
Let sausages rest 3–5 minutes after cooking. This keeps them juicy.
UNDERSTANDING SAUSAGE STRUCTURE
You are cooking ground meat (center), fat (flavor + moisture) and natural casing (texture + snap).
Your goal is to:
- Cook the inside fully
- Keep the fat rendered (not lost)
- Maintain casing integrity
COOKING METHODS
OVEN (BEST FOR CONSISTENCY)
When to Use: Cooking large batches,, hands-off cooking and even results
Instructions:
- Preheat oven to 400°F
- Line a baking sheet (foil or parchment)
- Arrange sausages with space between them
- Bake 15–20 minutes (Check internal temp reaches 160°F)
Optional Finish:
- Broil 1–2 minutes for browning
Notes:
Rotate pan halfway through for even cooking
SKILLET (BEST FOR FLAVOR & CONTROL)
When to Use: Smaller batches like stir-fry, pastas, scrambles
Instructions:
- Lightly oil pan (olive oil recommended)
- Heat over medium heat
- Add sausages
- Cook 3–4 minutes per side (Continue Turning: rotate until evenly browned on all sides)
- Check internal temp reaches 160°F
Notes:
If browning too fast lower heat, add a splash of water and cover briefly.
GRILL (BEST FOR OUTDOOR COOKING)
When to Use: Backyard cooking, larger gatherings
Instructions:
- Set grill to two-zone cooking
- Place sausages over indirect heat first
- Cook 10–12 minutes, turning occasionally
- Finish by moving to direct heat briefly for color
Notes:
Do not leave unattended—flare-ups can split casings.
SMOKER
When to Use: Adding smoke flavor, cooking alongside other proteins
Instructions:
- Preheat smoker to 235°F
- Place sausages with space between links
- Smoke for ~60 minutes (Check internal temp reaches 160°F)
Wood Suggestions:
- Hickory (stronger flavor)
- Oak (balanced)
- Fruit woods (milder)
TEMPERATURE GUIDE
SAFE INTERNAL TEMPERATURE
- 160°F = fully cooked
WHAT HAPPENS IF YOU OVERCOOK
- Fat renders out
- Sausage becomes dry
- Casing wrinkles and splits
COMMON MISTAKES
- Cooking too hot causes split casings and dry interior
- Not using a thermometer leading to undercooked centers and overcooked exteriors
- Walking away from the grill causing sausages to cook quickly and burn
PAIRINGS
Sides
- Potatoes (roasted or mashed)
- Peppers & onions
- Sauerkraut
- Simple salads
Breads
- Buns
- Hoagie rolls
Sauces
- Mustard
- BBQ sauce
- Aioli
Drinks
- Beer (lager, pilsner, amber)
- Cider
- Light red wines
FAMILY FRIENDLY
Very high:
- Mild sausages
- Classic flavors
Moderate:
- Spicy or specialty blends
FINAL NOTE
These sausages are built differently. They’re fresh and hand-crafted clean ingredients. If you cook over moderate heat, use a thermometer and let them rest. You’ll get juicy interiors, snappy casings and full flavor every time.
Not sure which sausage to choose or how to cook a specific flavor?
Ask us in-store—we’ll walk you through exactly how to cook it based on your setup at home.
