Guide to Sausage

At the simplest level, sausage is ground meat, fat, salt and spices, usually formed into a link. 

With all the different types of meat and all the spices from around the world, that makes for many types of sausage. Then there are the options of smoking or dehydrating it for flavor and preservation. Finally it doesn’t have to be a link - it can be bulk sausage that’s not in a casing. 

The range of flavorings and preparations make sausage a versatile protein in the kitchen. Link sausage (smoked or not) can be grilled, seared in a cast iron skillet, braised in a covered skillet, or boiled depending on what flavor or texture is desired. Loose sausage, like Ground Italian or Ground Chorizo, can be used in sauces, stuffed into peppers or other vegetables, or made into meatballs or patties, or mixed in with burgers or meatloaf.

Below is a guide to the types of sausage we make with our pasture raised pork and beef here at Frydek Heritage Farm.

Smoked Sausage

• Basics: Our smoked sausage is smoked at a low temperature to impart flavor, but not fully pre-cooked. It is packaged with one long ring of smoked sausage.
• Cooking: Whichever cooking method you use, the internal temperature needs to be brought to 160 degrees fahrenheit for pork and/or beef sausage.
• Types: Smoked Pork Sausage, Smoked Jalapeno Pork Sausage, Smoked Jalapeno & Cheese Pork Sausage, Smoked Beef Sausage

Fresh Sausage

• Basics: Our fresh sausages are links with ground meat combined with a variety of spices for different flavor profiles. It is packaged with 4 links per package.
• Cooking: It also needs to be heated to an internal temperature of 160 degrees fahrenheit for pork and/or beef sausage.
• Types: Fresh Links, Italian Links, Cabbage Links, Jalapeno & Cheese Links, Green Onion Links (coming soon)

Breakfast Sizzlers

• Basics: Our breakfast sizzlers are similar to our fresh sausage, just in a thinner link. They are packaged 6 links per package.
• Cooking: Like our fresh sausage, they are not pre-cooked and need to be heated to an internal temperature of 160 degrees fahrenheit. They fry up well in a cast iron skillet.
• Types: Just the one, Breakfast Sizzlers

Ready to Eat Sausage

• Basics: Our Dried Sausage, Summer Sausage and Snack Sticks are smoked until they are cooked through. They are made without any added nitrates or preservatives, so they do need to be refrigerated.
• Cooking: No cooking needed.
• Types: Dried Pork Sausage, Summer Sausage (Beef & Pork), All Beef Snack Sticks, Pepper Jack Snack Sticks (Beef & Pork)

Loose Sausage

• Basics: Our loose sausage is ground meat combined with a variety of spices for different flavor profiles. It is packaged in 1 lb packages.
• Cooking: Depending on the dish being made, loose sausage will need to be browned and broken up to mix into a dish. Or it can be formed into meatballs or patties which will need to be cooked to an internal temperature of 160 degrees fahrenheit for pork and/or beef.
• Types: Ground Italian, Ground Chorizo, Pan Sausage, (and plain Ground Pork without any seasonings)