Guide to Sausage

May 16, 2022

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


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


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)
Julie Lowe

How are Duck Eggs Different from Chicken Eggs?

Jun 22nd, 2021 Read more...

How to Safely Thaw Frozen Meat

May 11th, 2021 Read more...