For the best flavor we always recommend dry-brining your steaks for at least 12 hours. Liberally salt the steak on all sides and leave uncovered in the refrigerator on a rack over a tray. This promotes superior searing and even seasoning throughout the steak. Season the steak with cracked black pepper before searing, surface moisture protects the black pepper from burning, even in high temperature searing.

In a preheated pan, sear at high temperature turning every 2 minutes until a golden crust forms on both sides and move to a 400° F oven until the steak reaches 5–7° F below the target cook temperature. Adding a couple of sprigs of thyme can late in the cooking process can really help bring out the beefy flavor. Remove from the heat and rest on a plate or board for at least 10 minutes before cutting.

Final cook temperatures :

Rare - 120°-125° F
Medium Rare - 130°-135° F
Medium - 140°-145° F

We do not recommend cooking beyond medium.

Steaks are best seasoned simply with salt and pepper, and served with fresh, crisp vegetables like lightly charred asparagus, grilled peppers, or a side salad. We personally love to make a pan sauce with crushed blacked pepper corn while the steak rests.

For the best flavor we always recommend dry-brining your steaks for at least 12 hours. Liberally salt the steak on all sides and leave uncovered in the refrigerator on a rack over a tray. This promotes superior searing and even seasoning throughout the steak. Season the steak with cracked black pepper before searing, surface moisture protects the black pepper from burning, even in high temperature searing.

On the grill, sear over the highest temperature zone turning every 2 minutes until a golden crust forms on both sides. Turn down the burner, or move the steak to a low temperature zone until the steak reaches 5-7° F below the target cook temperature. Remove from the heat and rest on a plate or board for at least 10 minutes before cutting.

Final cook temperatures :

Rare - 120°-125° F
Medium Rare - 130°-135° F
Medium - 135°-145° F

We do not recommend cooking beyond medium.

Steaks are best seasoned simply with salt and pepper, and served with fresh, crisp vegetables like lightly charred asparagus, grilled peppers, or a side salad. A simple hollandaise or bearnaise sauce are great pairings on the plate.

For the best flavor we recommend dry-brining your beef roast for at least 24 hours. Salt generously on all sides and leave uncovered in the refrigerator on a rack over a tray. This promotes superior browning and allows the seasoning to penetrate the meat. Season with cracked black pepper before cooking.

Roast fat-side up on a roasting rack in a preheated 450° F oven, until a rich crust begins to form, approximately 15–20 minutes, then reduce the oven to 325° F.

Continue cooking until the center reaches approximately 10° F below your target final temperature. Remove from the oven and rest for 20–30 minutes before carving across the grain.

Final cook temperatures:

Rare — 120°-125° F
Medium rare — 130°-135° F
Medium — 135°-145° F

We do not recommend cooking these roasts beyond medium.

A good beef roast is very accommodating to a variety sides. They can be simple like a baked russet or grilled buttered corn. Or more elevated like potatoes dauphinoise or wild mushroom risotto. Sauces can be simply clarified jus or you can try a dijon cream sauce with a hefty splash of cognac.

For the best flavor we recommend dry-brining for at least 24 hours. Liberally salt the roast on all sides and leave uncovered in the refrigerator on a rack over a tray. Season with cracked black pepper, then sear on all sides in a heavy ovenproof pot with a little oil until deeply browned.

Add onions, garlic as well as your preferred herbs and seasonings, allow to cook on low heat until translucent. Once aromatics have sweated add enough stock to come halfway up the meat. Bring to a gentle simmer, cover tightly and transfer to a 300° F oven.

Cook until a skewer slides into the thickest part with very little resistance, checking occasionally and adding stock if needed. Allow several hours. These cuts often become tender around 195–205° F, but tenderness determines when they are ready. Add chunky diced root vegetables in the last 30-45 minutes or larger, whole pieces in the last hour.

Rest in the cooking liquid for 20–30 minutes before serving. Slice roast across the grain.

We recommend patient, gentle cooking for these cuts.

Braised roasts are simple dishes that require little preparation time. We encourage you to keep it simple and serve braised roasts with carrots and potatoes braised in the cooking liquid. You can also serve with butter or egg noodles, roasted brussels sprouts and bacon, green beans almondine or perhaps yorkshire pudding(popovers).

Typically we encourage you to dry brine your meat before cooking. When cooking these cuts on the smoker we instead recommend gently patting your roast dry and letting letting it rest in the refrigerator on a rack over a pan for 12-24 hours to form a pellicle before smoking. The pellicle will encourage the smoke to penetrate the surface of your roast and impart a deeper smoke flavor. At 225°-250° F you can estimate 1-1.5 hours per pound total cooking time, be sure to add 1-2 hours resting time as well. You should always use a thermometer to check the final temperature.

Preheat your smoker or grill. Be sure to check your pellet level or available fuel before you begin smoking your roast. While your grill or smoker is preheating you should prepare your roast. At this point you can add a thin layer of a binder like mustard, worcestershire sauce, hot sauce or a combination of these. Liberally season all sides of your roast with your favorite spice blend or just salt and black pepper.

Place your roast directly on the rack of your smoker or BBQ grill away from any direct heat sources. Once your roast has reached “the stall” or approximately 155° F you may choose to wrap it in butchers paper to encourage the temperature to more quickly rise past this point. Whether you choose to wrap you roast or not you should now place it in a pan to collect any drippings. You may choose to finish your roast in the oven or continue on your grill or smoker, it has absorbed as much smoke as it will at this point.

We recommend using a digital thermometer capable of being left in the roast while cooking to monitor internal temperature. Cook until a skewer slides into the thickest part with very little resistance. These cuts often become tender around 195–205° F, but tenderness determines when they are ready. If you prefer your roast to have a texture more suited for slicing we recommend you pull from the smoker at 185°-190° F.

Once you have achieved your desired level of doneness we suggest you allow your roast to rest in an insulated cooler for 1-2 hours to allow juices to redistribute. After your roast has rested you may then slice it against the grain or pull\shred it and serve with your favorite sauce or use the drippings as a jus.

For the best flavor we always recommend dry-brining your lamb chops for at least 4 hours or up to 12 hours. Liberally salt the chop on all sides and leave uncovered in the refrigerator on a rack over a tray. This promotes superior searing and even seasoning throughout the chop. Season the lamb with your preferred herbs and spices before searing, surface moisture protects them from burning, even in moderately high temperature searing.

In a preheated pan, sear at medium-high temperature turning every 2-3 minutes until a golden crust forms on both sides. Chops should finish cooking in the pan; however, if you have achieved a nice crust before reaching your preferred level of doneness you may finish the chops in a preheated 400° F oven. Remove from the heat when approximately 5°-7° F and rest covered on a plate or board for 5-10 minutes before cutting\serving.

Final cook temperatures :

Rare - 120°-130° F
Medium Rare - 130°-140° F
Medium - 140°-145° F

We do not recommend cooking beyond medium.

Lamb has a more earthy and richer flavor than beef with distinct grassy background notes. We recommend seasoning with salt, pepper and fresh rosemary with garlic being optional. Lamb loves fat and acid. Try pairing it with roasted balsamic root vegetables, tabbouleh, or a rich Moroccan rice pilaf. We really enjoy serving our pan seared lamb with a nice red wine reduction or a classic bordelaise.

For the best flavor we always recommend dry-brining your lamb chops for 4 hours or up to 12 hours. Liberally salt the chop on all sides and leave uncovered in the refrigerator on a rack. This promotes superior searing and even seasoning throughout the chop. Season the lamb with your preferred herbs and spices before searing, surface moisture protects them from burning, even in mo high temperature searing.

On the grill, sear over a moderately high temperature zone turning every 2-3 minutes until a golden crust forms on both sides. Turn down the burner, or move the chop to a low temperature zone until the chop reaches 5-7° F below the target cook temperature. Remove from the heat and rest on a plate or board for at least 5-10 minutes before cutting.

Final cook temperatures :

Rare - 120°-130° F
Medium Rare - 130°-140° F
Medium - 140°-145° F

We do not recommend cooking beyond medium.

Lamb has a more earthy and richer flavor than beef with distinct grassy background notes. These characteristics are enhanced by the grill. We recommend seasoning with salt, pepper and fresh rosemary with garlic being optional. It serves well with roasted root vegetables, couscous or rice pilaf. Consider a nice potato gratin. We really enjoy grilled lamb with a fresh, bright chimichurri or tzatziki sauce.

For the best flavor we recommend dry-brining your lamb roast for at least 12-24 hours. Salt generously on all sides and leave uncovered in the refrigerator on a rack over a tray. This promotes superior browning and allows the seasoning to penetrate the meat. Season with cracked black pepper and your preferred herbs and spices before cooking.

Roast fat-side up on a roasting rack in a preheated 450° F oven, until a rich crust begins to form, approximately 15–20 minutes, then reduce the oven to 325° F.

Continue cooking until the center reaches approximately 10° F below your target final temperature. Remove from the oven and rest for 20–30 minutes before carving across the grain or between ribs.

Final cook temperatures:

Rare — 120°-125° F
Medium rare — 130°-135° F
Medium — 135°-145° F 

We do not recommend cooking these roasts beyond medium.

Lamb pairs wonderfully with rich sides as well as those with an acerbic bite. Think potatoes anna, maple or honey glazed carrots. Consider even just a light salad with a homemade vinaigrette or green goddess dressing for a great combination.

For the best flavor we recommend dry-brining for at least 24 hours. Liberally salt the roast on all sides and leave uncovered in the refrigerator on a rack over a tray. Season with cracked black pepper as well as your preferred herbs and seasonings, then sear on all sides in a heavy ovenproof pot with a little oil until deeply browned.

Add onions, garlic as well as your preferred herbs and seasonings, allow to cook on low heat until translucent. Once aromatics have sweated add enough stock to come halfway up the meat. Bring to a gentle simmer, cover tightly and transfer to a 300° F oven.

Cook until a skewer slides into the thickest part with very little resistance, checking occasionally and adding stock if needed. Allow several hours. These cuts often become tender around 195–205 ° F, but tenderness determines when they are ready. Add chunky diced root vegetables in the last 30-45 minutes or larger, whole pieces in the last hour.

Rest in the cooking liquid for 20–30 minutes before serving. Slice roasts across the grain or pull apart and shred as desired.

We recommend patient, gentle cooking for these cuts.

Big bold flavors will compliment your braised lamb. Grilled polenta cakes, lemon and garlic smashed potatoes, or try a quick pickled apple a cabbage slaw

For the best flavor we always recommend dry-brining your pork chops for at least 4 hours or up to 12 hours. Liberally salt the chop on all sides and leave uncovered in the refrigerator on a rack over a tray. This promotes superior searing and even seasoning throughout the chop. Season the pork chop with your preferred herbs and spices before searing, surface moisture protects them from burning, even in moderately high temperature searing.

Select a skillet with enough room to accommodate your pork chops and allow space between each piece. Include enough oil, we recommend avocado or grapeseed oil, to lightly coat the whole pan. Approximately 1-2 tablespoons should be plenty, be sure to preheat your pan to medium-high heat.

At this point you may choose to dredge your pork chops in plain all purpose flour or rice flour.

If you have a lot of pork chops work in batches, gently wiping the pan between each batch to avoid scorching leftover dredging material. It is best to place them on a sheet pan and finish them in the oven if doing so.

Sear pork chops for roughly 3-5 minutes, or until a golden brown crust has formed, on each side. Now is a good time to use a thermometer to take their internal temperature.

At this point you may choose to finish cooking your pork chops in a preheated oven at 350° F if they have not reached your preferred level of doneness. Alternatively you can continue cooking them in the pan turning regularly until they have reached your preferred level of doneness. Either way now is a good time to introduce a flavorful cooking liquid, such as stock, wine or red/white wine vinegar if you choose. This will prevent burning and encourage even cooking of your pork chops. 2 tablespoons to a quarter of a cup should be plenty. Be sure to stir up all the brown bits(fond) and incorporate them into the cooking liquid if you are making a pan sauce.

Final cook temperatures :

Medium Rare - 135°-140° F
Medium - 140°-145° F

We do not recommend cooking beyond medium.

Pork is a versatile protein and can be served with a variety of sides or sauces. Braised cabbage, German potato salad, green beans, sauteed broccoli or cauliflower all make great sides for a pan fried pork chop.

For the best flavor we always recommend dry-brining your pork chops for 4 hours or up to overnight. Liberally salt the chop on all sides and leave uncovered in the refrigerator on a rack. This promotes superior searing and even seasoning throughout the chop. Season the pork with your preferred herbs and spices before searing, surface moisture protects them from burning, even in high temperature searing.

On the grill, sear over a highest temperature zone turning every 2-3 minutes until a golden crust forms on both sides. Turn down the burner, or move the chop to a low temperature zone until the chop reaches 5-7° F below the target cook temperature. Remove from the heat and rest on a plate or board for at least 5-10 minutes before cutting.

Final cook temperatures :

Medium Rare - 135°-140° F
Medium - 140°-145° F

We do not recommend cooking beyond medium.

Grilled pork chops are great with robust sides like homemade mac ‘n cheese, Mexican style street corn or roasted paddy pan squash with fresh herbs and citrus.

For the best flavor we recommend dry-brining your lamb roast for at least 12-24 hours. Salt generously on all sides and leave uncovered in the refrigerator on a rack over a tray. This promotes superior browning and allows the seasoning to penetrate the meat. Season with cracked black pepper before cooking.

We enjoy searing pork in an oven safe pan, or transferring to a roasting pan with a rack after searing to promote maillard browning without overcooking. Roast loin fat-side up on a roasting rack in a preheated 350° F

Continue cooking until the center reaches approximately 10° F below your target final temperature. Remove from the oven and rest for 20–30 minutes before carving across the grain.

Final cook temperatures:

Medium rare — 135-140° F
Medium — 140-145° F 

We do not recommend cooking these roasts beyond medium.

Pork roasts can be served alongside a number a dishes including: roasted herbed potatoes, creamy sun dried tomato polenta, or summer squash sauteed with butter and finished with a splash of white wine.

Country style ribs are generally cut from the shoulder, or butt. Like backribs and spareribs they require long low temperatures or braising after searing to promote the best flavor and texture.

As always, we recommend you allow country style ribs to dry brine for 12-24 hours before cooking. However, while we encourage you to allow a pellicle to form, dry brining your spareribs or backribs is not necessary.

Country Style Ribs: Season with your preferred BBQ spice rub, then sear on all sides in a heavy ovenproof pot with a little oil until deeply browned. Add enough stock to come halfway up the meat. Bring to a gentle simmer, cover tightly and transfer to a 300° F oven. Cook until a skewer slides into the thickest part with very little resistance, checking occasionally and adding stock if needed. Allow several hours. These cuts often become tender around 195–205° F, but tenderness determines when they are ready.

*note: If you prefer your country style ribs to have a firmer texture for slicing we recommend you pull them from the braising liquid at an internal temperature of 185° F instead, before moving to the next step.

Carefully remove the ribs from the cooking liquid if any remains and finish ribs by glazing with your preferred BBQ sauce and placing under a preheated broiler until sauce thickens.

Backribs and Spareribs: We believe the most practical approach to cooking ribs is the 3-2-1 method.

Preheat your grill or pellet smoker to 180°-225° F, ignite any pellets or chips for smoke flavor now. Season ribs liberally with your preferred BBQ rub. You may also apply a thin coat of a binder like mustard, worchestershire or hot sauce before adding your rub if you like. Place ribs directly on the rack of your grill or smoker away from any sources of direct heat and allow to cook for 3 hours. After 3 hours pull your ribs off the grill or smoker and wrap them tightly in aluminum foil or butcher paper and add a few ounces of apple cider, butter or stock before placing back on the grill for 2 hours. After 2 hours carefully remove ribs from their wrapping. Brush them with your favorite BBQ sauce and allow to cook for another hour uncovered to set the glaze.

BBQ ribs are a decadent treat, made with love and care. We suggest your sides reflect the effort you put into making your ribs. Enjoy them with slow braised collard greens and smoked hocks, your famous mac n’ cheese, Boston baked beans with seared granny smith apples. Don’t forget dessert!

Typically we encourage you to dry brine your meat before cooking. When cooking these cuts on the smoker we instead recommend gently patting your roast dry and letting letting it rest in the refrigerator on a rack for 12-24 hours to form a pellicle before smoking. The pellicle will encourage the smoke to penetrate the surface of your roast and impart a deeper smoke flavor. At 225°-250° F you can estimate 1-1.5 hours per pound total cooking time, be sure to add 1-2 hours resting time as well.

Preheat your smoker or grill. Be sure to check your pellet level or available fuel before you begin smoking your roast. Ignite any pellets or wood chips for smoking now. While your grill or smoker is preheating you should prepare your roast. At this point you can add a thin layer of a binder like mustard, worcestershire sauce, hot sauce or a combination of these. Liberally season all sides of your roast with your favorite spice blend or just salt and black pepper.

Place your roast directly on the rack of your smoker or BBQ grill away from any direct heat sources. Once your roast has reached “the stall” or approximately 155° F you may choose to wrap it in butchers paper to encourage the temperature to more quickly rise past this point. Whether you choose to wrap you roast or not you should now place it in a pan to collect any drippings. You may choose to finish your roast in the oven or continue on your grill or smoker, it has absorbed as much smoke as it will at this point.

We recommend using a digital thermometer capable of being left in the roast while cooking to monitor internal temperature. Cook until a skewer slides into the thickest part with very little resistance. These cuts often become tender around 195–205° F, but tenderness determines when they are ready.

Once you have achieved your desired level of doneness we suggest you allow your roast to rest in an insulated cooler for 1-2 hours to allow juices to redistribute. After your roast has rested you may then slice it against the grain or pull\shred it as you desire.

Like the BBQ ribs, let the time and effort you put into your pork shoulder show in the dishes you serve alongside it. Make a peach cobbler from scratch, fix up some twice baked potatoes or fresh baked cornbread.

For the best flavor we always recommend dry-brining your chicken for at least 8-12 hours or up to 24 hours. Lightly salt the cut of chicken on all sides and leave uncovered in the refrigerator on a rack over a tray. This promotes superior searing and even seasoning throughout the chicken. Season the chicken with black pepper as well as your preferred herbs and spices before searing, surface moisture protects the spices from burning, even in moderately high temperature searing.

Select a skillet with enough room to accommodate your chicken and allow space between each piece. Include enough oil to lightly coat the whole pan, we recommend avocado or grapeseed oil. Approximately 1-2 tablespoons should be plenty, be sure to preheat your pan to medium-high heat.

At this point you may choose to dredge your chicken in plain all purpose flour or rice flour.

If you have a lot of chicken work in batches, gently wiping your pan clean between each batch to avoid scorching leftover dredging material. It is best to place them on a sheet pan and finish them in the oven if doing so.

Sear chicken for roughly 5-7 minutes, or until a golden brown crust has formed, on each side.

At this point you may choose to finish cooking your chicken in a preheated oven at 350° F until it reaches 165° internally. Alternatively you can continue cooking it in the pan turning regularly until it has reached an internal temperature of 165° F. Either way now is a good time to introduce a flavorful cooking liquid, such as chicken stock or red/white wine vinegar. This will prevent burning and encourage even cooking of your chicken. 2 tablespoons to a quarter of a cup should be plenty. Be sure to stir up all the brown bits(fond) and incorporate them into the cooking liquid.

Final cook temperature :

165° F

We do not recommend serving chicken cooked below 165° F.

Pan seared chicken is a wonderful quick and easy dish to serve with a pan sauce. It also works beautifully with a piccata sauce. Serve it with lightly steamed vegetables and white or wild rice. Leftovers can be served the next day as the protein for a healthy dinner salad.

For the best flavor we always recommend dry-brining your chicken for at least 8-12 hours or up to 24 hours. Lightly salt the cut of chicken on all sides and leave uncovered in the refrigerator on a rack over a tray. This promotes superior searing and even seasoning throughout the chicken. Season the chicken with black pepper as well as your preferred herbs and spices before searing, surface moisture protects the spices from burning, even in moderately high temperature searing.

On the grill, sear over a moderately high temperature zone turning every 2-3 minutes until a golden crust forms on both sides. Turn down the burner, or move the chicken to a low temperature zone. At this point you may glaze the chicken with a sauce if you like. Continue cooking until the chicken reaches the target cook temperature, applying glaze or basting regularly. Remove from the heat and rest on a plate or board for at least 10 minutes before serving.

Final cook temperature :

165° F

We do not recommend cooking below 165° F

Chicken can be seasoned with a myriad of herbs and spices. Takes well to almost any marinade. It is a versatile protein and we almost always start simply with salt and pepper. Try serving your grilled chicken with a rich coleslaw or Waldorf salad. Keep up the good work on the grill with some zucchini and prosciutto involtini or grilled sweet potato steak fries. You can even just keep it simple with a garden or caesar salad.

Cooking your chicken in the oven keeps your range top free to make sauces and sides while your poultry roasts away almost effortlessly. As usual, dry brining is a good way to ensure your half, whole or spatchcocked chicken stays juicy. Lightly coat all sides of your chicken with kosher salt and allow to rest on a rack over a tray in the refrigerator for 12-24 hours, or read ahead for another technique.

We recommend roasting your whole chicken at 400° and your half chickens and spatchcocked birds at 425° F to encourage full browning and crispy fully rendered skin. Simply place your whole, half or spatchcocked chicken on a sheet pan either lined with parchment paper or silicon baking sheet and sprayed with non-stick pan spray and place on the middle rack of your preheated oven. Alternatively you can place the chicken over a bed of equal parts carrot, celery and onion to roast but you should still line and spray your pan.

If you prefer you can slow roast\smoke your poultry over 3-4 hours at 225°-250° F. We do not recommend cooking chicken any lower or slower than this as it could possibly linger too long in the danger zone(40°-140° F). Always use a thermometer to check the internal temperature at the meats thickest point before serving. Be sure to save the dripping to make a sauce or gravy.

Though debated by some, wet brining is a technique used by many to encourage juicier whole roast birds. If you choose to do so be sure to weigh your ingredients and follow a trusted recipe. It is not necessary to both dry and wet brine your poultry, please skip dry brining if you choose to wet brine. Typically 50 to 60 grams of kosher salt and 10 grams of sugar per liter of water is standard. Changing the water for a flavorful liquid like apple juice is also common, however you should omit any additional sugars. You may also choose to add aromatics such as bay leaves, peppercorns, whole allspice berries or cinnamon. If adding aromatics allow them to simmer gently for 5-10 minutes and let brine cool completely in the refrigerator before submerging your half, whole or spatchcocked bird. Allow to rest completely submerged in brine for a minimum of 6 hours, but no longer than 24 hours. Once removed from brine, place on a rack and gently pat dry. Allow chicken to rest uncovered on a wire rack in the refrigerator for 8-12 hours before roasting as described above.

Final cook temperature:

165° F

Roasted chicken is a versatile protein that goes well with a number of sides depending on your preparation, come and talk to one of or skilled staff for suggestions!

Not all sausages are made the same and some cooking methods work better for different styles of sausage. We want to make working with our products a fun and enjoyable process for everyone, experienced and new. Listed below are each of our preferred methods for cooking all our sausages. Some sausages you will see listed under multiple cooking methods. Pick one that seems suited to you, your kitchen space or your dish.

If you can’t decide: Almost all of our sausage links can simply be cooked in the oven at 325° F on a sheet pan lined with parchment paper or a silicon baking mat sprayed with any non-stick cooking spray on the center rack until they reach an internal temperature of 165° F. Served immediately or reserved for use in your favorite dishes.

Casing Off: Italian, Bratwurst, Andoullie, Breakfast Sausage, Chorizo.

These sausages all work well out of their casing. You can make bratwurst patties for brat burgers, use the italian sausage in meatballs or for sauce. Cook up the breakfast sausage into crumbles and make gravy, or add it to an omelette.

Place the sausage on a cutting board with the curve facing up towards you like a smiley-face. To remove the outer casing by simply make a cut lengthwise along the inner curve of each sausage with a knife, from tip to tip. Turn each sausage over one at a time so the cut side is now facing down and push down on the outer curve of the sausage, towards the cutting board. The casing should peel of with just a little work.

At this point you may choose to shape the sausage into patties, add it to your meatball recipe or cook it loose and break it up in the pan with a wooden utensil into crumbles.

To Cook Patties: Don’t preheat your pan. Select a pan large enough to accommodate each patty with a small space between each. Place each patty in the pan and add a small amount of water, 1-2 tablespoons or just enough to cover the bottom of the pan. Turn your stovetop on and set it anywhere from the low-medium to medium heat setting. After a short time the water will begin to simmer. At this point you should cover the sausages, turn your heat up to medium and allow to continue cooking until the water has completely evaporated, another 3-5 minutes. Remove the lid and allow any water to evaporate. Continue cooking sausage flipping every other minute until browned on both sides. Sausages on the inside of your of your pan may brown quicker than those on the outside edges. It is OK to move them around to ensure they brown evenly. Once the patties have reached your preferred level of browning remove them from them pan and ensure they have reached 165° F with a kitchen thermometer. Sausage patties are ready to serve immediately or may rest covered and served warm with other sides and accompaniments.

To Cook Loose Sausage: Select a pan large enough to accommodate your mass of loose sausage. Go ahead and preheat your pan to medium high heat with 1-2 tablespoons of your preferred cooking oil before adding the loose sausage. Sausage should sizzle upon contact with the pan. Using a calm chopping\pressing motion with a wooden spoon or spatula gently break up and move your loose sausage around the pan. At this point you may choose how finely textured you want your sausage to be by leaving small to medium sized chunks ranging in size from a small marble to a quarter or continue braking up chunks until they are the size of peas or smaller. The sausage will continue to brown while you are doing this. If at anytime you notice undesired charring\blackening or the sausage has reached your desired level or browning add a splash of water to the pan, 2-3 tablespoons should be enough, and allow sausage to finish cooking as the water simmers away. You may now incorporate your sausage chunks into your favorite marinara or other sauce. Alternatively you may refrigerate your sausage for up to five days and add it to your scrambles or omelettes, gravies or other recipes requiring cooked sausage.

Casing on: Knackwurst, Bockwurst, Bratwurst, Breakfast Sausage, Italian, Chorizo, Chicken Sausage, Chicken Apricot, Maple Breakfast, Sai Ua, English Bangers.

To pan fry with casings on: To pan fry your sausage links whole you can simply follow the instructions above to cook sausage patties but leave them in their casings. Always check that the internal temperature has reached 160° F for beef, pork and lamb sausages before serving and 165° F for any poultry sausage.

Final Cook temperatures:

Beef, pork and lamb sausages-160° F

Chicken and turkey sausages-165° F

Bratwurst, Chorizo, Italian, Lamb Merguez, Chicken Sausage, Texas Hot Link, Sai Ua, Chicken Apricot, Boerewors, All Beef Patties.

Grilling sausages and hamburgers are well suited to each other. The process is very much the same with some difference in the final preferred temperature of ground beef burgers.

First we suggest you allow your hamburger patty or sausage link to sit uncovered in the refrigerator for 2-4 hours or up to 12. This will reduce surface moisture and encourage maillard browning on your sausage link or ground beef patty. At this time you may sprinkle a moderate amount of salt on your burger patties, smoked salt works great here. You may also season them with cracked black pepper or other herbs and spices to your liking.

On the grill, sear over the highest temperature zone turning every 2-3 minutes until a deep brown crust forms on both sides. Turn down the burner, or move the link or patty to a low temperature zone until the link or patty reaches 5-7° F below the target cook temperature. Remove from the heat and rest on a plate or board for at least 5-10 minutes before serving.

Final cook temperatures for ground beef patties:

Rare — 120°-125° F
Medium rare — 130°-135° F
Medium — 135°-145° F Med Well —145°-155° F Well Done —155°-165° F

Final cook temperatures for linked\loose sausages:

Beef, Pork and Lamb — 160° F Ground Chicken and Turkey —165° F

Sausages and burgers can be served in so many ways we couldn’t possibly list them all here. We encourage you to stop by and discuss recipes and preparations with our trained staff, maybe you can make a few suggestions to us!

Bratwurst, Chorizo, Italian, Texas Hot link, Knackwurst, Boerewors, Lamb Merguez, Andoullie.

We are currently suggesting that all of our sausages be hot smoked at temperatures ranging no lower than 200°-225° F until reaching the suggested internal cooking temperature. Ground meats and sausages should not be left in the danger zone (40°-140° F) for more than two hours as per USDA\FDA recommendation.

First, you should allow your sausage links to rest uncovered on a rack in the refrigerator for 12-24 hours to encourage a pellicle to form before smoking. The pellicle will allow for smoke to more readily penetrate the casing and develop more smoke flavor.

Preheat your grill or smoker to 200°-225° F and ignite any wood chips or smoker tubes you are using. Place sausages directly on the rack away from direct heat and cover until they have reached the recommended internal cooking temperature. There will be no carry-over cooking.

After sausages have reached the recommended internal temperature immerse them in a 50\50 mixture of ice and water. Allow sausages to cool in the ice bath for 5-10 minutes. This will arrest cooking, tighten the case and ensure a good “snap”. You may now choose to allow the sausages to bloom at room temperature for up to one hour before storing under refrigeration. Consume or freeze within 5 days.

Final cook temperatures:

Beef, pork and lamb Sausages — 160°F

Chicken and Turkey Sausages — 165° F

Smoked sausages are a fantastic addition to many meals. You can slice them cold to serve with pickled vegetables and different mustards. Incorporate them into pasta dishes, serve hot alongside spätzle with brown butter and sage. Or heat them up and serve dressed with your favorite toppings on a bun. We encourage you to stop by and discuss recipes and preparations with our trained staff, maybe you can make a few suggestions to us!