Our sausages are made with carefully selected trim from the entire hog. We only put lean meat and back fat into our sausages, making sure to trim out all the undesirable bits (ahem, unlike some other links out there). We season them with our own custom blend of herbs, spices, and fresh ingredients to give it great texture and flavor. Note that our bacon cure does include some sodium nitrate. Sodium Nitrate is a naturally occurring chemical compound that is found in water, soil, plants, and our own bodies, and has long been used in different forms to prevent spoiling. We use a pure version of sodium nitrate to help preserve our cured products and keep you safe.
We always suggest starting our sausages on low heat, then crisping them up at the end. The indirect cooking method will prevent the natural casing from exploding and drying out your sausage. Either cook these little links on the stove or put them in a cold oven as it preheats to 350℉, then allow to cook until golden brown, turning after 7-10 minutes.