The Cut -
Guess what? You don’t need to be a cooking expert to wow a crowd. This sausage will make you look like an amazing cook with almost zero effort. The first time we had these we were blown away by the flavor. And since our pigs have the freedom and opportunity to use their muscles in the woods, the meat develops and incredible flavor.
The Preparation -
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. This sausage is great cooked off, placed on a bun with cheese and topped with pepper and onions.
The Location -
We grab our sausage from a number of different places on the hog. The first off is "trim" - which is a term used for the trimmings on more select cuts like chops and bacon. After that we grab some fat from the hogs back - and then add in shoulder, picnic, ham, cheek, and shank!
