Cooking Instructions: Thaw frozen sausages under refrigeration overnight. Always use a thermometer & cook to internal temperatures of 150 degrees for pork / 160 degrees for poultry. We suggest dry heat cooking methods. You have options:
-Grill: Heat your grill to 325-350 degrees. Sear over hot coals briefly, then cook over indirect heat, low & slow until fully cooked, turning often. Should take about 10-15 minutes, depending on the placement of the sausage & the heat of your grill.
-Saute: In a skillet over medium heat, fry the sausages in a touch of neutral oil (olive/grape seed), turning frequently for about 10 minutes or until fully cooked.
-Roast: Place sausages on a sprayed baking sheet & roast uncovered @ 375 degrees for about 15 minutes, or until fully cooked. Brown quickly on a grill, or sauté pan to crisp exterior.
**Approximate cooking times are for hog cased sausages. Decrease time when cooking wieners & skinnier, sheep cased links. If you’re slicing your cooked sausages, make sure to let rest about 2 minutes before cutting & use a serrated knife for best results.