Pork · Sausage and ground
Pork Sausage
Ground pork seasoned and sold in links or bulk. Needs thorough cooking when fresh.
Photo coming soon
| Animal | Pork |
|---|---|
| Section | Sausage and ground |
| Bone | Boneless |
| Tenderness | Tender |
| Also called | breakfast sausage, fresh sausage, sausage links, bulk sausage |
Best ways to cook it
- Pan-sear
- Grill
- Roast
- Fry
About this cut
What it is and how to use it
Fresh pork sausage is ground pork mixed with salt and seasonings such as sage, pepper, or fennel. It is sold in links stuffed in casings, as patties, or in bulk. The ratio of fat to lean affects juiciness. Fresh sausage is raw and has to be fully cooked. It is good grilled, pan-fried, or baked, and bulk sausage is used in gravy, dressing, and sauces.
Cook’s tipCook fresh pork sausage to 160°F. Cook links gently so the casings do not split.
Read moreSausage Doneness: Safe Temps for Every KindSafe Meat Cooking Temperatures Chart (USDA)Hot Dog Styles: 12 Regional Toppings Guide
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Find us
Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
Deer season: evening drop-off 6–9 PM. See all hours