Country Link Sausage

Pork Breakfast Sausage Brochure

• Thaw in refrigerator.
• Preheat skillet to 350°F.
• Add 2 tablespoons of oil (optional).
• Place sausage patties in skillet. As sausage begins to fry, cover and turn approximately every 2 minutes.
• Cook until done (160˚ internally).
• Serve hot.

• Thaw completely in the refrigerator.
• To remove chub from casing, take a sharp knife and cut through casing lengthwise. Start at one edge of cut and peel casing away from sausage.
• You will notice that the outer edge of the meat is firmer and you should try to retain this outer edge as you peel. Or if you prefer, slice the sausage one-half inch (or less) thick and peel the casing from each slice being careful to retain the outer edge of the meat.
• Preheat skillet to 350°F
• As sausage begins to fry, cover and turn approximately every 2 minutes.
• Cook until done (160˚ internally). Serve hot.

Helpful Hint: Slicing too thick or overcooking will make the sausage tough.

• Thaw completely in refrigerator.
• Preheat skillet to 350°F.
• Place link sausage in skillet and cook for 8 minutes on each side.
• Brown sausages, turning frequently.
• Cook until done (160˚ internally). Serve hot.

• Thaw completely in refrigerator.
• Preheat skillet on medium heat.
• Add ¼ cup water to covered skillet.
• Cook approximately 7 minutes each side.
• Remove cover and brown both sides of sausage.
• Cook until done (160˚ internally). Serve hot.