A Poffenberger Family favorite. Nothing gets closer to our northern Bavarian heritage than our Fresh Sausage. Made with 72% lean pork for just the right balance of leanness, Black Pepper, Salt, Mustard Seed, and just the right amount of garlic to round out the flavor. Boiled, Grilled, or Slow Smoked, our Fresh Sausage really hits home.
Made with just lean pork, salt, black pepper, and mustard seed. Our FRESH sausage is a traditional favorite for smoking on the pit.
A must have for “the most important meal of the day”. Our BREAKFAST LINKS are made with lean pork and stuffed in a sheep casing. The flavor profile yields a pleasing taste of sage with a nice balance of finely ground black pepper.
FRESH SAUSAGE PREPARATION TIPS: Our FRESH SAUSAGE is NOT FULLY COOKED. When preparing our fresh sausage, always remember to cook the sausage until the internal temperature reaches 160 degrees fahrenheit. When preparing our fresh sausage on the grill or smoker, we recommend using indirect heat at a low temperature of 225-250 degrees fahrenheit, taking extra care not to over cook the sausage so the casing does not split. Don’t have enough time to fire up the grill or smoker? A traditional way to prepare our smoked sausage is to simply boil it in a pan of water until the internal temperature reaches 160 degrees fahrenheit.
BREAKFAST LINKS PREPARATION TIPS: Our BREAKFAST LINKS are NOT FULLY COOKED. When preparing our breakfast links, always remember to cook fully the sausage until the internal temperature reaches 160 degrees fahrenheit. When preparing our breakfast links, we recommend pan searing it in a skillet with approximately 1/8 inch of water in it. Periodically stir or turn the product as to allow the breakfast links to cook evenly. Take extra care not to over cook the sausage so the casing does not split. You will notice the casing will sear and turn a golden brown color when almost ready. Always remember to check the internal temperature for doneness.