How to Prepare Maple Sausage
Guide by Jenn de la Vega, @Randwiches
The maple sausages in your Fall share are from Lancaster Farm Fresh in Pennsylvania. They're open-ended pork links spiked with a little sweet from the maple and savory from a hit of vinegar.
How to store pork sausages:
- Meats should only be frozen twice ever, so once you receive your frozen packs, put them in the freezer immediately.
- If you plan to serve them, defrost in the fridge in a dish or sheet pan overnight.
- Do not stack anything on top of them or the filling will escape from the casing.
How to cook pork sausages:
You do not need to use any oil because sausages already have a percentage of fat in them. Using vegetable oil at high heat can make them pop their skins off.
Serve 2 links per person.
- Place sausages in a pan on medium heat.
- Wash your hands after handling because they are raw.
- Using a wooden spoon or spatula, move the sausages around every minute to brown all the sides.
- Cook for 5 minutes and check the temperature, they will be safe to eat above 160 degrees F.
- Cut into the middle to check doneness, they should not be pink on the inside but opaque.
How to serve pork sausages:
- Serve them whole with a side of eggs and toast.
- Slice them into small chunks for omelet fillings, topping bowls of pasta or grains.
- Cut them lengthwise so they will lay flat in sandwiches.
- Remove their casings and cook them like little burger patties for sliders or biscuits.
How do you like your sausage? Let Jenn de la Vega know on Twitter: @Randwiches