Juniper Garlic Sausage
Availablity: Out of Stock
20 Two-Link Packs (Approx. 10lbs Total)
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These superb artisan sausages balance the richness of premium pork with a savory blend of piney juniper berries & sage, cognac, and other carefully selected herbs & spices. They’re delicious as a sausage sandwich or center-of-plate protein.
Link Lab Sausages are made using premium ingredients & traditional, artisan techniques like hand mixing & hand linking. All sausages are packed in natural hog or sheep casings for the characteristic “snap” texture that sausage fans love.
Link Lab produces their sausages in small, 20-pound batches, a level of attention to detail unheard of in the sausage industry. This, coupled with chef’s expertise, a special grind, and hand mixing allows them to develop a far better texture than most sausage on the market.
Most of the pork used in Link Lab sausages is pasture raised on natural feed at Jones Family Farm – a small family farm in Washington State. No antibiotics or hormones are ever added to the feed for any of the meats used. The other ingredients are all real food you’ll recognize, without corn syrup or fillers.
Ingredients: Pork, salt, cognac brandy, juniper berry, parsley, thyme, sage, garlic, onion, quatre e’pice, natural hog casings.
Store Link Lab Sausages in your freezer until you’re ready to use them, then thaw as many packs as you need.
RECIPES & TIPS
Juniper garlic sausages can be cooked in or out of the casing as you would conventional sausages. Try poaching them (in water, stock, broth, or your favorite beer) until cooked through, then finishing them on the grill or in a skillet to caramelize & tighten the casing.