Heritage Pork Sausages

Often sausages are mishandled in the cooking process and split, losing their juices, and end up on your plate dry. To avoid such catastrophes take your time and go slowly.

On the grill: Always cook sausages indirectly on the grill. Check for doneness with a gentle squeeze or a thermometer. The casings should slowly dry so you get a nice snap, and the inside should just reach 140F. Rest for five minutes and eat!

On the stovetop: Slow and steady wins the race here. Cook in a heavy bottomed pan on low-medium. They should take 10-15 minutes rotating slowly as they brown. Pull them when they reach an internal temp of 140F.

In the oven: Pre-heat your oven to 350 degrees. Cook in a heavy bottomed pan on high heat. Lightly brown each side, then transfer the pan to the oven and cook for an additional 6-8 minutes. Pull out and rest for 5 minutes and serve.