A classic preparation of encased, ground fresh pork that perfectly showcases flavors of the meat, simply seasoned.
This product ships frozen and should arrive cool the touch. Store in the refrigerator on arrival and use within two weeks of receipt. For best results, cook slowly over low or indirect heat.
Jasper Hill Farm began as a model for value-added production; turning milk into a high-value product achieved profitability for a small scale farm. Pigs have always been a part of this story with their appetite for the by-product of whey and batches of cheese that don't make the grade. Jasper Hill has realized their vision of applying the value-add strategy to pork with a small, USDA inspected facility near the original farm. Whey-fed pork tends to have a concentrated flavor and reveals the complexity of a place-based product in a way that compliments our working landscape and our tables.
Tamworth, spotted gloucester and berkshire hogs are cross bred for heartiness and meat quality on their farm in Craftsbury, Vermont. Seasonally, they are put to pasture in spent vegetable fields to root out weeds while tilling and fertilizing the soil. They also drink protein rich whey, leftover from the cheesemaking process, along with gleaned organic vegetables and artisan cheese bits. Their meat is well structured with nice marbling - succulent and flavorful when cooked.
Because farming pigs is complimentary to their other agricultural pursuits, they are able to keep the scale of operation in balance with natural systems and a focus on quality. This endeavor utilizes what would be compost, and turns it into delicious pork!
This sausage is amazing on pizza in particular. Definitely worth the price.
These are excellent!
I cooked them simply and without any seasoning: Seared for a few minutes on each side (medium to medium high: you don't want to go too high or the casings will split!), then added a bit of water and simmered on medium low, covered, for about 12 minutes until cooked through.
I served them with some fried eggs and a little leftover chicken gravy.
Like most pork sausage, they are a little on the fatty side. For a reference point, I usually eat chicken/turkey sausage which is naturally less fatty. But it's just enough fat to be delicious without being greasy/oily.
I made these in a fry-up from my English husband and Mother-in-Law and they LOVED them. MIL pronounced them "gorgeous" and really fresh tasting. It's hard to get a good, local sausage for a British meal and these were so appreciated.
The platonic ideal of pork sausage.
These are full of great flavor and were super moist when cooked. Very good!
