| Frequently
Asked Questions
So what is lean Artisan
European style
Sausage anyway?
 A.
In Europe there are many many different "Sausage" areas. One
of the most famous for awesome, lean sausage is the south of
Holland and northern Belgium. The recipes we use are third
generation and call for NO by products. So you are tasting the
lean meat and spices, not fillers and things like MSG to
enhance flavor. We do not use preservatives and flavor
enhancers, you don't need to if you use high quality products
to begin with.
Q. Why is
frozen Sausage as good or better than fresh Sausage?
 A. We make the
sausage and then freeze it immediately thereby "preserving"
its state. We use freezing instead of additives we cannot even
pronounce. We use only fresh, Natural ingredients. So if you
thaw the sausage over a period of a day or 2 in the
refrigerator and then grill some up, you are getting the
freshest most tasteful product we can provide.
Q: How can we have
some shipped to us?
A: Most times of the
year we can ship 2 to 3 day priority mail, flat rate this is
very economical usually around $15 with the special packaging
material which keeps it frozen. The only variable is extreme
heat situations and then it must go Next Day Air, this can be
"spendy" plan ahead.
Q: What is the best
way to handle the Sausage after I receive it?
A: Sausage is
perishable. Handle carefully and store properly to preserve
freshness. Use right away or freeze. Vacuum-packaged sausage
can be frozen as is.
Thaw frozen sausage slowly in the refrigerator. Do not thaw at
room temperature.
We recommend leaving sausage frozen and in vacuum packages until used to
prolong shelf life. After opening a vacuum package, remove the
remainder of the package. Rewrap sausage tightly to keep air
out. If sausage is moist, wipe dry before repackaging. Proper
storage, safe thawing methods, and prompt usage will eliminate
most sources of sausage spoilage. If, in spite of proper
handling, sausage looks or smells spoiled, use common sense
and discard.
Q: How can I tell
when the sausage is ready to eat?
A: Buy an economical stem thermometer
and reheat to 140 degrees or above.
To Pan-Fry:
Fry sausage over medium heat until nicely browned and
temperature is above 140 degrees
To BBQ: Just heat to 140 degrees
or above and Eat em up
Q: Any secret to serving
great sausage?
A:
Serve it when it is ready and plump! With all of our sausages,
care must be taken not to overcook the sausage, as splitting
of the casing may occur. Sausage should be turned only with
tongs or a turner, not with a fork, as puncturing the casing
will allow flavorful juices to escape. The best sausage cook
top is a flat grill, you can keep the sausage longer with less
attention and you can use the grill for onions! If you like to
entertain, with sausage especially, you owe it to yourself to
have an inexpensive domestic flat top grill. Serve good
mustards, grilled onions and condiments accordingly. If you
want to serve sausage bites after the sausage is cooked. Use a
food warmer and keep the product at 140 degrees or higher. If
you want to serve it from a warmer, it is preferable to keep
it in a nice sauce, BBQ or your favorite sauce. |
