Choose sausage for the meals you make most often. Breakfast gravy calls for a different order from links for a cookout or sausage you crumble into pasta sauce. Decide on the meal, then the flavor, form and package size.
Rank flavors before production. Pork batches are 25 lb, or 30 lb for Garlic Pepper. Lamb and goat batches are 30 lb, or 35 lb for Garlic Pepper. Leftover sausage trim comes back as raw, unseasoned grind. Underground Processing sausage options.
Tell us the meal and how much heat you like
Tell the team whether you want the sausage to be the main flavor or a supporting ingredient. Describe the desired heat level in ordinary terms, and remember that “hot” is not a standardized experience for every customer.
If you are comparing samples, prepare them consistently so differences in browning or serving temperature do not dominate the comparison. Follow the applicable cooking directions and record the actual sample identity.
Consider the product form
- Bulk: useful for gravy, sauces or patties you shape at home.
- Patties: convenient when you want ready-shaped portions.
- Links: useful for individual servings.
Check which forms and package sizes are available for your chosen flavor.
The form may matter as much as the seasoning. A household wanting an ingredient for sauce may prefer a different package from one planning individual breakfast portions.
Check the whole ingredient statement
Obtain the ingredient information for the actual product, including the casing and additions such as cheese.
If you need to avoid an ingredient, tell us before choosing the product. A familiar flavor name isn’t enough to answer that question.
Make the first allocation deliberate
If the available trim is limited, choose the products your household will use most. Keep notes about the meals you made and which flavors you would order again.
Put the flavor you’ll use most at the top of the list. If you’re unsure, tell us what you cook and how you want it packaged; we can work through the available choices.