Start your sausage order with the cuts you want to keep. A shoulder reserved for roasts cannot supply that same meat to sausage. Once the chops, roasts and other products are planned, choose the sausage your household will actually use.
Give your first choice priority
If breakfast sausage disappears quickly at your house, put it first. A specialty flavor you cook twice a year may deserve a smaller place in the order.
Pork sausage flavors use 25-pound batches, or 30 pounds for Garlic Pepper. Rank your flavors before we start. We begin making sausage as the first hog is cut, so we don’t call afterward to decide where the trim should go.
For example, two standard 25-pound batches require 50 pounds allocated to those batches. That is planning arithmetic, not a promise that every hog provides 50 pounds of sausage after the other cuts are reserved.
Write down:
- First choice: The product you want filled first.
- Second choice: The next product if enough meat remains.
- Remainder: Leftover sausage trim comes back as raw, unseasoned grind.
Choose the form as well as the flavor
| Form | Useful when you regularly cook |
|---|---|
| Bulk | Gravy, sauces, crumbles or patties shaped at home |
| Patties | Breakfast portions and sandwiches |
| Links | Individual servings for the meal you have planned |
Choose from flavors such as Mild, Maple, Andouille, Bratwurst, Chorizo and Italian styles. Tell us which flavor you want and whether you prefer bulk, patties or links so we can confirm the options for your order.
Raise ingredient questions before the order is final. A flavor name won’t tell you whether the sausage contains milk, wheat, sugar or another ingredient you need to avoid. Cheese and other additions need their own check.
Put the whole decision on the cut sheet
Record flavor priorities, product forms and package preferences before processing day.
Review Underground Processing's sausage options alongside the pork cutting choices. Choose the combination that fits your meals and the meat available from your hog.