You will likely find our butcher’s version of country pork sausage in your cooler this month. This is fresh sausage, not smoked, so we avoid the preservatives. Just our pure pork meat and lard. You have three options for cooking – steam/boil, skillet or grill. I prefer, in this order, grill, skillet, steam/boil. I like to brown the skin as well as cook the meat throughout. My German brother-in-law cooks all of his sausage in hot water. To each his own.
It's quality sausage however you cook it.