by Matthew Bernstein, Downtown Meat Department
Grilling is Matt’s favorite preparation for the Co-op’s handmade sausage links. All of our in-house sausages are crafted with attention to detail by Co-op meat department staff, using high-quality meats and seasonings.
About a year and a half back, we undertook an exciting new project and started making our own pork sausage links. Our goal: make a bodacious sausage, in-house, from scratch. To accomplish this we cut and grind pork shoulder, mix in seasonings, and then stuff our sausages by hand—a timely process that results in a tasty sausage with great texture.
"Next time you’re looking for something special to bring to a barbeque, give our in-house links a try. You won’t be disappointed."
The star of the show is the pork shoulder from Beeler’s Pure Pork. Beeler’s raises pork that is 100 percent free of antibiotics and growth hormones. The fat content of their pigs lends itself well to making a very juicy and flavorful sausage.
At first we only offered Mild Italian Sausage Links. After overwhelmingly positive feedback from customers and staff alike, we’ve expanded our selection to include Hot Italian Links and Beer Brats. At our Downtown store, we also make an Andouille. For those who prefer a leaner sausage, try our Italian Chicken Links made with organic chicken from Draper Valley Farms.
Although all varieties can be cooked on the grill or the stovetop, grilling tends to bring out the best flavor and texture in our links. Cook all chicken varieties to an internal temperature of 165 degrees Fahrenheit, and pork varieties to 160 degrees. My favorite sausage to toss on the grill this year has been the Beer Brat. I serve mine on a Breadfarm hoagie roll with Bubbies Saurkraut and whatever mustard I have in the fridge. We use Trumer Pils in our beer brats, so if you enjoy a cold beer with your brat that would be a perfect choice.
Next time you’re looking for something special to bring to a barbeque, give our in-house links a try. You won’t be disappointed.
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