What you’re getting
5 Bratwurst-style, jalapeño cheese flavored sausage links from pastured pigs.
Approx. 1.15 lb
Raw. Frozen. Keep frozen or refrigerated.
The pasture difference
If you’ve never had the pleasure of eating pork from pasture-raised pigs, get ready for a delightful surprise. Unlike fish oil supplements or kale smoothies, this part of your healthy lifestyle is easy to love. Pastured pork is deeper in color than grocery store pork, less prone to dryness, and far more flavorful. Once you try it, there’s no going back!
Fast and flavorful
We all have those pinch moments where we need something for dinner now but haven’t had a chance to plan ahead. I’ll tell you the answer: a freezer stocked with sausages. Thaw them in hot water (it’s very quick) and cook them in the oven on the same pan with your favorite vegetables for a one-dish meal you can fall back on through the most stressful seasons of life. Keep a package of store-bought or sourdough buns in the freezer right next to them, and you have one more lightning-fast dinner option that will rival any restaurant.
Cooking tips
Thaw package in the fridge or hot water, then bake at 400 for about 15-20 minutes. You can also sear them on each side in a hot skillet, then add a little water and a tight-fitting lid, reduce the heat to low, and heat another 10-15 minutes. Pork sausages should be cooked to just shy of 160 degrees, then allowed to rest about 3 minutes to finish heating. But there’s no need to get too uptight about these—pork brats are forgiving and will still be delicious if you accidentally leave them on a little too long.
For a special occasion (or just a special weeknight), check out this guide for perfect grilled brats.
How our pigs are raised
Pigs in the pasture are some of the happiest animals in the world. They get to spend every day living their piggy dreams: rooting, munching, and napping. We supplement their wild diet of roots, nuts, and plants with a corn-free, soy-free feed mix based on peanut meal. When it's time to harvest them, we send them to a local, state-inspected butcher for processing. For more information about our farm's practices, check out Our Standards.