Cooking Instructions:  Thaw frozen sausages under refrigeration overnight.  Always use a thermometer & cook to internal temperatures of 160 degrees.  We suggest dry heat cooking methods.  You have options:

-Grill:  Heat your grill to 325-350 degrees.  Sear over hot coals briefly, then cook over indirect heat, low & slow until fully cooked, turning often.  Should take about 10-15 minutes, depending on the placement of the sausage & the heat of your grill.

-Saute:  In a skillet over medium heat, fry the sausages in a touch of neutral oil (olive/grape seed), turning frequently for about 10 minutes or until fully cooked.

-Roast:  Place sausages on a sprayed baking sheet & roast uncovered @ 375 degrees for about 15 minutes, or until fully cooked.  Brown quickly on a grill, or sauté pan to crisp exterior.

**Approximate cooking times are for hog cased sausages.  Decrease time when cooking wieners & skinnier, sheep cased links.  If you’re slicing your cooked sausages, make sure to let rest about 2 minutes before cutting & use a serrated knife for best results.

-Bierocks: Place bierocks on a lightly greased pan & cook in preheated oven at 325 degrees for 15-20 minutes or until hot.

Repeat often.

913-296-8023 thesausagekingofkansascity@gmail.com