Title
Gilmer's Pork Sausage Mild
The price shown is an estimated deposit based on average weight. We will weigh your specific cut and adjust the final charge (up or down) at fulfillment.
Gilmer's Mild Pork Sausage (Avg Weight 1.0 lb pk)
The "Country Standard" — Pure, Savory, and Versatile. This is the foundational ingredient of a proper Southern kitchen. Sourced from our partners at North Georgia Meat Company (NGM) in Gilmer County, this bulk sausage offers the same premium quality as our patties but in a versatile loose form. Crafted from Heritage breed pork, it possesses a natural richness and moisture content that superior to the rubbery, water-added tubes found in supermarkets. The "Mild" seasoning profile is a comforting blend of sage, salt, and black pepper, providing a deep, savory flavor without the aggressive heat of red pepper. It captures the essence of a traditional farmhouse breakfast.
Why It’s a Staple: It is the ultimate kitchen utility player. Because it comes in a bulk roll, you are not limited to patties. It is the perfect choice for breaking up into a skillet for a non-spicy sausage gravy, mixing into a holiday stuffing, or crumbling into a breakfast casserole where you want the meat to complement, not overpower, the other ingredients.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Bulk Pork Sausage (Mild Seasoning)
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Source: North Georgia Meat Company
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Diet/Breed: Heritage Breed Pork
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Portion Size: Avg 1.0 lb Pack (Loose)
💡 The Chef’s Method: Keep it cold, cook it golden.
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The Prep: Keep the sausage in the refrigerator until the moment you are ready to cook. If the fat gets too warm before hitting the pan, it can "smear" rather than crumble, leading to a dry texture.
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The Pan: Use a stainless steel or cast iron skillet over medium-high heat to develop a fond.
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The Crumble: Use a wooden spoon to break the meat apart as it cooks. For gravy or sauces, you want small, uniform crumbles that brown evenly.
-
The Render: Let it cook until the fat renders out and the meat turns a deep golden brown. Do not rush this step; the color is where the flavor lives.
-
The Finish: If making patties by hand, handle the meat gently and make a small indentation in the center of each patty to prevent it from puffing up into a ball while cooking.
-
Target Temp: 160°F Internal.
Gilmer's Mild Pork Sausage (Avg Weight 1.0 lb pk)
The "Country Standard" — Pure, Savory, and Versatile. This is the foundational ingredient of a proper Southern kitchen. Sourced from our partners at North Georgia Meat Company (NGM) in Gilmer County, this bulk sausage offers the same premium quality as our patties but in a versatile loose form. Crafted from Heritage breed pork, it possesses a natural richness and moisture content that superior to the rubbery, water-added tubes found in supermarkets. The "Mild" seasoning profile is a comforting blend of sage, salt, and black pepper, providing a deep, savory flavor without the aggressive heat of red pepper. It captures the essence of a traditional farmhouse breakfast.
Why It’s a Staple: It is the ultimate kitchen utility player. Because it comes in a bulk roll, you are not limited to patties. It is the perfect choice for breaking up into a skillet for a non-spicy sausage gravy, mixing into a holiday stuffing, or crumbling into a breakfast casserole where you want the meat to complement, not overpower, the other ingredients.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Bulk Pork Sausage (Mild Seasoning)
-
Source: North Georgia Meat Company
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 1.0 lb Pack (Loose)
💡 The Chef’s Method: Keep it cold, cook it golden.
-
The Prep: Keep the sausage in the refrigerator until the moment you are ready to cook. If the fat gets too warm before hitting the pan, it can "smear" rather than crumble, leading to a dry texture.
-
The Pan: Use a stainless steel or cast iron skillet over medium-high heat to develop a fond.
-
The Crumble: Use a wooden spoon to break the meat apart as it cooks. For gravy or sauces, you want small, uniform crumbles that brown evenly.
-
The Render: Let it cook until the fat renders out and the meat turns a deep golden brown. Do not rush this step; the color is where the flavor lives.
-
The Finish: If making patties by hand, handle the meat gently and make a small indentation in the center of each patty to prevent it from puffing up into a ball while cooking.
-
Target Temp: 160°F Internal.