Title
NGM Smoked Sausage
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.
NGM Smoked Sausage (Avg Weight 1.0 lb pk)
The "Southern Soul" Link — Hickory Smoked and Ready to Snap. This is the authentic taste of the Deep South. Sourced from our partners at North Georgia Meat Company (NGM), this smoked sausage is worlds apart from the rubbery, liquid-smoke-injected ropes you find at the grocery store. Crafted from premium Heritage breed pork, these links are seasoned with a savory blend of spices and then slowly smoked over real hardwood (typically hickory or oak). The result is a sausage with a deep, russet-colored skin that offers a distinct "snap" when you bite into it, revealing a juicy, coarse-ground interior that is rich with smoky, meaty flavor.
Why It’s a Staple: It is the backbone of Low Country cuisine. It is the essential protein for a proper pot of Red Beans and Rice, the heart of a spicy Gumbo, and the mandatory inclusion in a Low Country Boil (Frogmore Stew). Because it is already smoked, it brings a depth of flavor to any pot it touches that fresh sausage simply cannot match. It is also precooked, making it a lifesaver for quick weeknight skillet meals.
The Specs:
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Brand: Standing Stone (in partnership with NGM)
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Cut: Smoked Sausage Links
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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 (4 Links)
💡 The Chef’s Method: The "Bias Cut" for maximum flavor.
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The Shape: If adding to rice or pasta, slice the sausage on a sharp diagonal (bias). This creates larger oval slices with more surface area for browning.
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The Sear: Even though it is smoked, it benefits from heat. Pan-fry the slices in a skillet until the edges curl and crisp up.
-
The Fond: Doing this releases the smoky pork fat into the pan. Use that fat to sauté your "holy trinity" (onions, peppers, celery) for your stew base.
-
The Grill: If eating whole on a bun, score the casing lightly with a knife before grilling. This allows the fat to bubble out and crisp the edges without exploding the sausage.
-
Target Temp: Heat to 160°F. Since it is smoked, you are essentially just reheating it to serving temperature.
NGM Smoked Sausage (Avg Weight 1.0 lb pk)
The "Southern Soul" Link — Hickory Smoked and Ready to Snap. This is the authentic taste of the Deep South. Sourced from our partners at North Georgia Meat Company (NGM), this smoked sausage is worlds apart from the rubbery, liquid-smoke-injected ropes you find at the grocery store. Crafted from premium Heritage breed pork, these links are seasoned with a savory blend of spices and then slowly smoked over real hardwood (typically hickory or oak). The result is a sausage with a deep, russet-colored skin that offers a distinct "snap" when you bite into it, revealing a juicy, coarse-ground interior that is rich with smoky, meaty flavor.
Why It’s a Staple: It is the backbone of Low Country cuisine. It is the essential protein for a proper pot of Red Beans and Rice, the heart of a spicy Gumbo, and the mandatory inclusion in a Low Country Boil (Frogmore Stew). Because it is already smoked, it brings a depth of flavor to any pot it touches that fresh sausage simply cannot match. It is also precooked, making it a lifesaver for quick weeknight skillet meals.
The Specs:
-
Brand: Standing Stone (in partnership with NGM)
-
Cut: Smoked Sausage Links
-
Source: North Georgia Meat Company
-
Diet/Breed: Heritage Breed Pork
-
Portion Size: Avg 1.0 lb Pack (4 Links)
💡 The Chef’s Method: The "Bias Cut" for maximum flavor.
-
The Shape: If adding to rice or pasta, slice the sausage on a sharp diagonal (bias). This creates larger oval slices with more surface area for browning.
-
The Sear: Even though it is smoked, it benefits from heat. Pan-fry the slices in a skillet until the edges curl and crisp up.
-
The Fond: Doing this releases the smoky pork fat into the pan. Use that fat to sauté your "holy trinity" (onions, peppers, celery) for your stew base.
-
The Grill: If eating whole on a bun, score the casing lightly with a knife before grilling. This allows the fat to bubble out and crisp the edges without exploding the sausage.
-
Target Temp: Heat to 160°F. Since it is smoked, you are essentially just reheating it to serving temperature.