COOKING INSTRUCTIONS

In answer to our second-most asked question, “How do I cook them?” we offer the following suggestions.  Cook from the thawed state when possible (to thaw, place in fridge the night before).  If cooking from frozen, place the sausages in a pot of very hot (not boiling) water for about 10 minutes, then cook following instructions below. 

BAR-B-Q:  Medium-low for approximately 15-20 minutes, turning until brown on all sides

TOASTER OVEN/OVEN: On tin-foil-lined tray, cook at 325° for approximately 35-40 minutes

BROIL:  On “High”, cook until brown on one side; turn and brown (approximately 15 minutes in total)

FRY:  In skillet with a small amount of stock, water, or oil, cook and turn until brown.  Finish in microwave for approximately 30 seconds per sausage, to ensure proper internal temperature

CAMPFIRE:  Although we haven’t tried this method ourselves we’re told by our customers that it works great!  Lay sausages on a wire grill and cook over an open fire until brown all over

NOTES:  When serving slices of sausage (on appetizer trays, for example), cook FIRST, then cut.

Use Full Monty varieties as you would use hamburger - in pasta, casseroles, soups, on pizza, etc. 

NOTE:  THE CALGARY HEALTH REGION RECOMMENDS COOKING CHICKEN TO
AN INTERNAL TEMPERATURE OF 82°C (180°F)