Our Blueberry Maple Sausage is a fresh delicious sausage made with Antibiotic and Hormone-free Indiana Pork, scratch-made blueberry compote, Indiana maple syrup, sea salt and spices. This sausage is really unique because it isn’t sweet and it isn’t totally savory either. It straddles the line. This makes this sausage very versatile! Here are a couple ideas:
Sausage & Waffles
Bake the sausages in the oven at 375F until 145F internal temperature. It should take a thawed sausage approximately 15 minutes. Check the temp with a temperature probe. Once the target temp is reached, remove from the oven and let the sausage rest and cool down. Once cool, slice the sausages on a bias and then place in a hot pan. Brown in the pan and then use to top your waffles. Drizzle maple syrup over the top and get after it!
You are going to need a nice soft brioche style sausage roll for this sandwich. Cut the roll but leave a hinge on one side. Spread soft goat cheese on both sides of the bun. Cook your sausage in the oven at 375F until 145F internal temperature (approximately 15 minutes). Remove from the oven and allow to rest for a minute, then slice the sausage into pieces and re-assemble on the bun. Top with caramelized onions and drizzle a little balsamic vinegar reduction.