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Serendipity Farm

Breakfast Sausage Links

Breakfast Sausage Links

Regular price $12.50
Regular price Sale price $12.50
SALE Sold out
  • No Antibiotics
  • All Natural
  • Humanely Raised

1 lb package - avg 12 links

These hand-made, small-batch breakfast sausages are the stuff breakfast and grill dreams are made. Crafted from Serendipity Farm pasture-raised pork this breakfast sausage is made with the highest quality meat you can find (no fillers here!).

And because they're made with meat raised on regeneratively-farm lands, they’re better for you and better for the planet—now, that’s delicious!

We are excited to be partnering with Serendipity Farm in Bradford, Maine. The Lorette family has been raising livestock for 45 years. Their pork has many fans and a well-earned reputation for being exceptional.


  • 1 lb package with 11-12 links
  • Ingredients: Pork, salt, spices, sugar
  • Serendipity Farm, Bradford, Maine
  • All Natural - No Antibiotics - No Hormones
  • USDA inspected
  • Flash Frozen and Wrapped In Air-Tight Cryovac - Will Last 12 Months In Your Freezer


  • FREE SHIPPING on orders $129 and above
  • $19.95 on orders under $129
  • We ship to these states: CT, DE, DC, ME, MA, MD, NH, NJ, NY, OH, PA, RI, VA, VT, WV
  • Your meat is shipped frozen
  • We ship Monday-Thursday.
  • New England orders arrive the next day. Outside New England, orders arrive the second day.
  • You will receive an email with your tracking number when your order ships 
  • Insulated shipping boxes (compostable)  insure your meat arrives cold/frozen
  • We use dry ice and ice blankets 

Cooking Tips

Three ways to cook our breakfast sausage:

Pan-frying: Heat a non-stick skillet over medium heat and add a little oil or butter. Place the sausage in the pan and cook for 8-10 minutes, turning occasionally, until browned on the outside and cooked through on the inside.

Baking: Preheat your oven to 375°F. Place the sausage on a baking sheet and bake for 20-25 minutes, or until the sausage is browned and cooked through.

Grilling: Preheat your grill to medium-high heat. Grill the sausage for 12-15 minutes, turning occasionally, until browned on the outside and cooked through on the inside.

Regardless of the cooking method you choose, make sure to use a meat thermometer to ensure that the internal temperature of the sausage reaches at least 160°F.

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Pork raised the way nature intended

Pigs are beautiful creatures. Which is why it is such a shame to see the cruel conditions in which they are conventionally raised.

We’re lucky that our neighbor George Lorette of Serendipity Farms raises pigs for us.

George believes in letting the pigs be pigs. At Serendipity Farm, the pigs have access to outdoors 365 days a year. They are not injected with antibiotics or growth hormones. 

The result is pork that tastes like pork should taste - juicy, savory and slightly sweet. The way nature intended.

Farmer Dan's Note

We proudly source our pork from our neighbors, Serendipity Farm. Everything about their operation is different (and better) than conventional pork factory farms - and you can tell by the real pork flavor in everything from the bacon to the pork chops.


We have partnered with a neighbor, Serendipity Farm in Bradford, Maine for our all-natural, pasture-raised pork. Serendipity is owned by George Lorette. The pigs are processed at Herring Brothers in Guilford,Maine (the same processor we use for our beef). Herring Brothers is family-owned and USDA inspected.

Our pork is sourced from our neighbor, George Lorette, who owns Serendipity Farm in Bradford, Maine. There are quite a few differences between George's pigs and conventional pigs - including the quality of the living conditions. Supermarket pork is raised in confined feeding operations, where pigs have no access to outdoors for their entire lives. At Serendipity, the pigs have access to outdoors 365 days a year. Serendipity pigs do not receive antibiotics or growth hormones, which are commonly used with conventional pigs.

Color doesn’t matter – as long as the sausage is 160 degrees F the color does not matter.

The target cooked temperature of a raw sausage is 160 degrees Fahrenheit, and at a steady 160 degrees. Any higher temperature will cause the fat inside the sausage to melt and drip out producing a dry, less tasty sausage. There should be no pink color in the sausage.