• Blueberry Maple Sausage Links
  • Blueberry Maple Sausage Links
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Serendipity Farm

Blueberry Maple Sausage Links

Blueberry Maple Sausage Links

$14.00
$14.00
SALE Sold out
  • No Antibiotics
  • All Natural
  • Humanely Raised

1 lb package - avg 12 links

If you love Maine - you will love these breakfast sausage links - made with Maine blueberries and Maine maple syrup. We've tried them - and we're hooked. A great treat for breakfast!

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. 

Details

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

Shipping

  • 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 
  • MINIMUM ORDER $75

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.

View full details

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.

FAQs

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.

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.

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

The rules of cooking meat still apply to sausages:You do not want to overcook them. 

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