Bulk Pork Sausage

Store in the coldest part of your fridge and use within a day of purchase, or freeze immediately. Keep away from other raw meats to prevent cross-contamination.

Break it up as it cooks for even browning and crumbly texture—use a wooden spoon to stir.

Brown it first without other ingredients to render the fat and develop flavor.

Don't overcrowd the pan; cook in batches if needed for better browning.

Check for doneness at 160°F (71°C) internal temperature.

Using low heat, which causes the meat to steam rather than brown.

Stirring constantly; let it sit a moment between stirs to develop color.

Cooking straight from the fridge—it takes much longer to brown.