Many of our customers often ask “What is the best way to prepare Zeigler’s Sausages?” They also ask for suggestions on how to use Zeigler’s Sausages in recipes.

Since we are asked these two questions the most often, here are some tips and tricks for cooking, along with some favorite recipes.

Storing and Handling

If frozen, thaw overnight in the refrigerator. Always keep Zeigler’s Sausages refrigerated at a temperature of 40 degrees or lower.

Once thawed, we recommend that you cook your Zeigler’s Sausages within two days.

If you are not going to cook your Zeigler’s Sausages immediately, they can be kept frozen in a freezer or vacuum seal bag for up to two months.

Once you have cooked your Zeigler’s Sausages, eat or freeze within four days. Cooked sausages can be frozen for up to three months.

Cooking Tips and Tricks

Zeigler’s Sausages are made from heritage pork and should be prepared properly for optimal flavor. In other words….you’re starting with great sausages, so don’t mess ’em up. Cook to 150 degrees Fahrenheit and let them rest; the carryover temperature will ensure that your sausage is cooked to perfection. Also, don’t slice in half or pierce the casings prior to cooking – your sausage will be dry. And no one likes a dry sausage.
There are several ways to approach cooking Zeigler’s Sausages – baked or prepared on the grill are our two favorites. As a rule of thumb, let the sausages sit out for about 10 minutes or so prior to cooking them. This brings them up to room temp a bit, and ensures that they will cook evenly.

Preheat oven to 400 degrees.

  1. 1Place sausages – evenly spaced – on a shallow baking tray (cover the tray with foil or parchment paper for less clean up).
  2. 2Bake for 16 minutes, or until internal temperature reaches 150 – 155°F (turn them over at the halfway mark). Let rest for a few minutes, then enjoy. This is our go to recipe as it is easy peasy, lemon squeezy. They turn out perfectly every time.
  1. 1Place Zeigler’s Sausages into a skillet or frying pan.
  2. 2Cook over medium-high heat until browned, about five minutes, turning links often.
  3. 3Reduce heat to medium-low. Add ½ cup water (or broth, beer, wine, hard cider – the possibilities are endless) to skillet.
  4. 4Cover and simmer for 12 minutes or until internal temperature reaches 150 – 155°F. Let rest for a few minutes, then enjoy.
  1. 1Build a fire in your grill. When coals are covered with gray ash and the temperature is medium (you can hold your hand five inches above the coals for five to seven seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium.)
  2. 2Place the sausages on the the grill, cover and cook, turning occasionally until they are cooked through, 8 to 10 minutes or internal temperature reaches 150 – 155°F. Let rest for a few minutes, then enjoy.
  1. 1It is easiest to cook bulk Zeigler’s Sausages in a large skillet on your stove. We like using cast iron, but a non-stick skillet works also.
  2. 2Cook the sausage over a medium-high heat as you don’t want to cook it too quickly.
  3. 3You can form bulk sausage into patties, or cook it in the same way as browning ground beef. You can use a large flat-edged wooden spoon to break up the meat and stir while cooking. Make sure all of the sausage turns a nice brown and there are no pink spots inside any of the clumps of meat.
  4. 4Link sausages can also be prepared as bulk; simply remove the casing when raw and proceed as above.


  • Breakfast Fry-Up

    Ingredients: 2 links of Zeigler’s Maple or Fresh Breakfast Sausage (Fresh Kielbasa works well too) 1 tomato, cut in half crosswise (whole cherry tomatoes work well also) 4 mushrooms, sliced 1 egg 1 slice of white bread 1 teaspoon of butter, or as needed Directions:…

  • Sausage Stuffed Bell Peppers

    Ingredients: 4 large bell peppers of any color (we prefer red, yellow or orange for the mellow flavor, but green works well too) 1 lb Zeigler’s Hot Italian Sausage or Fresh Kielbasa (casings removed) 1 medium onion, chopped 1 cup cooked rice (brown or white, whichever you prefer) 1…

  • Grilled Sausage and Cornbread Salad

    Ingredients: ½ cup of olive oil ¼ cup fresh lime juice (about 2 limes) 1 tablespoon ground cumin ¼ cup chipotle chiles in adobo sauce, puréed Kosher salt and freshly cracked black pepper to taste 2 large ripe tomatoes or 1 pint of cherry or…

  • Spaghetti with Meat Sauce

    Ingredients: 1 lb of Zeigler’s Hot Italian sausage, casings removed 1 medium bell pepper 1 medium onion 1 small can tomato paste 2 large cans (15 oz ea) tomatoes Garlic salt & pepper, to taste 1 lb of spaghetti Optional: 1 can mushrooms Directions: Cook…

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