Pine Street Market’s Founder and Head Butcher, Rusty Bowers, has a thing or two to say about cooking sausage.
Did you know that many people cook their sausage in backwards order? We were lucky enough to visit Rusty at his shop down the road to get his go-to sausage recipe for getting the most juicy and flavorful sausages and dogs. Give it a try this Memorial Day!
Since the beginning of Pine Street Market, Rusty has been committed to working with local farmers to bring Atlanta the highest quality humanely raised meats. Pine Street Market sources the majority of its pork from Riverview Farms and other local Georgia humane farmers; poultry and beef from humane farmers in Georgia and the southeast; and lamb from humane farmers in Georgia or Colorado. Maintaining a connection with the farm is important to what we do and why we do it.
Check out the Fresh Harvest site to shop a variety of locally raised meats carried by Pine Street Market.
Think you know Rusty’s method for cooking sausage? Check out the sausage recipe below and see if you’re right!
How to Properly Cook a Sausage
Equipment
- Big Green Egg Minimax OR any grill/stovetop
- Medium to Large Pot
Ingredients
- 1 yellow onion sliced
- 1 bell pepper sliced
- 1-2 cans your favorite light beer
- 1 pack Pine Street Market sausage in casings
- Dijon mustard
- 1 pack hot dog buns
Instructions
- Get your cooking surface and pot up to 350 degrees (for stove top go with medium-high)
- Add sliced peppers and onions to pot, then pour beer over them until covered
- Bring to a boil, then add sausages to the 350 degree grill or stovetop
- Cook sausages 3-4 minutes, then add them to the boiling pot for 2-3 more minutes
- Remove pot from heat and serve!