This mixed pack features one of each of our sausage flavors: Hickory & Applewood, Aged Cheddar Cheese, Maple & Brown Sugar, Cracked Black Pepper, Chicken & Bacon, Spicy 3-Pepper, Portabella, and Bacon & Ale.
Hickory & Applewood – Our original flavor, with a complex blend of smoky notes to accent the sweet-saltiness of our nitrate-free bacon. Winner of a Sofi Award at the Fancy Food Show in 2016. A great all around cooking sausage, perfect for adding flavor to any dish with vegetables, pasta or gain dishes, soups, and stews.
Aged Cheddar – Loaded with Wisconsin made all-natural cheddar cheese, the perfect pairing with bacon. Winner of Esquire Magazine’s Best Food in America. This sausage is best on a bun with the topping of your choice.
Maple & Brown Sugar – Our sweetest version, designed for breakfast and brunch; packed with flavor. Using 100% pure maple syrup and dark brown sugar to accent the savory saltiness of our nitrate-free bacon. Think using this sausage with pancakes, waffles, French toast, or eggs. The choice between bacon and sausage has now been made for you.
Cracked Black Pepper – Similar to our Hickory & Applewood flavor but with cracked black pepper blended in throughout the sausage. Seasoned generously with freshly cracked black pepper, an excellent pairing with all-natural bacon. Winner of the Extreme Bacon Bite Challenge. A great all around cooking sausage, perfect for adding flavor to any dish with vegetables, pasta or gain dishes, soups, and stews.
Chicken & Bacon – Our lowest fat & calorie sausage. Nearly half the fat and calories compared to our Hickory & Applewood, we still add nitrate-free bacon we just substitute all the pork with Gap 2 certified chicken white meat tenderloins. A great all around cooking or on-a-bun sausage, perfect for adding flavor to any dish with vegetables, pasta or gain dishes, soups, and stews.
Spicy 3 – Pepper – This is our spicy bacon sausage. Made with fresh jalapenos, dried habaneros, and crushed red chilies, this bacon sausage is for the spicy lover. Four-time winner at the Culinary Fight Club. A great cooking sausage paired with something sweet (like apples or mangos) or something sour (e.g. hot and sour stir fry), it’s also great to add heat, smoke, and bacon notes to jambalaya, chili, and soups.
Portabella – Our blended mushroom & bacon sausage that’s incredibly addictive. We use roasted diced portabella mushrooms in at 20% of the entire recipe. Winner of the Gourmet Retailer’s Editors Pick. A great all around on-a-bun and cooking sausage, perfect to chop an toss into eggs, sauté into pasta, or enjoy whole on a bun.
Bacon & Ale – Pairing the two of the best ingredients into one: bacon and beer. We work with craft brewer, Two Brothers Brewery, who makes a low IBU Weiss beer called Abel’s Weiss. We add this beer at 8% of the entire recipe. Winner at the Bacon & Beer Classic. This sausage is best enjoyed on a pretzel bun, with caramelized onions that are deglazed with beer, stone ground mustard, and a great sauerkraut.
Big Fork makes craft bacon sausage. We work with small family farmers in Iowa who raise 100% Berkshire Hogs outdoors without the use of antibiotics. We use the best tasting bacon on the planet, its nitrate-free, uncured, and hardwood smoked. We grind the bacon with antibiotic-free pork shoulder, a touch of brown sugar and sea salt. Then we naturally encase it and smoke it using a combination of hickory and applewood hardwoods. Our sausage is made the traditional smokehouse way, with one difference; we stuff as much bacon into every encased meat that we make. On the premise that bacon makes everything better, we’re making sausage better with BACON.