This is some of the best sausage I’ve ever eaten. Made with fresh pork, sage, black and red pepper, a touch of sugar and smoked over green hickory for fifteen hours, it’s meaty, sweetly smoky and very flavorful.
Sam Edwards' favorite way to enjoy it is to cut it into what he calls “coins” (slices) served with fried apples or mixed in with scrambled eggs and cheese. However you choose, this is real and tasty American slow food.
Sausage links will freeze well for up to six months and last for a few weeks in the fridge. Ships frozen in a traditional muslin cloth bag.
In January 2016, the Edwards Smokehouse burned down in a huge fire. Our hearts go out to the Edwards family and their whole team at this difficult time. They're working toward rebuilding their operation, but in the meantime, we don't have an ETA for when we expect to have any of their meats available again.