Original Breakfast Sausage Links - 1 lb
TC Farm
$14.99
Below are the available bulk discount rates for each individual item when you purchase a certain amount
- Buy 2 - 4 and get 5% off
- Buy 5 - 14 and get 10% off
- Buy 15 - 49 and get 15% off
- Buy 50 or above and get 20% off
(No reviews yet)
Write a Review
TC Farm
Original Breakfast Sausage Links - 1 lb
These breakfast links start with a whole-hog grind — every part of the pig, not just the trim — seasoned with four organic spices and sea salt, then packed in small-batch runs from one of two partner family farms: Farmer Keith's 550-acre operation in a year-round pasture program, or Farmer Kerry's heritage forest hog farm in Montrose, Minnesota. Both farms raise to the same TC Farm standard. Two hundred fifty hogs a year, slow-grown, on real land.
- Pasture-Raised, Year-Round — Both farms give hogs continuous access to open pasture and wooded lots, every season, no confinement.
- Soy-Free and Transitional Organic Feed — Fed transitional organic corn, barley, and alfalfa grown on-farm. No soybean meal, ever.
- Genuinely Slow-Grown — 20% slower growth than conventional pork builds intramuscular fat and measurably higher Vitamin D in the meat.
About sixteen links to the pound, seasoned with sea salt, sage, thyme, pepper, and marjoram — and that really is the whole ingredient list. The pork is a whole-hog grind, meaning the cut draws from across the carcass rather than from a single primal, which is exactly what makes a breakfast sausage rich and balanced rather than lean and flat.
The pork in these links comes from one of two partner family farms — Farmer Keith's 550-acre operation, where roughly 250 hogs are raised each year, or Farmer Kerry's place in Montrose, Minnesota, where he raises a rare small lard heritage forest breed on green pastures and wooded lots with rotational grazing. Both farms run to the same standard: year-round pasture access, soy-free feed, no hormones, no growth drugs. Kerry came up through culinary school in Sonoma County in the early 2000s, where he got deep into rotational grazing and breed conservancy before he ever came home to farm. That background shows. His forest hogs marble heavier than most heritage breeds — Kerry describes the fat himself as tasting almost like butter — and that marbling carries through into the ground blend when his hogs are in the mix.
The feed side of this matters more than most people stop to consider. These hogs eat transitional organic corn, barley, and alfalfa grown on the same land they walk on — no soybean meal, no soy protein. That is genuinely uncommon. The overwhelming majority of pork sold in the United States is raised on rations built around soybean meal as the primary protein source. Soy-free pork at this price point is rare; for families managing soy sensitivities or simply trying to keep soy out of their diet, the distinction is specific and verifiable, not vague wellness language.
Because there are no growth drugs and no added hormones pushing these animals faster, they grow roughly 20% slower than conventionally raised hogs. That slower timeline matters inside the meat itself: intramuscular fat has more time to develop, and muscle fibers build more complexity. Pasture access also drives higher Vitamin D synthesis through the skin — peer-reviewed comparisons between pastured and confinement-raised pork consistently find elevated Vitamin D levels in pastured animals. Neither of those outcomes is a marketing claim; both are measurable.
Rotational grazing on both farms means the fields get time to recover between grazing cycles. That practice protects soil structure, preserves native plant species, and prevents the nutrient runoff that concentrated, stationary hog operations typically produce. The land is part of the system, not just background.
To cook: pan-fry over medium heat for 8 to 10 minutes, turning occasionally, until the internal temperature reaches 160°F — that is the USDA target for ground pork and sausage, not the 145°F that applies to whole-muscle cuts. You can also roast on a rimmed sheet pan at 375°F for 15 to 18 minutes, or use the simmer-then-brown method: cover with a half-inch of water, bring to a simmer until cooked through, then drain and brown the casings in the dry pan. That last method gives you the most even cook and the crispest skin without splitting.
Ingredients: Pork, sea salt, organic spices (sage, thyme, pepper, marjoram)
Common Questions
What part of the pig does breakfast sausage come from, and why does a whole-hog grind matter?
Breakfast sausage links are made from a whole-hog grind, meaning the pork is pulled from multiple areas of the carcass — shoulder, belly trim, and other cuts — rather than from a single primal like the loin. That mix of lean muscle and fat from different parts of the pig is what gives a breakfast sausage its characteristic richness and balance. A grind built only from lean trim would be dry and one-dimensional; the fat content and its distribution across the blend is what keeps the link moist during cooking and carries the flavor of the spices. Whole-hog grinding also makes efficient use of the entire animal, which matters on a small farm raising only 250 hogs a year.
How rare is soy-free pork in the United States, and why does it matter for my family?
Soybean meal is the dominant protein source in virtually all commercial U.S. pork production — industry estimates consistently put the figure above 90% of conventionally raised hogs eating soy-based rations. Truly soy-free pork requires a deliberate feed program substituting other protein sources, which costs more and takes more planning. For families managing soy allergies or sensitivities, trace soy proteins can carry through into pork fat and muscle tissue, and eliminating the feed source is the most direct way to reduce that exposure. These hogs are fed transitional organic corn, barley, and alfalfa — nothing else. That is not a default; it is a specific, maintained choice on both partner farms.
What does transitional organic feed mean, and is it the same as USDA Certified Organic?
Transitional organic refers to farmland that is actively being managed under organic practices — no synthetic pesticides, no synthetic fertilizers — but has not yet completed the USDA's required three-year transition period before it can be certified and labeled as Certified Organic. The feed grown on TC Farm's partner farms meets organic production standards in practice; the land simply has not crossed the three-year certification threshold required to carry the USDA Organic seal. TC Farm is transparent about this distinction and does not claim Certified Organic status on its labels or descriptions. For most buyers, the practical difference is minimal — the hogs eat grain grown without synthetic inputs on the same land they graze — but the legal label is different, and it is worth knowing that.
Does the USDA regulate what pasture-raised means on a pork label?
No — as of now, the USDA has no federal definition or enforceable standard for the term pasture-raised on pork packaging. Any producer can print the phrase on a label without meeting a minimum acreage requirement, access duration, or seasonal standard. What TC Farm describes is specific and verifiable: year-round access to open pasture and wooded lots on both partner farms, with no confinement housing in the raising program. Farmer Keith's operation runs across 550 acres with 250 hogs per year, which works out to more than two acres per animal. Farmer Kerry in Montrose, Minnesota uses rotational grazing across pastures and wooded lots so that no section is overgrazed and the land recovers between cycles. Those are concrete practices, not a label claim.
Is there real nutrition science behind pasture-raised pork having more Vitamin D, or is that just marketing?
The Vitamin D finding is measurable and has been replicated in peer-reviewed research. Pigs synthesize Vitamin D through skin exposure to UVB radiation — the same mechanism that works in humans — so hogs with genuine year-round outdoor access produce significantly more Vitamin D in their tissue than confinement-raised animals that never see direct sunlight. Studies comparing pasture-raised and indoor-raised pork have found Vitamin D levels in pastured pork to be several times higher than in confinement pork. The slower growth rate on these farms — roughly 20% longer than conventional production — is a separate but related point: more time on pasture means more cumulative sun exposure, and slower muscle development allows intramuscular fat to deposit more fully, which is a primary driver of cooked flavor complexity.
What internal temperature should breakfast sausage links reach, and what is the best cooking method for these specifically?
Ground pork and sausage must reach an internal temperature of 160°F — this is the USDA's safe minimum for ground meat products, which is higher than the 145°F target that applies to whole-muscle cuts like chops or roasts. For these links, the most reliable method is to pan-fry over medium heat for 8 to 10 minutes, turning every couple of minutes to brown evenly. If you want the crispest casing without splitting, use the simmer-then-brown method: place links in a cold pan, add water to cover by half an inch, bring to a gentle simmer, and cook until the water evaporates, then let the links brown in the dry pan over medium heat for 2 to 3 minutes. Oven roasting at 375°F for 15 to 18 minutes on a rimmed sheet pan also works well and frees up the stovetop. A meat thermometer inserted lengthwise into the center of a link will give you the most accurate read.
How should I thaw these links, and how long will they keep frozen?
The safest and best-quality thaw is overnight in the refrigerator — 24 hours is enough for a one-pound pack of links. If you need them faster, a cold-water bath works well: keep the sealed package submerged in cold tap water and change the water every 30 minutes; links this size typically thaw in under an hour this way. Do not thaw at room temperature or in warm water, as the outer surface of the sausage will enter the bacterial growth range before the center is thawed. Kept frozen at 0°F or below, these links will hold well for up to 12 months without significant quality loss. Once thawed, cook within 1 to 2 days and do not refreeze raw.
The pork in these links comes from one of two partner family farms — Farmer Keith's 550-acre operation, where roughly 250 hogs are raised each year, or Farmer Kerry's place in Montrose, Minnesota, where he raises a rare small lard heritage forest breed on green pastures and wooded lots with rotational grazing. Both farms run to the same standard: year-round pasture access, soy-free feed, no hormones, no growth drugs. Kerry came up through culinary school in Sonoma County in the early 2000s, where he got deep into rotational grazing and breed conservancy before he ever came home to farm. That background shows. His forest hogs marble heavier than most heritage breeds — Kerry describes the fat himself as tasting almost like butter — and that marbling carries through into the ground blend when his hogs are in the mix.
The feed side of this matters more than most people stop to consider. These hogs eat transitional organic corn, barley, and alfalfa grown on the same land they walk on — no soybean meal, no soy protein. That is genuinely uncommon. The overwhelming majority of pork sold in the United States is raised on rations built around soybean meal as the primary protein source. Soy-free pork at this price point is rare; for families managing soy sensitivities or simply trying to keep soy out of their diet, the distinction is specific and verifiable, not vague wellness language.
Because there are no growth drugs and no added hormones pushing these animals faster, they grow roughly 20% slower than conventionally raised hogs. That slower timeline matters inside the meat itself: intramuscular fat has more time to develop, and muscle fibers build more complexity. Pasture access also drives higher Vitamin D synthesis through the skin — peer-reviewed comparisons between pastured and confinement-raised pork consistently find elevated Vitamin D levels in pastured animals. Neither of those outcomes is a marketing claim; both are measurable.
Rotational grazing on both farms means the fields get time to recover between grazing cycles. That practice protects soil structure, preserves native plant species, and prevents the nutrient runoff that concentrated, stationary hog operations typically produce. The land is part of the system, not just background.
To cook: pan-fry over medium heat for 8 to 10 minutes, turning occasionally, until the internal temperature reaches 160°F — that is the USDA target for ground pork and sausage, not the 145°F that applies to whole-muscle cuts. You can also roast on a rimmed sheet pan at 375°F for 15 to 18 minutes, or use the simmer-then-brown method: cover with a half-inch of water, bring to a simmer until cooked through, then drain and brown the casings in the dry pan. That last method gives you the most even cook and the crispest skin without splitting.
Ingredients: Pork, sea salt, organic spices (sage, thyme, pepper, marjoram)
Common Questions
What part of the pig does breakfast sausage come from, and why does a whole-hog grind matter?
Breakfast sausage links are made from a whole-hog grind, meaning the pork is pulled from multiple areas of the carcass — shoulder, belly trim, and other cuts — rather than from a single primal like the loin. That mix of lean muscle and fat from different parts of the pig is what gives a breakfast sausage its characteristic richness and balance. A grind built only from lean trim would be dry and one-dimensional; the fat content and its distribution across the blend is what keeps the link moist during cooking and carries the flavor of the spices. Whole-hog grinding also makes efficient use of the entire animal, which matters on a small farm raising only 250 hogs a year.
How rare is soy-free pork in the United States, and why does it matter for my family?
Soybean meal is the dominant protein source in virtually all commercial U.S. pork production — industry estimates consistently put the figure above 90% of conventionally raised hogs eating soy-based rations. Truly soy-free pork requires a deliberate feed program substituting other protein sources, which costs more and takes more planning. For families managing soy allergies or sensitivities, trace soy proteins can carry through into pork fat and muscle tissue, and eliminating the feed source is the most direct way to reduce that exposure. These hogs are fed transitional organic corn, barley, and alfalfa — nothing else. That is not a default; it is a specific, maintained choice on both partner farms.
What does transitional organic feed mean, and is it the same as USDA Certified Organic?
Transitional organic refers to farmland that is actively being managed under organic practices — no synthetic pesticides, no synthetic fertilizers — but has not yet completed the USDA's required three-year transition period before it can be certified and labeled as Certified Organic. The feed grown on TC Farm's partner farms meets organic production standards in practice; the land simply has not crossed the three-year certification threshold required to carry the USDA Organic seal. TC Farm is transparent about this distinction and does not claim Certified Organic status on its labels or descriptions. For most buyers, the practical difference is minimal — the hogs eat grain grown without synthetic inputs on the same land they graze — but the legal label is different, and it is worth knowing that.
Does the USDA regulate what pasture-raised means on a pork label?
No — as of now, the USDA has no federal definition or enforceable standard for the term pasture-raised on pork packaging. Any producer can print the phrase on a label without meeting a minimum acreage requirement, access duration, or seasonal standard. What TC Farm describes is specific and verifiable: year-round access to open pasture and wooded lots on both partner farms, with no confinement housing in the raising program. Farmer Keith's operation runs across 550 acres with 250 hogs per year, which works out to more than two acres per animal. Farmer Kerry in Montrose, Minnesota uses rotational grazing across pastures and wooded lots so that no section is overgrazed and the land recovers between cycles. Those are concrete practices, not a label claim.
Is there real nutrition science behind pasture-raised pork having more Vitamin D, or is that just marketing?
The Vitamin D finding is measurable and has been replicated in peer-reviewed research. Pigs synthesize Vitamin D through skin exposure to UVB radiation — the same mechanism that works in humans — so hogs with genuine year-round outdoor access produce significantly more Vitamin D in their tissue than confinement-raised animals that never see direct sunlight. Studies comparing pasture-raised and indoor-raised pork have found Vitamin D levels in pastured pork to be several times higher than in confinement pork. The slower growth rate on these farms — roughly 20% longer than conventional production — is a separate but related point: more time on pasture means more cumulative sun exposure, and slower muscle development allows intramuscular fat to deposit more fully, which is a primary driver of cooked flavor complexity.
What internal temperature should breakfast sausage links reach, and what is the best cooking method for these specifically?
Ground pork and sausage must reach an internal temperature of 160°F — this is the USDA's safe minimum for ground meat products, which is higher than the 145°F target that applies to whole-muscle cuts like chops or roasts. For these links, the most reliable method is to pan-fry over medium heat for 8 to 10 minutes, turning every couple of minutes to brown evenly. If you want the crispest casing without splitting, use the simmer-then-brown method: place links in a cold pan, add water to cover by half an inch, bring to a gentle simmer, and cook until the water evaporates, then let the links brown in the dry pan over medium heat for 2 to 3 minutes. Oven roasting at 375°F for 15 to 18 minutes on a rimmed sheet pan also works well and frees up the stovetop. A meat thermometer inserted lengthwise into the center of a link will give you the most accurate read.
How should I thaw these links, and how long will they keep frozen?
The safest and best-quality thaw is overnight in the refrigerator — 24 hours is enough for a one-pound pack of links. If you need them faster, a cold-water bath works well: keep the sealed package submerged in cold tap water and change the water every 30 minutes; links this size typically thaw in under an hour this way. Do not thaw at room temperature or in warm water, as the outer surface of the sausage will enter the bacterial growth range before the center is thawed. Kept frozen at 0°F or below, these links will hold well for up to 12 months without significant quality loss. Once thawed, cook within 1 to 2 days and do not refreeze raw.
- __Storage_Location:
- Frozen
- __Volume:
- 700
- __Owner:
- TCFarm
- __badge:
- Pasture-Raised