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Fresh Sausage

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PS Seasoning fresh sausage seasonings cover the homemade sausages that get cooked fresh rather than cured and smoked. The lineup includes bratwurst, Italian, breakfast, Polish-style fresh, and global flavor variants — all formulated for sausage that's stuffed, cooked, and served the same day or refrigerated short-term.

Frequently Asked Questions

What's the difference between fresh and smoked sausage?

Fresh sausages (bratwurst, Italian, breakfast) are cooked through after making and don't require cure. Smoked sausages (summer sausage, snack sticks, kielbasa) are cured before smoking, develop pink cured color, and have extended shelf life.

How long does fresh sausage last?

Fresh sausage lasts 1 to 2 days refrigerated and up to 3 months frozen. Vacuum-sealed fresh sausage lasts longer. Cook to an internal temperature of 160 degrees F before eating.

What's the best fat ratio for fresh sausage?

Most fresh sausage uses 70 to 80% lean meat and 20 to 30% pork fat. Going too lean produces dry, crumbly sausage; going too fat produces grease-out during cooking. 75/25 is a safe starting point for any fresh sausage build.

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Aug 26, 2026

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