Larry’s Pork Sausage for Your Kitchen
Seriously Good Sausage
Larry’s pork sausage is headed for grocery stores. We’ve made sausage in Fayetteville, North Carolina since 1952, and the quality that restaurants, schools, and military bases count on is now coming to your table. Same family traditions, new product line for consumers.
Our sausage starts with hot bone, fresh premium cuts and Southern spices. When you open a vacuum sealed package of Larry’s sausage, it should taste like home.
What is Breakfast Sausage Made Of?
Breakfast sausage is ground meat, usually pork, mixed with salt and seasonings. Larry’s pork sausage is pork seasoned with Southern spices, with no gluten and no MSG. The smoked links also get hickory smoke and a natural casing. Check the label on each pack for the full ingredient list.
Meet the Lineup
If you’re a retailer interested in any other products or we make, please reach out to Larry’s (info@larryssausage.com to see how we can best accommodate your needs.
What’s the Difference Between Hot and Mild?
Hot and mild share on seasoning profile. The hot has more pepper, which adds heat without changing the rest of the flavor. If you like hot breakfast sausage, pick the hot. If you want the same flavor with less heat, pick the mild pork sausage.
Why is Larry’s Vacuum Sealed?
Vacuum sealing keeps air out of the pack to preserve freshness and shelf life. Shelf life and storage directions are printed on each pack.
Questions Shoppers Ask
How do you cook Larry’s sausage?
Cook Larry’s sausage in a pan, on a grill, or in an air fryer or oven. All products are raw and must be cooked to an internal temperature of 165℉, the USDA’s safe minimum for ground pork and sausage. That applies to everything from our 1 oz breakfast sausage links to our ground breakfast sausage, whether you crumble it or form patties. Follow the directions on the pack for time.
Where is Larry’s sausage made?
Larry’s Sausage Company makes it in Fayetteville, North Carolina.
Where Can I Buy Larry’s Sausage?
Larry’s is coming to grocery stores soon. Check our Where to Buy page for locations, and ask your local grocer about Larry’s Sausage.
Have more questions? View our FAQ page for additional information.
A Family Business Since 1952
In 1952, with only a 10th grade education and a need to provide for his family, Larry Godwin Sr. bought three hogs and processing equipment, and he started with sausage patties. Three generations later, the family-owned company still makes sausage with a full-time USDA inspector on site. With 90% of our skilled team here for over a decade, the pack you buy this month should taste like the one you buy next month. Read more about us.
Cook With It
Looking for ideas? Our recipes, developed by Chef Jennie Casselman, show what Larry’s sausage can do.
Find Larry’s Sausage Near You
Don’t see your store on the Where to Buy page? Drop us a line at info@larryssausage.com and ask your local grocer about Larry’s Sausage. Looking for food service? See Food Service Products.