Sales to Restaurants
Link Lab Artisan Meats sells sausage directly to restaurants who share our enthusiasm for delicious sausage made from meat sourced from local farmers who take great care raising their animals.
While our list of customers continues to grow, here are some of the businesses who cook with and sell Link Lab Artisan Meats products:
- Barnacle Bar & The Kitchen, Orcas Island
- Nell Thorn, La Conner
- The Bluff Restaurant, Friday Harbor House, San Juan Island
- The Bay Cafe, Lopez Island
- Hook & Plow (in the Seattle Waterfront Marriott)
If your business would like to offer our sausage products, please contact email@example.com to inquire about orders.
Sausage making is a creative culinary process. At Link Lab, we continuously develop, test, and produce sausage recipes that satisfy everyone ranging from traditionalists (Italian sausage) to those with a more adventurous palette (Chipotle-Tequila sausage). Here is a partial list of sausages we have produced and sold recently:
Chorizo: Two different types of paprika and several kinds of chili peppers give this pork chorizo sausage complexity without too much heat.
Jalapeno Pork Sausage: Bright fresh pepper flavors without the burning heat. This is has quickly become a customer favorite.
Fremont Beer Brats: Inspired by memories of the bratwurst eaten in the midwest, Link Lab has taken this classic football-weekend sausage and put our own twist on it. Along with marjoram and mustard seed, Fremont Brewing Company’s Universal Pale Ale is a key ingredient in this sausage. Not spicy, and very kid friendly sausage.
Vintner’s Bratwurst: Infused with Montepulciano, this savory sausage is not at all spicy but features layered notes of white pepper, cardamom, marjoram, and a few other spices that highlight the wine and hold all the flavors together.
Juniper-Garlic: With juniper berry, sage, thyme, and a healthy splash of cognac, this French-styled sausage is perfect for Cassoulet.
Beef-Pepper Links: Grass-fed beef flavors are complemented (but not overshadowed) by pepper, garlic, mustard seed, and mace.
Rosemary Lamb: If you’re going to use great lamb in a sausage, you deserve to taste the lamb. Pepper, wine, garlic, and rosemary are used sparingly so as not to hide any of the lamb’s magic.
For a complete list of available varieties, contact firstname.lastname@example.org.
Farmer “Co-Packing” Collaboration
Many farmers and ranchers want to add fine sausage to their farmer’s market meat offerings. This can only be done with sausage produced by a USDA inspected and approved facility, and Link Lab is a great solution. We can work with farmers to develop pork, lamb, beef, or poultry sausage recipes unique to their farms. Or we can use one of our own well-tested recipes to create a compelling, well-balanced artisan sausage for you to sell at market.
Custom Recipe Development
We love working with customers to create or recreate old family recipes. Whether you have a specific recipe, or just a partial recollection of an amazing sausage eaten in your past, let us help identify the flavors and rebuild the recipe and the sausage.
Customers can receive Link Lab Sausages anywhere in the continental US. Product is packed frozen in a cold shipper package priority 2-3 days. If you are a restaurant or retail store, please contact email@example.com for pricing and details on how to ship sausage anywhere in the United States.