We’ve said it before and it’s worth repeating: Sausage and meatball R&D is one of the joys of working at Applestone Meat Company. At any given moment, you might find many different flavors in the vending machines. We have traditional flavors like sweet and hot Italian. Our breakfast sausage is no joke delicious — exactly what you expect and want it to be, and then some. And we also have some unexpected, less traditional combinations. To learn about most of our sausages — we’re always coming up with more — browse our products or read this postWe also make several kinds of meatballs, including sweet Italian and spicy broccoli rabe. If you’re curious about how to cook sausage and meatballs, here are the basics.

Garlic Broccoli Teriyaki Sausage


  • Preheat oven to 350 F.
  • Cook sausage and raw meatballs (not brown-and-serve) in oven for 15 minutes. You can turn them halfway through if you’d like. 
  • If you’re grilling, use indirect heat. If you heat sausages too fast, they will split.
  • Let your sausage and meatballs rest for up to 10 minutes. Resting insures they’ll be moist.


Breakfast sausage is also best cooked in the oven. Because of their smaller size, cook them for 10 minutes at 350 degrees. Then let them rest for 5 minutes.