Custom Sausage - Akaushi Wagyu

Individual Cut

Sausage Primal · Available in Whole & Half Shares

Custom Sausage

Also known as Wagyu Sausage Links, Bulk Sausage

Choose your seasoning, choose your format. Links or bulk, mild or hot. Made fresh from your Akaushi trim with no fillers.

Marbling 3/5

Tender

Rich

Beefy

Fat Content

Find a Cut

Butcher Specs

Avg Weight1-2 lb packages

ThicknessN/A

Bone OptionN/A

PackagingVacuum-sealed

Your Share Yield

Whole ShareCustomizable

Half ShareCustomizable

Carcass %Customizable (Sausage)

Anatomy

PrimalSausage

LocationVarious trim

MuscleMultiple

Perfect For

When to Reach for the Custom Sausage

Breakfast Sausage Italian Pasta Night Grilling Season Custom Seasoning

How to Cook It

Three Ways to Perfection

Akaushi custom sausage is forgiving thanks to its marbling. These are our recommended methods.

Method 01

Grilled Links

Grill over medium heat, turning every 2 min until 160°F internal. Do not puncture casing.

Grill 350°F → Internal 160°F

Pricking the casing releases Wagyu fat. Keep it sealed.

Method 02

Pan-Fried Breakfast

Remove from casing, form patties. Pan fry medium heat 3 min per side.

Pan fry 350°F → 3 min per side

Bulk format is fastest for breakfast.

Method 03

Pasta Sauce

Remove from casing. Brown, breaking up. Add to marinara. Simmer 20 min.

Brown → Simmer 20 min

Italian-seasoned Wagyu sausage in tomato sauce is pasta night perfected.

Your Trim, Your Seasoning, Your Sausage

Custom sausage is where your share becomes truly personal. Choose the seasoning blend and format. Breakfast with sage and maple. Italian with fennel and red pepper. Or just salt and pepper to let the Wagyu speak. The Akaushi trim produces sausage with richness that store-bought cannot touch.