Most sausage is where a meat company hides its leftovers. Ours isn’t.

Brasstown Beef Philly Cheesesteak Sausages are made from all-natural Angus beef raised on a farm we can name — Ridgefield Farm at 1960 Brasstown Road, Brasstown, North Carolina — plus a small group of family farms held to the same standard. Cattle are raised on open pasture in the Blue Ridge Mountains, eating grass and hay, growing at their own pace. No antibiotics. No mystery sourcing. No thousand-herd blend that tastes different every time you buy it.

You can taste that in a sausage more than almost anywhere else. The flavor is clean and beefy instead of greasy, and there’s a lot less fat left in the pan — something our local customers point out constantly. That means you can keep the recipe simple: good buns, real butter, peppers and onions, cheese. Nothing has to cover anything up.

And they’re genuinely easy weeknight food. Toss them on the grill, feed six people in half an hour, and get the same result the next time you make it.