If you’ve been by our Pike Place Market location – you may be one of the lucky ones who have tried our “World’s Best” Mac & Cheese topped with Fraunheimer sausages. Fraunheimer Fine Meat, sibling company to Beecher’s, serves up delicious sausages and hot dogs made with the perfect blend of Mishima Reserve American Wagyu Beef and Compart Duroc pork – and the flavor is off the charts!
You have two options when it comes to cooking sausage – on the stovetop or on the grill. For this recipe, we cooked our sausages on the stovetop. This process helps to maintain some of the moisture and leaves you with a plump, photo ready sausage. If you don't mind your sausage losing some of its volume, opting for the grill is a great choice. If you do, grill the sausages for 2 to 3 minutes on each side over medium-high heat or until they are heated through to 165 °F when tested with a thermometer.
Equally important to cooking is cutting! We cut our sausages at a 45° angle in 1-inch pieces. After many tests, we found this method provided the ultimate sausage to mac and cheese ratio (seriously, it’s a science). Three noodles, some Flagship cheese sauce, and a slice of Fraunheimer sausage = PEREFECTION.
Let cool for 5 minutes before serving. Enjoy hot. Leftovers can be stored in the fridge for 2 to 3 days.
1 “World’s Best” Mac & Cheese (20oz pan)
1 package Fraunheimer sausages (12oz)
1 teaspoon paprika
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