Cooking Tips for Albert’s Meats

Albert's Meats Cooking Tips

At Albert’s Meats, we believe in great tasting food. That is why we offer only the meats with the freshest flavor around, and when prepared correctly, will leave your taste buds wanting more.  We’ve prepared some tips for cooking a few selections of our finest meats. If you follow these tips, you’ll be sure to have a tasty meal every time!

Albert’s Natural Casing Old-Fashioned or Skinless Franks

Albert’s Natural Casing or Skinless Franks are always fully cooked and all you have to do is heat and serve. However, here are a few tips for getting the best results.

Grilled Franks
Preheat grill to a medium heat then add Albert’s Franks to the upper or lower rack of your grill. Put the lid down and just let them go. Check them in about 5 minutes and remove when they are done to your likeness.

Boiled Franks
Bring water to a rolling boil. Add the franks to the water, put the lid on the pot and then turn off the burner. Let stand for at least 5 minutes, and then they will be ready to serve.

With either method you will always enjoy the fresh flavor and quality of Albert’s Meats.


Albert’s Fresh Italian Sausage

There are different ways to cook Albert’s Italian Sausage, but our favorites are grilled, poached, fried, or simmered in tomato sauce. When grilling, partially poach (boil)  the sausage first before grilling, this will help the transition from a raw product to one that is fully cooked. First bring the water in a pot to a rolling boil then add the sausage to the water. Turn down the burner to a low heat (you don’t want the water to return to boil) and let stand for 5 or  10 minutes then you are ready to grill.


Warming an Award-Winning Albert’s Lower Sodium Boneless or Bone-in Ham

Remove the ham from refrigerator and place on the counter for up to 3 hours prior to cooking, this will allow the ham temperature to start moving up so it is not going into the oven at temperature that it was at in the refrigerator. Unwrap the ham from the plastic and ,score the surface of the ham using a cris crossing pattern about 1/8 in into ham.

Wrap completely in tin foil and put in roasting pan, bake at 300 degrees For 15 minutes per pound. After this time has passed, remove from oven, unwrap and top with a glaze of your choice. Let it rest for no less than 30 minutes before carving.

Please remember an Albert’s Lower Sodium Ham is fully cooked and only needs to be warmed and not cooked. Over heating and not allowing the ham to rest after warming can result in the ham being not as moist and tender as it should be.

Remember to always carve a ham against the grain of meat.


Should I buy a ham with the bone-in or a boneless ham?

Boneless Tavern hams are really hard to pass on because they are so easy to carve. On the other hand you will get a little different texture from a bone in ham than you will a boneless. So it really comes down to what you prefer and which ham you prefer to serve on you table. But please always look for the Albert’s Brand Meat Products.


If you have any questions about an Albert’s Brand Product, please call us at 1-800-522-9970.