Original Beef Smoked Sausage

• Sausage ships fully cooked & vacuum-sealed with ice packs, may thaw during transit.
• When stored correctly, our products have a long shelf life. If items remain unopened and kept frozen, they can last up to 12 months in your freezer.
• Once defrosted in the refrigerator, we recommend consuming the items within 5-7 days for optimal freshness and flavor. Always check the packaging for specific storage instructions.

To Serve

Smoke

• Create a wood fire in a BBQ pit and maintain a cooking temperature of 200–250°F.
• Turn sausage several times to ensure even smoking.
• Heat fully smoked sausage for 30–45 minutes until internal temperature reaches 165°F.
• Smoke fresh (raw) sausage for 1.5–2 hours until internal temperature reaches 165°F.

Grill

• Always grill sausage over indirect heat — build coals on one side of the grill and place sausage on the other. For gas grills, cook on the opposite end from the heat.
• Grill at 300–350°F, turning once during cooking.
• Heat fully smoked sausage for 15–20 minutes until internal temperature reaches 165°F.
• Grill fresh (raw) sausage for 40–50 minutes until internal temperature reaches 165°F.
• Heat can be reduced as desired, but cooking time will need to be increased accordingly.

Sauté

• Heat sausage links with 2 tablespoons of oil in a skillet over medium heat.
• Turn several times to ensure even cooking.
• Sausage is ready when internal temperature reaches 165°F — links will be plump with a taut casing and clear juices.

Note: Sausage should always be heated to an internal temperature of 165°F. When the natural juices of the sausage break through the casing, that’s a great indicator that the sausage is ready.