Thanks to its smoky flavor and spicy taste, beef and pork sausage has long been a Texas Bar-B-Cue staple. German and Czech immigrants who settled in central Texas in the 1850s brought their old world sausage curing methods with them and passed their techniques down generation after generation. Learning from the great-great-great grandchildren of these European masters, Stubb himself created the recipe for these delicious peppery, lean and seasoned beef and pork sausage long links using a blend of high-quality meats and zesty spices. Enjoy them on a slice of Texas toast, by themselves or next to a plateful of our hearty Brisket. Stubb's Smoked Beef and Pork Sausages are slow-smoked and so full of flavor that all you have to do is heat 'em up and serve 'em. Great for casual get-togethers and tailgating parties alike. Serves approximately 1-2 people per pound.

All Stubb's Smoked Meats have been flash-frozen to ensure freshness during shipment and may arrive partially frozen. As long as the meats are cool to the touch upon arrival, you may serve, refrigerate or store them immediately with confidence. Remove the products from cooler and put them in the refrigerator for thawing if you plan to use them within the next 6 days. To store your meats for future use, place them directly in the freezer. Do not remove plastic until you are ready to begin heating.

This sausage is fully cooked and smoked.

Thaw in refrigerator for 6-12 hours before heating.

Stove top:

• Remove sausage from plastic
• Place in medium size nonstick pan or skillet
• Add ¼ cup of water
• Cook over medium heat for 5-10 minutes until the water evaporates
• Pan sear for 5 additional minutes to brown the outside

Note: If your sausage is frozen when you start the heating process, you may need to increase cooking time by 50 percent.

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