Short on size, not on flavor, Duke's Original Recipe Smoked Shorty Sausages are made from the best ingredients we could get our hands on and slow-smoked to be pint-sized perfections. This is the recipe that started it all. We begin with a simple blend of classic spices before adding chopped green Italian parsley and a touch of real roasted garlic to give these sausages their authentic old-world flavor. These delicious gluten-free meat snacks contain 7 g protein and 1 g sugar per serving and are made with fresh, never frozen pork.
Short on size, not on flavor, Duke's Original Recipe Smoked Shorty Sausages are made from the best ingredients we could get our hands on and slow-smoked to be pint-sized perfections. This is the recipe that started it all. We begin with a simple blend of classic spices before adding chopped green Italian parsley and a touch of real roasted garlic to give these sausages their authentic old- world flavor. These delicious gluten-free meat snacks contain 7 g protein and 1 g sugar per serving and are made with fresh, never frozen pork.
Inspired by her viral New York Times article "Why Do Cooks Love the Instant Pot®? I Bought One to Find Out," Melissa Clark's Dinner in an Instant has all new recipes that bring her signature flavor-forward dishes to everyone's favorite countertop appliance.Dinner in an Instant gives home cooks recipes for elevated dinners that never sacrifice convenience. Beloved for her flawless recipes, Melissa Clark turns her imagination to the countertop appliances that have won American hearts from coast to coast. Recipes include Fresh Coconut Yogurt, Japanese Beef Curry, Osso Buco, Smoky Lentils, G... [Read More]
IACP WINNER • This love letter to jerky will make you fall hard for dried meats of all stripes. “Jerky, with its beautiful photographs, fresh and unexpected recipes, and passionate writing, gives an in-depth look into the art and craft of drying meat at home.”—The Art of Eating Taylor Boetticher and Toponia Miller, James Beard Award–nominated authors of In the Charcuterie and owners of San Francisco’s acclaimed Fatted Calf Charcuterie, share their favorite recipes and tested techniques for a variety of jerkies and cured meats, from dehydrator and oven drying, to smoking and ai... [Read More]
For over 40 years, "Great Sausage Recipes and Meat Curing" has been the most comprehensive guide to sausage making and meat processing on the market. Perfect for both novice and advanced sausage makers. The author, "Kutas Rytek inch guides you through every step of the process from grinding, curing and seasoning to stuffing, smoking and drying. Newly updated in it's 4th edition with over a million copies sold, this book is 550 pages and includes over 190 recipes. There are over 200 Illustrations including Color and Black & White Photos to help take the mysteries out of centuries of meat curing... [Read More]
This is the recipe that started it all. We begin with a simple blend of classic spices before adding chopped green Italian parsley and a touch of real roasted garlic to give these Smoked Shorty Sausages their authentic old world flavor.
This is the recipe that started it all. We begin with a simple blend of classic spices before adding chopped green Italian parsley and a touch of real roasted garlic to give these Smoked Shorty Sausages their authentic old world flavor. NO HORMONES ADDED - NO NITRITES ADDED - GLUTEN FREE No MSG - No Preservatives - Natural flavor without fillers - NO LIQUID SMOKE - TWIN Pack!
Milo’s Kitchen Sausage Slices With Rice is a meaty, home-style recipe with real beef for big flavor in every bite! Treat your furry family member to a slice of the good life with a mouthwatering sausage snack that’s cooked to perfection for an authentic beef taste without artificial flavors or colors – made right here in the USA.
Natural Gourmet Beef Recipe Rolls for dogs are great treats for all dogs. They are slow roasted up to 53 hours to enhance their color and flavor. Try breaking them up for small dogs and to use as training treats. Your dog will love the real taste of beef!
All natural, quality hog casings from North America, supplied by Oversea Casingl. For best results, do not freeze and use within one year. We recommend storing unopened product in a cool, dry place. After opening, re-pack unused casings in salt and refrigerate.
RedBarn's unique, low temperature cooking process helps retain vital minerals, vitamins and nutrients in the meat and helps prevent protein denaturation. These all-natural food rolls are more convenient than feeding a raw diet. Made with over 50% real meat! For all life stages, from puppies to senior dogs. Just slice and cube the food and it is ready to serve. Made in USA
Try Duke's Original Recipe Shorty Smoked Sausages & Cheddar Cheese Crisps for a convenient and delicious snack. Short on size, not on flavor, our smoked sausages are slow-smoked to be pint-sized perfections, then paired with tasty, crunchy cheddar cheese crisps. Duke's Original Recipe sausages feature Italian parsley and a touch of roasted garlic for old-world flavor. Made with fresh, never frozen pork and 100% real cheese, these delicious gluten-free snacks contain 9 g protein and less than 1 g sugar per serving. Stock up on a 12-count pack of 1-ounce trays for convenient snacking.
It's always a good time to get yourself this Hatch Green Chile double pack of smoked shorty sausages. Why buy one, when you can get two. This high quality sausage bundle is sure to satisfy.
A step-by-step manual for mastering the art of sausage making at homeFrom picking quality cut meat to pairing it with the right seasoning and casing, you know that the best sausages are handmade. Easy Sausage
Authentic, easy-to-prepare Texas beef and BBQ recipes from Baseball Hall of Famer and cattle rancher Nolan Ryan.Legendary pitcher Nolan Ryan grew up in Texas and early on developed a passion for cattle ranching that rivaled
This collection of recipes from America's premier sausage maker includes definitions of each type of sausage and its origins, and hundreds of tips for finding and preparing the perfect sausage.
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