Kreuz Original Texas Smoked Sausage
Kreuz Original Texas Smoked SausageKreuz Original Texas Smoked SausageKreuz Original Texas Smoked SausageKreuz Smoked Jalapeno Cheese SausageKreuz Smoked Jalapeno Cheese SausageKreuz Market foundersWrapping up Kreuz Smoked Sausage in LockhartSmoked Brisket and sausage

Kreuz Original Smoked Sausage Box

$52.40

Schmidt family original German recipe

The Kreuz Market Original Texas Smoked Sausage and Jalapeno Cheese Smoked Sausage are the best in Texas. It only makes sense to buy ’em by the box (of 25).

Kreuz uses thermal dry ice shipping for all food items to ensure freshness.

  • 25 sausages
    • 13 original
    • 12 jalapeno cheese
  • Priced individually
  • $17.00 dry ice and thermal box fee (for freshness)
  • Online order only

Kreuz Market Original Smoked Sausage is always a crowd favorite and is still made from the Schmidt family’s German-style original recipe: 85% beef, 15% pork and salt and pepper in a natural casing.

Our Texas smoked sausage is crafted under the watchful eye of legendary Kreuz Pit Master Roy Perez.

Choose between original and jalapeno cheese sausage Each box contains 25 rings of sausage

Shipping Order Cut-Off Time

All orders ship Monday and Wednesday via 2-Day service or faster. The cutoff time for same-day shipment of orders is 10:00 AM (ET).

Storage and Care

All barbecue from Kreuz Market is fully cooked and vacuum sealed before shipping to ensure freshness and quality. It is shipped in an insulated container with dry ice. Depending upon the time of year, shipping destination, and temperatures, it may arrive from between partially frozen to fully thawed. It can be stored frozen and vacuum sealed for up to 3 months. Thawed it is best consumed within 3 days. We recommend thawing in the refrigerator rather than at room temperature.

Preparation

Preheat oven to 275°F, place the sausages in oven and cook for 10 to 20 minutes.

No Sauce. No Forks. No kidding.

If you’re from Texas, Kreuz barbecue tastes like coming home. If you’re not, do yourself a favor and see how original Texas barbecue is supposed to taste. If you’re thinking about the BBQ sauce, you’ve got some learning to do.

Here in the barbecue capital of Texas, we cook low and slow in brick pits over post oak—and nothing else.

Pitmaster Roy Perez and team keep watch for hours at a time as brisket, ribs and sausage smoke.

It ain’t the easy way, but it’s our way—the original way. And when an original tastes this good, you don’t mess with it.

You don’t mask it in sauce or let a fork come between you and your dinner.

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