Smoked Beef Wieners
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Smoked Wieners

$4.49

A hit at breakfast or in a bun

Meet German-inspired homemade wieners that fit mighty fine inside an American hot dog bun or on the breakfast table.

You haven’t tasted real German wieners until you have eaten Kreuz Smoked Wieners.

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

  • Priced individually
  • $17.00 dry ice and thermal box fee (for freshness)

Old German recipe

Made from beef and pork seasoned with Schmidt family recipes, Smoked Beef Wieners are smaller sausages and are begging to be a part of your next Texas barbecue—or the breakfast you eat the morning after.

Made of 100% beef, these wieners ain’t like the other Kreuz sausages but they taste just as good.

And they’re cooked the same way: smoked in Kreuz’s famous brick pits that burn on Texas post oak alone and are painstakingly looked after by pitmaster Roy Perez.

  • Priced individually
  • Thermal dry ice shipping ensures freshness
  • $17.00 dry ice and thermal box fee is added to ensure freshness

Order Cut-Off Time

All orders ship Monday thru Friday by FedEx. The cutoff time for same-day shipment of orders is 10:00 AM Texas time (Central).

Preparation

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

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.

 

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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