Old German recipe with Tex-Mex spice
The Schmidt family has perfected Texas-style spices in old German style sausage.
This is the Original Kreuz Sausage with bits of jalapeno and chunks of melted cheese added in. It’s 85% beef and 15% pork, and the only seasoning used is salt, pepper and cayenne.
Customers often refer to our jalapeno cheese sausage as “addictive”.
At Kreuz Market, we’re still smoking em’ the old fashioned way – low and slow over Texas post oak.
Kreuz uses thermal dry ice shipping for all food items to ensure freshness.
- Priced individually
- Save $.20 per sausage on orders of 25 or more ($1.80 each).
- 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).
Barbecue: Preheat the oven to 300°F. Wrap the barbecue in foil, place it in a roasting pan, and add a bit of water to the pan to ensure even doneness and a moist, delicious exterior. Place on the center rack of your oven.
Three pounds of barbecue will usually take about 45 to 60 minutes depending on the efficiency of your oven. More cooking at low temperature will always increase tenderness.
Sausages: 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.