*Hickory Smoked

Pork Sausage Trio

3-2 lb. Sacks

*Hickory Smoked <p>Pork Sausage Trio</p><p> 3-2 lb. Sacks
Item Number: 203
  Be the first to review this item
In Stock

Detailed Description

Broadbent Smoked Country Pork Sausage Trio. ( 3 Rolls of Sausage, approx. 2LBS Each) * This product is currently unavailable in California (Proposition 12 Regulation) & Massachusetts (940CMR36:00 Regulation). 

*Must ship three day select from May-August if you are outside our standard three day delivery area. You may contact us with Questions at 1-800-841-2202.

This Trio includes one Cloth Sack each of delicious Grandma Broadbent's Original Smoked Country Sausage, our savory Broadbent's Milder Smoked Country Sausage and our new, irresistibly zesty Broadbent's Hotter Smoked Country Sausage! All are packed in cloth sacks to allow the Hickory smoke to slowly and gently flavor the Sausage. No Nitrites are added. Sacks are approximately 2 Lbs each and are freezable!

Do not be alarmed if your products arrive warm!

Broadbent Country Sausage is salt-cured. It is good outside refrigeration for 10 days. To achieve the ultimate shelf life and quality of the product, we recommend freezing the product for up to 9 months if you do not plan to use the sausage within the first 2 weeks of receiving it. This product can also be kept refrigerated for 2-3 months. All products are USDA inspected and meet all USDA shipping requirements for safety.


How to Open your Cloth Bag of Smoked Country Pork Sausage:

* Sausage is easiest to slice when chilled well- (Use Sharp Knife)

Cut off tie end of sausage bag approximately 1 and 1/2 inch from tie end. Then, slit bag lengthwise and peel cloth bag off sausage with thumb and forefinger. This will allow you to remove your sausage from the cloth bag with very little or no sticking. Now, slice into patties and place in a cold and ungreased skillet over moderate heat, cooking until medium brown on both sides. (The smoking process will cause the meat to want to cling to the bag as the smoke permeates through the cloth and into the meat. The cloth will separate easiest from the bag when the sausage is well chilled or frozen.)