Pork sausage links, rubbed light and slow-smoked over Tennessee hickory & oak on our hand-built pit. Snappy casing, juicy bite, clean smoke. Slice for sandwiches, toss into beans, or serve straight off the board. Sauce on the side so the wood does the talking.

You get: ~1 lb cooked smoked sausage + 2 oz sauce

Reheating (best results)

• Oven: 300°F, place links in a foil-covered pan with 1–2 Tbsp water or apple juice; heat 10–12 min to 165°F.

• Grill: Medium heat 6–8 min, turning once; finish with sauce in the last minute.

• Skillet (sliced): Medium heat 3–4 min, toss with a spoon of sauce or pan juices.

Nutrition (estimates)

Varies by sausage recipe and fat content; use for menus/labels.

Per 4 oz cooked (no bun, light glaze):

• Calories: ~350–380

• Protein: ~16–18 g

• Carbs: ~2–4 g

• Fat: ~30–32 g (Sat ~11–12 g)

• Sodium: ~1,000–1,200 mg

Per 1 lb (16 oz): ~1,400–1,520 kcal • 64–72 g protein • 8–16 g carbs • 120–128 g fat • 4,000–4,800 mg sodium