Pecan Smoked Breakfast Links
Our PECAN SMOKED BREAKFAST LINKS are on of our fastest growing products in popularity. We use only 72% lean pork in all of our Smoked Breakfast Link varieties. We never shop for cheaper ingredient alternatives. We use no fillers, no binders, and no water in our Pecan Smoked Breakfast Links. Just lean pork seasoned to satisfy and stuffed in a natural sheep casing. Holding true to the time honored tradition, of old fashion slow smoking with Natural Pecan Wood Logs. That’s right, NO WOOD CHIPS!
Sweet Chipotle Smoked Breakfast Links
It’s Not Hot, It’s Warm. But Sweet at First”. Those were the first words that came to mind when we first tasted our SWEET CHIPOTLE sausage. Made with lean pork and a solid layer of our signature sweet chipotle ancho sauce, our SWEET CHIPOTLE SMOKED BREAKFAST LINKS will definitely start the day off right.
Original Smoked Breakfast Links
Our PECAN SMOKED BREAKFAST LINKS are made with lean pork and stuffed in a sheep casing. The flavor profile yields a pleasing taste of sage with a nice balance of finely ground black pepper and a generous layer of Natural Pecan Wood Smoke.
Jalapeno Cheese Smoked Breakfast Links
Based off our regular smoked breakfast link recipe, our JALAPENO & CHEESE SMOKED BREAKFAST LINKS have the added creamy goodness of cheddar cheese with the subtle warmness of jalapeños.
PECAN SMOKED BREAKFAST LINKS PREPARATION TIPS:
Our PECAN SMOKED BREAKFAST LINKS are NOT FULLY COOKED. When preparing our pecan smoked breakfast links, always remember to cook fully the sausage until the internal temperature reaches 160 degrees fahrenheit. When preparing our breakfast links, we recommend pan searing it in a skillet with approximately 1/8 inch of water in it. Periodically stir or turn the product as to allow the breakfast links to cook evenly. Take extra care not to over cook the sausage so the casing does not split. You will notice the casing will sear and turn a golden brown color when almost ready. Always remember to check the internal temperature for doneness.