For more than 35 years and over 2 generations of Poffenberger Family tradition few things at the Bellville Meat Market have changed. Quality and consistency are the brick and mortar principals behind producing our award winning Hard Wood Pecan Smoked Sausage. We use only 72% lean pork along with 98% lean beef and stuffed in a natural hog casing for all of our smoked sausage varieties. We never shop for cheaper ingredient alternatives. We use no fillers, no binders, and no water in our Pecan Smoked Sausage. Holding true to the time honored tradition, of old fashion slow smoking with Natural Pecan Wood Logs. That’s right, NO WOOD CHIPS! With over 15 flavors to choose from, we are certain to have a variety that appeals to even the most discerning taste.
Garlic Smoked Sausage
Our most popular pecan smoked sausage. Made with lean pork and beef with just the right amount of garlic.
Plain Smoked Sausage
Made with lean pork and beef, our PLAIN pecan smoked sausage is simple goodness.
All Beef Smoked Sausage
Made with lean Beef and stuffed in a pork casing , our ALL BEEF sausage has just the right amount of juiciness and garlic flavor to satisfy.
BBQ Link Smoked Sausage
Our most popular pecan smoked sausage flavor linked into quarter pound portions. Made with lean pork and beef with just the right amount of garlic.
Double Black Pepper Smoked Sausage
So, one day we over peppered a batch of garlic sausage and stumbled onto something great! Our DOUBLE BLACK PEPPER sausage is made with lean pork and beef and has an extra black pepper punch.
Dirty Rice Smoked Sausage
It’s not boudin! We use no fillers, binders, or water in our DIRTY RICE sausage. Just lean pork with a touch of red pepper and a generous amount of dirty rice and NATURAL PECAN WOOD SMOKE.
Green Onion Smoked Sausage
Made with our popular garlic seasoning, lean pork, and fresh hand cut green onions. Our GREEN ONION sausage is slow smoked with NATURAL PECAN WOOD LOGS.
Habanero Smoked Sausage
HABANERO PEPPERS! The spiciness smoked sausage we make. Made with Lean pork and beef, our HABANERO sausage is garnished with just the right amount of fresh whole habanero peppers.
Coming in just behind our habanero sausage in spiciness, our HOT LINKS are made with lean pork and beef with a splash of cayenne pepper and always slow smoked with NATURAL PECAN WOOD LOGS.
Jalapeno Smoked Sausage
One of our original smoked sausage varieties. Our JALAPENO Smoked sausage has been satisfying customers since the early 80’s. Made with lean pork and beef and a generous amount of jalapeño peppers.
Jalapeno Cheese Smoked Sausage
A Texas favorite. Our JALAPENO & CHEESE smoked sausage is made with lean pork and beef with an impressive amount of cheddar cheese and jalapeño peppers.
Sage Smoked Sausage
Made with lean pork and beef, the aroma and taste of sage rekindles a western flavor from long ago. Our SAGE sausage blend is a great addition to any family meal and is very popular with our Wild Game Processing customers.
Sweet Chipotle Smoked Sausage
“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 beef and a solid layer of our signature sweet chipotle ancho sauce.
Turkey Smoked Sausage
We made this sausage as an alternative to our pork and beef sausage. Our TURKEY sausage is made with lean turkey meat and stuffed in a pork casing. Lightly seasoned with garlic and always slow smoked with NATURAL PECAN WOOD LOGS.
Venison Smoked Sausage
Our Wild Game Processing customers wanted to know what our garlic sausage tasted like with venison meat, so we started making our VENISON and PORK smoked sausage.
Always slow smoked with NATURAL PECAN WOOD LOGS, our venison sausage opens the door to the many options available to our Wild Game Processing customers.
SMOKED SAUSAGE PREPARATION TIPS: All of our Natural Pecan Wood Smoked Sausage is slow smoked to perfection BUT NOT FULLY COOKED. When preparing our smoked sausage, always remember to cook the sausage until the internal temperature reaches 160 degrees fahrenheit. When preparing our smoked sausage on the grill or smoker, we recommend using indirect heat at a low temperature of 225-250 degrees fahrenheit, taking extra care not to over cook the sausage so the casing does not split. Don’t have enough time to fire up the grill or smoker? A traditional way to prepare our smoked sausage is to simply boil it in a pan of water until the internal temperature reaches 160 degrees fahrenheit.