Duke’s Hickory Peach BBQ Smoked Shorty Sausages, 5 Ounce, 8 Per Case

Quick snack: Grab a smoked shorty sausage straight from the package for a protein-packed bite on the go.
Tailgate staple: Serve these hickory-smoked sausages with peach BBQ glaze at game-day spreads and cookouts.
Lunchbox addition: Tuck a 5-ounce shorty into lunches for a savory, ready-to-eat protein option.
Camping and road trips: Pack shelf-stable smoked sausages that need no refrigeration until opened.
Appetizer platter: Slice and arrange with crackers, cheese, and pickles for a simple party tray.

Who Would Benefit

• Hunters, campers, and outdoor enthusiasts who need portable, shelf-stable protein
• Busy households looking for ready-to-eat snacks that require no prep
• Tailgaters and party hosts building quick appetizer spreads
• Convenience-store and concession operators stocking grab and go meat snacks
• Anyone who enjoys smoked-sausage flavor with a sweet hickory peach finish

Product Highlights

• Hickory-smoked sausage with sweet peach BBQ seasoning throughout
• 5-ounce individual package; 8 units per case for convenient stocking
• Ready-to-eat format with no heating required
• Shelf-stable until opened; no refrigeration needed during storage
• From Duke’s, a Conagra brand known for smoked-meat snacks

Yummy Recipes

Peach BBQ Sausage Bites with Cream Cheese Crackers

Ingredients:

• 1 (5-ounce) Duke’s Hickory Peach BBQ Smoked Shorty Sausage
• 8 butter crackers
• 2 tablespoons cream cheese, softened
• 1 teaspoon peach preserves
• Fresh chives, snipped

Instructions:

1. Slice the shorty sausage into ¼-inch rounds.
2. Mix cream cheese with peach preserves until smooth.
3. Spread a thin layer of the cream cheese mixture onto each cracker.
4. Top each cracker with one sausage round and a sprinkle of chives.
5. Serve immediately or refrigerate up to 1 hour before serving.

Time: 5 minutes prep, no cook.

Smoked Sausage and Black Bean Skillet

Ingredients:

• 2 (5-ounce) Duke’s Hickory Peach BBQ Smoked Shorty Sausages, sliced into ½-inch pieces
• 1 can (15 ounces) black beans, drained and rinsed
• ½ cup diced onion
• ½ cup diced bell pepper
• 1 teaspoon cumin
• 1 tablespoon olive oil
• Hot cooked rice, for serving

Instructions:

1. Heat olive oil in a skillet over medium heat; sauté onion and bell pepper 3 to 4 minutes until softened.
2. Add sliced sausage pieces and cook 2 minutes, turning once, until lightly browned.
3. Stir in black beans and cumin; cook 3 to 4 minutes until heated through. Cook sausage to an internal temperature of 165°F for safety.
4. Serve over hot cooked rice.

Time: 5 minutes prep, 10 minutes cook. Safe internal temperature: 165°F.

Hickory Peach Sausage Wrap

Ingredients:

• 1 (5-ounce) Duke’s Hickory Peach BBQ Smoked Shorty Sausage
• 1 large flour tortilla (10 inches)
• 2 tablespoons coleslaw
• 1 tablespoon BBQ sauce
• 4 dill pickle chips

Instructions:

1. Slice the sausage in half lengthwise, then into 2-inch strips.
2. Warm the tortilla in a dry skillet for 15 seconds per side.
3. Lay coleslaw down the center of the tortilla.
4. Arrange sausage strips over the coleslaw and drizzle with BBQ sauce.
5. Top with pickle chips, fold the sides in, and roll tightly. Slice on the diagonal.

Time: 5 minutes prep, no cook.