Duke’s Original Recipe Smoked Shorty Sausages, 5 Ounce, 8 Per Case

Quick snack: Open a 5-ounce pack for a ready-to-eat protein bite between meals or on the go.
Game day spread: Arrange shorty sausages on a party platter with mustard and crackers for easy finger food.
Road trip fuel: Toss individual packs in a cooler for shelf-stable meat snacks during long drives.
Lunchbox protein: Pack a shorty sausage alongside cheese and fruit for a filling midday meal.
Camping staple: Bring sealed packs along for no-cook protein at the campsite or trail.

Who Would Benefit

• Shoppers looking for grab and go smoked meat snacks with no prep required
• Families stocking individual-portion protein for lunchboxes and after-school snacking
• Hosts building party platters and tailgate spreads who need easy, crowd-friendly finger food
• Outdoor enthusiasts and travelers wanting shelf-stable meat that travels well
• Convenience stores and concession stands seeking pre-portioned grab and go meat snacks

Product Highlights

• Duke’s Original Recipe signature smoky flavor in every shorty sausage
• Fully cooked and ready to eat straight from the package
• 5-ounce individual pack is easy to handle and portion-controlled
• 8 packs per case for convenient bulk stocking
• Sealed packaging helps maintain freshness until opened
• Smoked slow and low for a firm, savory bite with consistent texture

Yummy Recipes

Smoky Sausage and Cheese Bites

Ingredients:

• 2 Duke’s Original Recipe Smoked Shorty Sausages (5 oz each), sliced into 1/4-inch rounds
• 8 oz sharp cheddar cheese, cut into 1/2-inch cubes
• 1/2 cup dill pickle slices
• 1/4 cup Dijon mustard
• 1 package (6 oz) Ritz-style crackers

Instructions:

1. Slice each shorty sausage into 1/4-inch rounds on a clean cutting board.
2. Arrange crackers on a serving tray and top each with one sausage round, one cheddar cube, and one pickle slice.
3. Serve with Dijon mustard in a small bowl for dipping.

Time: 10 minutes prep; no cook required.

Smoky Sausage Skillet Hash

Ingredients:

• 2 Duke’s Original Recipe Smoked Shorty Sausages (5 oz each), sliced into 1/2-inch pieces
• 2 cups refrigerated diced potatoes (hash browns)
• 1/2 cup diced yellow onion
• 1/2 cup diced green bell pepper
• 2 large eggs
• 1 tablespoon vegetable oil
• Salt and black pepper to taste

Instructions:

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Add diced potatoes and cook, stirring occasionally, for 8 to 10 minutes until golden and tender.
3. Add onion and bell pepper; cook 3 minutes until softened.
4. Stir in the sliced shorty sausages and cook 3 to 4 minutes until heated through.
5. Make two wells in the hash and crack an egg into each; cover and cook 3 to 5 minutes until egg whites are set and yolks reach desired doneness.
6. Season with salt and pepper and serve hot.

Time: 5 minutes prep, 15 minutes cook; safe internal temperature for pre-cooked sausage is 165°F if reheating from cold.

Sausage and Bean Party Dip

Ingredients:

• 2 Duke’s Original Recipe Smoked Shorty Sausages (5 oz each), finely diced
• 1 can (16 oz) refried beans
• 1/2 cup sour cream
• 1 cup shredded Mexican-blend cheese
• 1/4 cup diced canned green chiles
• Tortilla chips for serving

Instructions:

1. Preheat oven to 350°F.
2. In a mixing bowl, combine refried beans, sour cream, half the shredded cheese, and green chiles; spread evenly into a 9-inch baking dish.
3. Scatter finely diced shorty sausages over the bean mixture and top with remaining cheese.
4. Bake 20 to 25 minutes until bubbly and cheese is melted and lightly golden.
5. Let rest 5 minutes, then serve warm with tortilla chips.

Time: 10 minutes prep, 25 minutes bake, 5 minutes rest; safe internal temperature 165°F.