Duke’s Shorty Hatch Green Chilies Smoked Sausage, 5 Ounce, 8 Per Case

Quick snack: Eat straight from the package for a smoky, spicy bite with no prep needed.
Trail and travel: Pack in a cooler for road trips, camping, or outdoor events where refrigeration is available.
Recipe ingredient: Slice into beans, dips, casseroles, or breakfast skillets for added smoky heat.
Charcuterie board: Pair with cheese and crackers for a Southwestern-style meat and cheese spread.
Lunchbox staple: Toss in a lunch bag with fruit and nuts for a protein-packed midday meal.

Who Would Benefit

• Shoppers looking for a ready-to-eat smoked sausage with bold Hatch green chile flavor
• Outdoor enthusiasts who want portable, shelf-stable protein for camping or tailgating
• Home cooks adding smoky, spicy protein to Southwestern and Tex-Mex recipes
• Families stocking up on convenient lunchbox and snack-size proteins by the case
• Anyone who enjoys Hatch green chile flavor in a shelf-stable meat snack

Product Highlights

• Smoked sausage seasoned with Hatch green chilies for authentic Southwestern flavor
• 5 ounce individually wrapped shorty links, easy to grab and go
• 8 sausages per case for household or small-group stocking
• Fully cooked and ready to eat with no heating required
• Shelf-stable until opened; refrigerate after opening

Yummy Recipes

Hatch Chile Sausage and Black Bean Skillet

Ingredients:

• 1 Duke’s Shorty Hatch Green Chilies Smoked Sausage (5 oz), sliced into rounds
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1 teaspoon cumin
• 1/2 cup shredded cheddar cheese
• 1 tablespoon vegetable oil

Instructions:

1. Heat oil in a skillet over medium heat and sauté onion and bell pepper until softened, about 4 minutes.
2. Add sliced sausage rounds and cook until lightly browned, about 3 minutes per side; sausage is pre-cooked, so browning is for texture.
3. Stir in black beans and cumin; simmer 5 minutes until heated through.
4. Top with shredded cheddar, cover, and let melt for 1 minute before serving.

Time: Prep 5 min, cook 12 min.

Hatch Sausage Cream Cheese Dip

Ingredients:

• 2 Duke’s Shorty Hatch Green Chilies Smoked Sausages (10 oz total), diced small
• 1 package (8 oz) cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup diced roasted Hatch green chiles (canned is fine)
• 1/2 teaspoon garlic powder
• Tortilla chips for serving

Instructions:

1. Cream together softened cream cheese, sour cream, and garlic powder in a mixing bowl.
2. Fold in diced sausage and roasted Hatch green chiles until evenly distributed.
3. Transfer to a serving bowl and refrigerate 30 minutes to firm up and let flavors meld.
4. Serve chilled with tortilla chips.

Time: Prep 10 min, chill 30 min.

Hatch Sausage Breakfast Hash

Ingredients:

• 1 Duke’s Shorty Hatch Green Chilies Smoked Sausage (5 oz), diced
• 2 cups diced potatoes (frozen hash browns work)
• 1/2 cup diced onion
• 2 large eggs
• 1 tablespoon butter
• Salt and pepper to taste
• Hot sauce optional

Instructions:

1. Melt butter in a skillet over medium-high heat; add potatoes and cook until golden and crispy, about 8 minutes, stirring occasionally.
2. Add onion and diced sausage; cook 3 more minutes until onion is soft and sausage is lightly browned.
3. Make two wells in the hash and crack an egg into each; cover and cook until egg whites are set and yolks reach desired doneness, about 3 to 4 minutes.
4. Season with salt, pepper, and hot sauce; serve immediately.

Time: Prep 5 min, cook 14 min. Cook eggs to an internal temperature of 160°F for food safety.