Dukes Shorty Smoked Sausage Teriyaki, 5 Ounces, 8 Per Case

• Households looking for quick, ready-to-eat protein snacks
• Parents packing school lunches with shelf-stable meat options
• Convenience stores and gas stations stocking grab and go sausage sticks
• Campers and outdoor enthusiasts needing non-perishable meat snacks
• Party hosts assembling easy meat-and-cheese snack boards
• Food service operators portioning individually wrapped sausage snacks

Teriyaki Sausage Fried Rice

Ingredients:

• 1 Dukes Shorty Smoked Sausage Teriyaki (5 oz), diced into small pieces
• 3 cups cooked white rice, cooled
• 2 large eggs, beaten
• 1 cup frozen peas and carrots, thawed
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• 1 teaspoon sesame oil
• 2 green onions, sliced

Instructions:

1. Heat vegetable oil in a large skillet or wok over medium-high heat.
2. Add diced sausage and cook 2 to 3 minutes, stirring occasionally, until lightly browned.
3. Push sausage to one side; pour beaten eggs into the open space and scramble until just set.
4. Add thawed peas and carrots; stir and cook 1 minute.
5. Add cooled rice, soy sauce, and sesame oil; toss everything together and stir-fry 3 to 4 minutes until rice is heated through and slightly crispy in spots.
6. Top with sliced green onions and serve immediately.

Time: 10 minutes prep, 10 minutes cook.

Smoky Teriyaki Sausage Bites with Pineapple

Ingredients:

• 2 Dukes Shorty Smoked Sausage Teriyaki (10 oz total), cut into 1/2-inch rounds
• 1 cup fresh pineapple chunks
• 1/2 cup teriyaki sauce
• 1 tablespoon brown sugar
• 1/2 teaspoon garlic powder
• Wooden toothpicks for serving

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a bowl, toss sausage rounds and pineapple chunks with teriyaki sauce, brown sugar, and garlic powder until evenly coated.
3. Spread mixture in a single layer on the prepared baking sheet.
4. Bake 15 to 18 minutes, stirring once halfway through, until sausage edges caramelize and pineapple lightly chars.
5. Remove from oven; let cool 2 minutes. Thread one sausage round and one pineapple chunk onto each toothpick for serving.

Time: 5 minutes prep, 18 minutes cook. Safe internal temperature for precooked smoked sausage: 165°F if reheating from cold; these are fully cooked and ready to eat as-is.

Teriyaki Sausage and Vegetable Skewers

Ingredients:

• 2 Dukes Shorty Smoked Sausage Teriyaki (10 oz total), cut into 1-inch chunks
• 1 bell pepper, cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 1 zucchini, sliced into thick rounds
• 2 tablespoons teriyaki sauce
• 1 tablespoon olive oil
• Metal or soaked wooden skewers

Instructions:

1. Preheat grill or grill pan to medium-high heat.
2. Thread sausage chunks, bell pepper, red onion, and zucchini onto skewers, alternating ingredients.
3. Brush skewers with olive oil and drizzle with teriyaki sauce.
4. Grill 8 to 10 minutes, turning every 2 to 3 minutes, until vegetables are tender and sausage has grill marks.
5. Brush with additional teriyaki sauce during the last 2 minutes of grilling.
6. Remove from grill and serve warm.

Time: 10 minutes prep, 10 minutes cook. Product is fully cooked; grilling is for flavor and temperature only.