Big, Southern-style, tasty sausage links are made from special cuts of pure, fresh pork, and contain no cereals or fillers. The unique flavor comes from a custom blend of fresh sage, red and black pepper, sugar and salt. They are packed into large natural casings, then slowly smoked with hickory wood to create their signature down-home flavor. Some of the best sausage you'll ever eat. Available in 3 sizes:
- Exclusive Family Recipe Blend
- Hickory Smoked
- Natural Casing
- 1 (5 lb.) box of 4" Smoked Sausage Links, about 45-50 links
- 4 (12 oz.) pkgs. 6" Smoked Sausage Links, about 16 links
- 8 (12 oz.) pkgs. 6" Smoked Sausage Links, about 32 links
Ingredients: Pork, salt, water, red pepper, sage, black pepper, sugar, sodium nitrite, natural hog casing.
Storage: Refrigerate upon receipt.
Preparation: Cooking is required.
Fry: Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.
Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.
Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.
Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.
Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months frozen.
Preparation: Cooking is required.
Fry: Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.
Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.
Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.
Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.
Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months frozen.
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Nov 16, 2018
Nov 13, 2018
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Dec 20, 2017
Dec 8, 2017
Reviews
6 reviews
Unique and Wonderful
Nov 16, 2018Love all your products and glad we can order online!
Susan Williams
HOME!!!!!!!
Nov 13, 2018I am from the Hampton Roads area and am living in Charlotte, NC. Each and every time I go home I stop by here and pick up something. LoL. I have even sent their great food to my brother in Phoenix. Edwards products are simply put ... "Home Food Comfort Food!"
Paul
Do NOT pass up these beauties
Aug 10, 2018In my opinion, these are hands-down the most delicious pork sausages available anywhere. They have a real "snap" to them that compliments the whole experience and the flavor profile is just a wee bit peppery with a truly perfect balance of smoky, salty, Southern nostalgia. I honestly can not say enough good things about this sausage. Support this amazing old time company, won't you. They suffered a catastrophic loss in early 2016 and still have not been paid out on their insurance claim. It is only through love, hard work, determination and the help of other area producers that they have been able to save this third generation family business. If these endangered culinary treasures disappear, we will never again be able to taste these amazing heritage foods.
Nancy Gold
THE VERY BEST
Jan 25, 2018First had these sausages at Berret's Seafood Restaurant in Williamsburg, VA for brunch. Have been buying these for over 10 years. They are scrumptious-the very best smoked sausages!
Karen Laccheo
Sausage
Dec 20, 2017I just a package of your sausage and put it in the freezer when it arrived. I did take one out to try to see if it was as good as advertised. And yes, it very as advertised. Very good.
Dolores Mackenzie
Delicous!!
Dec 8, 2017These are very good sausage links with a great flavor! I've been buying these for two years or more and placing another order after this review.
LeAnn Ashley
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