Hot & Spicy Beef Sausage - Eureka Sausage - North Hollywood Hot & Spicy Beef Sausage - Eureka Sausage - North Hollywood
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Hot & Spicy Beef Sausage

$ 9.49

Like all Eureka meats, these bold links get their one-of-a-kind flavor from smoking strictly with real wood. However, it’s a secret, especially the bold blend of spices that tops off a flavorful, satisfying heat. These skinless beef sausages are made to stand out at any barbecue. Our Hot & Spicy Beef Sausages hit that sweet spot where immaculate seasoning meets a flavorful, smoky “snap” in each bite and the perfect fatty juiciness. There’s always a perfect way to treat your meat, though.

 

SKU: 853961005221 Category:

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Product Description

Hot & Spicy Beef Sausage

As much as we love the earthy, rich, and sometimes even slightly sweet flavors of our famous Eastern European-style salamis, even we sometimes want a sausage that bites back. When we’re craving something a little bit bolder, we reach for these Hot & Spicy Beef Sausages.

Like all Eureka meats, these bold links get their one-of-a-kind flavor from smoking strictly with real wood. However, it’s a secret, especially the bold blend of spices that tops off a flavorful, satisfying heat. These skinless beef sausages are made to stand out at any barbecue.

Our Hot & Spicy Beef Sausages hit that sweet spot where immaculate seasoning meets a flavorful, smoky “snap” in each bite and the perfect fatty juiciness. There’s always a perfect way to treat your meat, though.

Boiling sausages tends to drive out the most flavorful oils and juices along with the spices. Instead, try poaching to avoid overcooking while you brown the outside perfectly and bring out the best possible flavor.

When it’s time to grill, indirect heat will bring out all the benefits of pre-poaching your links along with the kind of rich caramelization that traditionally accompanies roasting over a dry heat. There’s also plenty to be said for the surface texture achieved by butterflying smoked sausages that just can’t be achieved with a fresh sausage.

Your sausages should hit their ideal safe temperature around a steady 160 degrees Fahrenheit, leaving no pink inside. Go much higher, and the melting, dripping fat that escapes leaves behind a dry, less flavorful sausage. Pull the sausage off the grill at around five degrees below the desired internal temp. The stored heat inside will keep climbing as you let it rest for about 10 minutes in a warm spot, allowing the juices to redistribute evenly while it hits that 160-degree bullseye.

Size: 12oz
Ingredients: beef, water, salt, chili pepper, habanero pepper, spices, garlic powder, sodium phosphate, sodium erythorbate, sodium nitrite

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