Benjamin Sausage

Description:

 

For that great smoked flavor in your sausage without the hassle of the smoking process, here’s your answer – Smoked Lined Plastic with smoked flavor on the inside of the casings. Just stuff the casings as usual, cook in the oven or smoker (without smoke) at 170 – 180 degrees until the internal temperature of the sausage reaches 165 degrees. Do not soak before stuffing. Non-porous. Non-Edible.

Approximate Stuffed Weight:
2″ x 14″ – 1 1/2 lbs.
3″ x 20″ – 3 1/2 lbs.

 

• Use for: summer sausage, salami, bologna, trail bologna, etc.
• Size: 2″ x 14″, 3″ x 20″
• Non-edible
• Preparation: No soaking needed, use right out of the package
• Cooking Method: oven at 170° – 185° or smoke in smoker until internal temperature reaches 165°
• Clear, can look like a caramel color due to smoke lining
• Tied at one end and will hold 1 1/2 – 3 lbs.