Kreuz Original Smoked Sausage
Kreuz Original Smoked Sausage has made its way to Lockhart by way of the old country thanks to the Schmidt family.
They’re still smokin’ up their family’s favorite sausage at Kreuz Market, where 5th generation owner Keith Schmidt still cooks the way his grandpa did in brick pits over nothing but Texas post oak.
The Kreuz family sausage recipe has never been written down. It doesn’t need to be. The ingredients haven’t changed much since 1900. Kreuz sausage is 85% beef and 15% pork, and the only seasoning used is salt, pepper and cayenne.
Kreuz uses thermal dry ice shipping for all food items to ensure freshness.
- Priced individually
- Save $.20 per sausage on orders of 25 or more
- Thermal dry ice shipping ensures freshness
- $17.00 dry ice and thermal box fee is added to ensure freshness
Order Cut-Off Time
All orders ship Monday thru Friday by FedEx. The cutoff time for same-day shipment of orders is 10:00 AM Central time.
Please read our Order Terms and Conditions for more information.
Preparation
Barbecue: Preheat the oven to 300°F. Wrap the barbecue in foil, place it in a roasting pan, and add a bit of water to the pan to ensure even doneness and a moist, delicious exterior. Place on the center rack of your oven.
Three pounds of barbecue will usually take about 45 to 60 minutes depending on the efficiency of your oven. More cooking at low temperature will always increase tenderness.
Sausages: Preheat oven to 275°F, place the sausages in oven and cook for 10 to 20 minutes.
Storage and Care
All barbecue from Kreuz Market is fully cooked and vacuum sealed before shipping to ensure freshness and quality. It is shipped in an insulated container with dry ice.
Depending upon the time of year, shipping destination, and temperatures, it may arrive from between partially frozen to fully thawed.
It can be stored frozen and vacuum sealed for up to 3 months. Thawed it is best consumed within 3 days.
We recommend thawing in the refrigerator rather than at room temperature.
LC –
BEST BBQ in TEXAS
bernard taylor –
family use to come from san antonio at least twice a month for brisket mostly and sausage for me.now live in Panama and miss it very much.moving back real soon and some shipped to macon,ga.thanks so very much.B.Taylor