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Simmer, then the dry finish. The step that separates a pale link from a proper one.
The hottest link and the newest — habanero in the house blend, heat that builds and stays, and the honest guide to who it's for and how to tame it.
The only chicken link in the lineup — chicken thighs, poblano, Monterey Jack, mild — and the honest note about the pork casing.
Certified New Mexico Hatch chile in a Texas-German link — mild-to-medium, earthy rather than sharp, and in the case every week of the year.
Every smoked sausage we make is fully cooked before it leaves the smokehouse. Here is what that means for your skillet, and the two exceptions worth knowing.
The original: beef and pork, no heat, the link the flavored varieties are built on — and the one the counter hands a first-timer.
One difference explains the rest: a traditional brat is raw, a smoked sausage is cooked. Plus the exception in Opa’s case.
The number-one seller, explained: beef and pork, jalapeño, real cheddar cooked into the meat — and why first-timers reach for it.