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The Product Guide
Everything we make, what it is, and how it eats.
Three things to know before anything else. Everything in the packaged smoked-meat line is fully cooked or ready to eat, with one exception: Peppered Bacon is raw and must be cooked. All of the smoked meats are gluten free. And grocery stores carry the sausage lineup; the full line ships nationwide from this site and is at the Deli & Market in Fredericksburg. The store locator finds the nearest case.
Smoked Sausage
Nine varieties, all fully cooked, all in natural pork casings. Coarse grind, except the two German links. On the grill a link warms through and browns; it never cooks. Heat runs from no heat to hottest, and every package says where it sits.
Country Blend: beef and pork, the original family recipe and the base the newer flavors build on. No heat. The everyday grill sausage.
Beef: 100% premium beef, clean and beef-forward. No heat. (Natural pork casing, like every link.)
Jalapeño Cheddar: beef and pork with real cheddar and jalapeño; the cheddar cooks into the meat for a rich finish. Medium. Our #1 seller.
Jalapeño: beef and pork with real jalapeño, no cheese. Medium-plus. The dairy-free heat pick.
Hatch Green Chile: pork and beef with authentic New Mexico Hatch green chile on the Country Blend base. Mild, with earthy, layered chile character. Year-round, never a limited run.
Habanero: pork and beef with real habanero. Hottest, and still balanced. Our newest.
Chicken Poblano Monterey Jack Smoked Sausage: chicken thighs with poblano and Monterey Jack on the Country Blend base. Mild. One of the fastest-growing varieties in the lineup.
Opa's Premium Cooked Bratwurst: pork and veal, fine grind in the German style. Cooked, not smoked, and the mildest thing we make. No heat.
Opa's Premium Cooked Knackwurst: traditional fine-grind German sausage, smooth and dense. No heat. Deli and online only.
Shop the sausage · The Sausage School
Summer Sausage
Opa's Summer Sausage and Jalapeño Cheddar Summer Sausage: the Country Blend flavor in a cured, semi-dried chub. Slice it cold, pair it with sharp cheddar, take it on the road; it travels better than anything we make. Requires refrigeration. Chub, pre-sliced, cubed, and a 2 lb value chub.
Smoked Tenderloins
Peppered Smoked Beef Tenderloin, Peppered Smoked Pork Tenderloin, and the Tenderloin Combo, one of each. Both peppered, both fully cooked, vacuum-sealed. Slice thin against the grain: excellent cold, better at room temperature, or gently warmed, never hot. A 16 oz tenderloin serves five to six on a board; the Combo, ten to twelve. Horseradish cream for the beef, stone-ground mustard for the pork. Entertaining, year-round.
Smoked Hams
Three styles, all fully cooked, all year-round. You warm a ham, you don't cook it, and every one of them is excellent cold-sliced.
Bone-in Hickory Smoked: spiral sliced, half or whole, plus a whole unsliced option.
Bone-in Honey Glazed: spiral sliced, half or whole.
Boneless Peppered: holiday, half, and whole sizes. Cold or room temperature is the default; if warming, low and covered, warm to the touch.
How much: bone-in about three-quarters of a pound a person, boneless a third. A spiral half serves six to nine at the table; a whole, sixteen to eighteen.
Smoked Poultry
Whole Smoked Turkey (8 to 10 lb, hand-seasoned), Smoked Whole Chicken (single, 2-pack, and 3-pack), and Smoked Turkey Legs (four to a set). All fully cooked, all ship, all year-round. Warm gently, covered, or pull the chicken cold for tacos, soup, and sandwiches. Pink near the bone and slightly red juices are normal: that is the cure meeting the smoke, not undercooking.
How much: turkey about a pound a person bone-in; a chicken feeds two or three as a main; legs, one each.
Bacon
Peppered Bacon: the one thing in the case you actually cook. It is raw, sold in regular and thick slice, and it must be cooked before eating.
Canadian Bacon: cured, smoked, and fully cooked. Ready to eat, or warm it gently for a breakfast sandwich.
Peppered Cured Meats
Peppered Cured Smoked Beef, Peppered Cured Smoked Turkey Breast, and the Combo. Our take on the classic jerky: more tender and higher in moisture, with a deep cure flavor and a clean pepper finish. Kept refrigerated on purpose, because nothing artificial is holding them together at room temperature. Sharp aged cheddar, stone-ground mustard, and something pickled alongside. Deli and online only.
Deli Classics
Opa's German Brand Head Cheese and Opa's German Brand Liverwurst: traditional Texas-German cold cuts, made the old way, for the customers who grew up on them and the visitors who want the real thing. Head cheese is not cheese; it is a savory, sliceable cold cut. The liverwurst is true liverwurst, rich and liver-forward. Both sliced thin and served cold, on rye, with a sharp mustard. Both ship.
Seasonings and the Market Shelf
For anyone making sausage or bacon at home, the Deli & Market carries our own seasoning line: the sausage seasoning with its cure packet, pink cure, evaporated salt, dehydrated jalapeños, four grinds of black pepper (the coarsest is the one on our peppered products), and the butcher-counter salt and pepper blend.
The pantry jars sold under the Opa's label, jams, salsas, pickles, relishes, and more, are made for us to our specification. The market also carries a selection of German specialties from other makers, under their own names.
Samplers, Combos, and Gifts
The Sausage Sampler is the whole sausage curriculum in one cold-packed box. The Ultimate Sampler, the Sausage Trifecta, the Breakfast Combo, the Tenderloin Combo, and the cured-meat combos all ship, and any of them can carry a personal message card. Custom gift baskets are built at the deli for pickup and never ship. Gift cards come in six denominations online.
A note on allergens: milk appears in exactly three products, the Jalapeño Cheddar sausage, the Jalapeño Cheddar Summer Sausage, and the Chicken Poblano Monterey Jack. Full ingredient information is on every package and product page.