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Black Pepper Cheddar

Black Pepper Cheddar

This sausage starts with our original flavor with a blend of cracked black pepper and cheddar cheese! It is then slow smoked to perfection to give it its great flavor and tender snap!

Allergen Information:

  • MSG Free,
  • Gluten free
  • Contains dairy
  • Made with Pork

Ingredients:

Pork, water, chedder cheese (cultured milk, sodium phosphate, sodium pyrophosphate, sorbic acid, cream, artificial color, sodium citrate, lactic acid, enzymes), salt, spices, sugar, sodium phosphate, sodium nitrite, sodium erythorbate.

Storage Instructions:

Keep Refrigerated and use by the date stamped on the package. After the package has been opened, it is good to eat for seven days.

Cooking Instructions:

Skillet: Cut the sausage to your liking, and place the sausage into the skillet and simmer for approximately 14 minutes, flipping frequently, until the sausage is cooked through to your liking.

Grill: Preheat grill to medium heat. Place the sausage links on the grill. Grill for about 5-9 minutes, flipping frequently to prevent burning.

Oven: Preheat oven to 375F. Place sausage links on a baking sheet or in a baking dish. Bake for around 10 minutes, turning the sausage half-way through, until it is cooked to your liking.

Nutrition Facts

Serv. Size 2 oz. (56g), Servings Per Container 7, Calories per serving 190

* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrients Amount/Serving % Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 410mg 17%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
No added sugars
Protein 7g
Vitamin A 4%  •  Vitamin C 4%  •  Calcium 2%  •  Iron 2%

Available online in custom 6 and 12 Pack Coolers:

Purchase Online
  • Finest Cuts of Pork

    We combine the best pork with our secret blend of herbs and spices.

  • Fresh Spices

    We use whole all-natural ingredients to make our authentic solid seasoning.

  • Hickory Smoked

    We prepare our sausage the traditional way, in a hickory-burning smokehouse.