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Smoked Sausage 3lb

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 * $79.50 / case

6 packages in a case
18.00 lbs case weight
The family pack version of our mild smoked sausage.

Brunch Casserole


  • 2 pounds Sunset Farm Brand Smoked Sausage
  • 8 slices bread, trimmed and cubed
  • 3/4 pounds sharp cheddar cheese, shredded
  • 4 eggs
  • 2 1/4 cups milk
  • 3/4 tablespoon dry mustard
  • 1 (8 oz) can sliced mushrooms, drained
  • 1 (10 3/4 oz) can cream of mushroom soup
  • 1/2 soup can milk
  • 2 tablespoons butter


  • Fry sausage and cut into bite size pieces.
  • Arrange bread in greased 9 X 13 inch pan. Cover with cheese.
  • Beat eggs with milk and mustard.
  • Add mushrooms. Pour over top.
  • Cover and refrigerate overnight.
  • Let stand at room temperature for 1 hour.
  • Dilute soup with milk and pour over top. Dot with butter.
  • Bake at 325 degrees for 1 hour.

Frogmore Stew


  • 2 pounds Sunset Farm Brand Mild Smoked Sausage, cut into 2 inch pieces
  • 3 pounds shrimp 24-30 ct
  • 6 ears of corn
  • 1 cup celery chopped; tied in cheesecloth bag Seafood Seasoning (like Old Bay)
  • 1/4 cup salt


  • Bring a large amount of water to boil (roughly twice the volume of water as the volume of ingredients).
  • Add 1/4 cup of salt per gallon of water, celery and Seafood Seasoning to taste.
  • Add sausage and boil for 7 minutes; add corn and boil for 7 minutes; add shrimp and boil for 4 minutes (DO NOT OVERCOOK).
  • Drain and serve in large bowl or tub.

Sweet and Sour Sausage


  • 1.5 lbs Sunset Farm Sausage
  • 1 large Onion, cut into pieces
  • 1 large Green bell pepper, cut into pieces
  • 3/4 cup apricot preserves
  • 1 tablespoon cornstarch
  • 1 tablespoon vinegar
  • 1/2 teaspoon ground ginger
  • 1 20 oz. can chunked pineapple


  • Cut Sausage into coins. Heat in skiller over medium heat. Add onion and bellpepper and cook until tender, 5-10 minutes. Can add a little olive oil if items are sticking to the pan.
  • Meanwhile, in a bowl whisk together the apricot preserves, cornstarch, soy sauce, vinegar and ginger. Add mixture to sausage and vegetables.
  • Stir and cook until thickened, 4-6 minutes. Add the pineapple chunks and stir to coat.
  • Serve over rice, noodles or on bread as sandwiches.