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Smoked Sausage 4 - 5 lb. packs

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 * $86.00 / case

4 packages in a case
20.00 lbs case weight
Family pack of our delicious mild smoked sausage in a 5.5 inch link.

4th of July Sausage Appetizer


  • 1 pkg (16oz) Sunset Farm Brand Smoked Sausage(we used Premium Mild)
  • 1 block of your favorite white cheese ( we used sharp white cheddar)
  • 1 can of whole black olives pitted


  • If using a block of cheese go ahead and cut into squares.
  • Cut sausage into pieces (about 1/2 an inch in thickness)
  • Grill or pan sear the sausage
  • Assemble sausage, cheese and black olives on a tooth pick.
  • This recipe makes approx. 30 appetizers.

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.

Pasta Salad with Sausage & Peppers


  • 1 lb pasta of your choice
  • 6 tbls extra virgin olive oil (plus extra for drizzle if desired)
  • 3 tbls lemon juice
  • 1 tbls tomato paste
  • 2 cloves minced garlic
  • 1 large shallot sliced and seperated
  • 1 tsp chopped thyme
  • 1 lb. Sunset Farm Foods Smoked Sausage cut into coins
  • 1/4 c. diced yellow peppers
  • 1/4 c. diced red peppers
  • 2 stalks celery, thin sliced
  • 1/2 c. diced fresh mozzarella
  • 1/4 c. basil paste


  • Cook pasta according to package directions. Make sure to reserve 1/3 cup of water when draining. Allow to cool to room temperature.
  • Sear sausage and peppers to desired brownness (we prefer for the peppers to still maintain a crunch to them).
  • In a medium bowl mix the lemon juice, olive oil, tomato paste, minced garlic, shallot, basil paste and thyme. Mix well and add in the reserved pasta water.
  • Combine the pasta, dressing, sausage, peppers, and celery. Toss until coated well. This can be served room temperature or cold, which ever is preferred.