A natural spin-off from Jim's Blue Ribbon Summer Sausage is Jim's Blue Ribbon Hot Rods. Many of the same fine ingredients that go into Jim's Summer Sausage goes into Jim's Hot Rods. Great tasting finger food best describes this quality sausage from Silver Creek Specialty Meats.
Jim's Blue Ribbon Hot Rods, don't be deceived , these tasty and convenient snack sticks carry all of the great smokehouse flavor and tang you crave without the afterburn. The plain variety features a nicely seasoned beef and pork blend without the heat. For best flavor enjoy at room temperature. Looking for a spicier option? Check out Jim's Blue Ribbon Jalapeno Hot Rods
No MSG - Real Hardwood Smoke - Gluten Free
Ingredients: Beef and pork, beef hearts, salt, corn syrup solids, dextrose,spices, sugar, garlic, ascorbic acid (Vitamin C), lactic acid starter culture, sodium nitrite, in colored (FD&C Red #3) collagen casing
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Old Fashioned delicious German Sausage taste in an easy to take and share form.
These sausage sticks are very good, I will buying more. Great Job
The best snack sticks around. The only question I have is how to store them. I'm assuming unopened I could store them at room temp. If I open them, do they get refrigerated? If so how long before they go bad?
good taste, not greasy and easy to eat.
I take my venison to Silver Creek and unfortunately this year I got deployed to Afghanistan right after I picked up my order (parents have advised my that I still have a pack or two left) and saw I could order online. I had a box of the beef sticks, Jalapeno sticks and venison sausage sent to me. I opened up my shipment and within minutes of opening the first pack and sharing one stick, that was the end of it. People came out of their offices and couldn't stop eating them. Everyone of them gave huge compliments of how could the product is. Love this place. Excellent product, consistent quality and the folks are awesome, no matter if dealing in person, on-line or freaking them out by calling them from over here. Been taking my deer there for 3 years now and will continue to do so.