Old Wisconsin Premium Summer Sausage 100% Natural High-Quality Meat Charcuterie Ready to Eat High Protein Low Carb Keto Gluten Free Beef Flavor 8 Ounce

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Old Wisconsin Premium Summer Sausage 100% Natural High-Quality Meat Charcuterie Ready to Eat High Protein Low Carb Keto Gluten Free Beef Flavor 8 Ounce

Regular Price: US$35.00

Special Price US$24.99

Availability: In stock

Supplier: Old Wisconsin

Category: Grocery & Gourmet Food Meat & Seafood & Alternatives Meat & Seafood Sausages Summer

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US$69.97

Old Wisconsin Premium Summer Sausage, Beef Flavor

Just like our Original Summer Sausage, our Beef Summer Sausage is blended with the perfect mix of spices and slowly smoked over a hardwood fire – but this time it's made with 100% high-quality beef.

Our Beef Summer Sausage is gluten-free and has zero added MSG. It also requires no refrigeration until after you open it, so you can enjoy this all-beef beauty wherever you are and whenever you want. It pairs perfectly with other snacks or as an ingredient in some of your favorite meals.

Hardwood Smoked
Gluten Free
No MSG Added

Old Wisconsin Premium Summer Sausage, Beef Flavor

Just like our Original Summer Sausage, our Beef Summer Sausage is blended with the perfect mix of spices and slowly smoked over a hardwood fire – but this time it’s made with 100% high-quality beef.

Hardwood Smoked
Gluten Free
No MSG Added

We start with 100%, high-quality beef. Then we carefully season the meat with a special blend of spices. Next, we smoke our Beef Summer Sausage over natural hardwood fires until it reaches perfection. And finally, you get to enjoy it!Over 50 years ago, OLD WISCONSIN began more than a sausage company—we created a legacy that led to Sheboygan, Wisconsin, being known as the "Bratwurst Capital of the World." Sheboygan has always had a proud German heritage—people with a strong work ethic and a history of excellent sausage. OLD WISCONSIN is built on this foundation, and it can still be tasted today in our quality and slow, hand crafted approach to sausage making.