These by far are better quality than any hot dogs you can buy and just 1 will satisfy you. No nitrates or fillers which are in most if not all hot dogs. You buy cheap and eat cheap is not the best way to go. I can only find them in the summer which is ok.

Casing is good, flavor is good - this is a great item to keep on hand for our busy family. The boys can make a quick sandwich, or I can add it to some potatoes and onion - throw together a salad and have a quick dinner.

Smokey flavor very tasty after a few minutes on the grill. Very fat I cut it down the middle to make it fit a standard hot dog bun. Brown mustard and relish finish with coleslaw on the side….Mmmmm

I highly recommend Kiolbassa which is made in my hometown in Texas. I'm happy Sam's Club continues to sell Kiolbassa sausages in the midwest because they're my fave! Kiolbassa sausage is delicious for breakfast, lunch, or dinner and I really enjoy cooking a variety of meals like sliced sausage with scrambled eggs topped with salsa, sliced sausage in a pot of pinto beans(similar to borracho beans without the beer), bbq sausage in a hotdog bun, or a whole sausage link in a toasted corn tortilla. I really hope Sam's Club also brings back the Kiolbassa breakfast sausages with hatch chiles but for now, I'm just grateful to have any Kiolbassa products offered at my local Sam's Club.

My family loves this sausage! It has great flavor. It's not too spicy, which is good for some of our family members, but others like to add some spicy BBQ sauce.

My husband couldn't cook these fast enough for our BBQ. Every time we turned around they were disappearing. I bought them because they were all beef, but the taste is what makes them great.

Great tasting product! I’d say it’s better than hillshire farm without that hard casing. Sometimes we boil it for about 5 mins to render some of the fat, then toss it in the grill with BBQ sauce and get it well done. As to render out any remaining fat. A real crowd pleaser!

These are well made delicious sausages. Savory, and easy to prepare multiple ways in a myriad of recipes. My only complaint is that they go bad so quickly. I keep them at 40°and they last maybe four-five days at most. I have learned to freeze what I don't use immediately and simply thaw what I plan to use the next day.

Casing is very tough. Eat a slice of sausage, very nice taste. But after chewing you are left with the tough casing that's like a piece of rubber in your mouth. Makes for an unpleasant experience despite the good flavor of the filling.

I love beef on the carnivore diet and as soon as I ended my strict carnivore diet by trying these ingredients filled sausages it made me have nausea and later a bad bowel movement and I started getting break outs. Its good to know what will trigger bad reactions when my diet is just limited to a few pure meat cuts only seasoned with salt.