Method and product are provided comprising a meat and vegetable food product in the form of a small conveniently handled stick. The product is prepared by combining raw meat, usually frozen, which is blended and emulsified, followed by the addition of dehydrated vegetables. The resulting mixture is stuffed into a casing, and the encased mixture smoked and heated in a carefully moisture controlled environment. The casing is then removed and the sausage-like product linked or cut into convenient sizes. The resulting sticks are then packaged in containers containing water or a meat stock broth.