Yeah those are about the size of the Kroger brand hoagie I buy, since I prefer whole wheat.
I guess it's fascinating to me that they cook so slowly but at such a low temperature, which I gives time for the liquid/beer to meld into the meat, I
suppose.
The beer gets in there via the salt more than the time/temp. Without the salt, you end up with sausage flavored liquid rather than beer flavored
sausage.