Description
Details
BHA,
propyl gallate, citric acid added to help protect flavor. US inspected
and passed by Department of Agriculture. Only premium cuts of pork.
Gluten free. Sausage is all we do. American-made and family owned since
1945! Made with only quality ingredients like fresh pork, combined with
beer and a unique blend of herbs and spices for a juicy, robust flavor
every time. Our delicious bratwurst and Italian sausage varieties always
use natural casings and never contain any artificial flavors or colors.
Visit Johnsonville.com for great-tasting recipe ideas.
Ingredients
Pork,
Water, Corn Syrup And Less Than 2% Of The Following: Pork Broth With
Natural Flavorings, Salt, Dextrose, Natural Flavors, Bha, Propyl
Gallate, Citric Acid.
Directions
Previously
handled frozen for your protection. Refreeze or keep refrigerated.
Preparation: Thaw product prior to cooking. Grill: Preheat grill to
medium-low. Add sausage. Cook, covered, for 15-20 minutes or until
sausage is browned and the internal temperature is 160 degrees F,
turning links often. Stovetop: Spray a skillet with cooking spray. Add
sausage. Cook over medium-high heat until browned, about 5 minutes,
turning links often. Reduce heat to medium-low. Carefully add 1/2 cup
water to skillet. Cover and simmer for 12 minutes or until the internal
temperature is 160 degrees F. Storage: Prepare within 3 days or purchase
or freeze for up to 30 days. Safe Handling Instructions: This product
was prepared from inspected and passed meat and/or poultry. Some food
products may contain bacteria that could cause illness if the product is
mishandled or cooked improperly. For your protection, follow these safe
handling instructions. Keep refrigerated or frozen. Thaw in
refrigerator or microwave. Keep raw meat and poultry separate from other
foods. Wash working surfaces (including cutting boards), utensils and
hands after touching raw meat or poultry. Cook thoroughly. Keep foods
hot. Refrigerate leftovers immediately or discard. More thaw means less
flaw. Avoid burning your links during grilling by thawing them
thoroughly first. Use a clean grill. Repeated grilling causes excessive
residue buildup on the grill rack and hull. An occasional cleaning will
help reduce flare-ups. Besides, your grill is a special gathering place
for friends and family. Got to keep up appearances. It’s ok to pre-cook.
Purists may scoff, but enlightened grillers know that pre-cooking is
acceptable. Simmer the links in a pan of water, or a beer and onion
blend, for 8 to 10 minutes prior to placing ’em on the grill. (It’s okay
to dump the beer when you’re done – really, it is.) Cook low &
slow. If you’re using a charcoal grill, spread out the gray/white, hot
coals in a single layer. For a gas grill, start the flame at a medium
setting. When the sausage begins to sizzle, reduce heat to low. Turn ’em
with tongs every five minutes or so. Never use a fork, or you may
puncture a link and release some of that great taste and juicy flavor.
Know when your links are done: about 15 to 20 minutes using these tips;
when they’re golden-brown and look appetizing, not burned to a crisp;
when a meat thermometer probe inserted into a link reads 160 degrees F.
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