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Four raw sausages on a white surface, ready to be cooked. Mid-State Meat Market

Cranberry-Jalapeno-Cheddar & Swiss Brat (Fresh)

$6.49Price
Indulge in the exceptional taste of our Cranberry-Jalapeno-Cheddar & Swiss Brat, a unique flavor combination handcrafted in class by the dedicated students of Mid-State Technical College's Meat Cutting and Butchery Program. Mid-State Meat Market proudly offers these brats, blending the spicy heat of jalapeños with the sweet tang of cranberries and the creamy richness of cheddar and swiss cheese. Each bite showcases the skill and passion of our students, delivering a product that’s both distinctive and delicious. Support their education while bringing a savory, artisan creation to your table. Experience the harmony of flavors and craftsmanship with every mouthful.
 
Allergen:  Dairy/Milk (Cheddar/Swiss Cheese)
 
Package: 4 links
Price: Per package
Quantity
Only 2 left in stock

  • Pork, Water, Salt, Potato Starch, Spices (including pepper, coriander, nutmeg), Celery, Jalapeno (freeze dried), Cranberries (dehydrated), Cheddar Cheese, and Swiss Cheese.

  • INTERNAL TEMPERATURE GUIDELINES

    • Pork, beef, and lamb: Cook to a minimum internal temperature of 160°F.
    • Poultry (chicken, turkey): Cook to a minimum internal temperature of 165°F.
    • Use a meat thermometer: Insert the probe into the thickest part of the sausage. Color is not a reliable indicator of doneness.

    COOKING INSTRUCTIONS

    • Grill: Preheat grill to medium heat. Grill sausages over indirect heat, turning occasionally until browned and fully cooked.  Cook to a minimum internal temperature of 160°F.
    • Stovetop (Pan-Fry): Heat a non-stick skillet over medium heat. Cook sausages, turning occasionally until browned and heated through. Cook to a minimum internal temperature of 160°F.
    • Stovetop (Simmer): Place sausage in a pot of water and simmer gently until the internal temperature reaches 160°F. Avoid boiling, as this can make the casing tough.
    • Bake: Preheat oven to 375°F. Place sausages on a baking sheet and bake until fully cooked. Cook to a minimum internal temperature of 160°F.

    STORAGE INSTRUCTIONS

    • To store fresh sausage, keep it refrigerated at or below 40°F, where it will last for 3-5 days, or longer if vacuum-sealed.
    • For long-term storage, freeze the sausage.
    • Once thawed, use the sausage within 3-5 days.
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