Pork, water, salt, dehydrated vegetables (mushrooms, onions, garlic), spices, hydrolyzed soy protein, dextrose, natural spice extracts, citric acid, high-temp swiss cheese, fresh mushrooms.

Dairy, Soy

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.