Pork, Salt, Black Pepper, Fennel Seed, Crushed Red Pepper, Coriander, Sugar, Caraway Seed, Water

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.