Pork, Water, Corn Syrup Solids, Salt, Whey, Cheddar Cheese (Pasteurized Cultured Milk, Salt And Enzymes), Natural Flavors, Nonfat Dry Milk, Maltodextrin, Butter (Cream, Salt), Contains 2% Or Less Of: Disodium Phosphate, Spices, Lactic Acid, Yeast Extract, Extractives Of Annatto. May Contain: Reduced Lactose Whey, Canola Oil, Natural Blue Cheese Flavor, Color (Extracts Of Paprika Or Turmeric), Citric Acid, Cheddar Cheese.                                                        

ALLERGEN: Dairy/Milk PASTA: Semolina, Enriched with Iron (Ferrous Sulfate) And B-Vitamins (Niacin, Thiamin, Mononitrate, Riboflavin, Folic Acid).

ALLERGEN: Wheat

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.