Pork, water, salt, paprika, ground mustard, black pepper, white pepper, celery seed, mace, garlic powder, non-fat dry milk, dextrose, nitrite cure #1, natural casing

INTERNAL TEMPERATURE GUIDELINES

• Cured and smoked sausage.  Fully cooked.  Heat and eat.
• 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

• Keep sausage 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.

What's the difference between the Smoked Old Fashioned Wieners and our Smoked Natural Casing Wieners?  The spice blend.  The spice blends used provide slightly different flavoring.  The Old Fashioned ones have red pepper flakes to give it a slightly spicy flavor (although not overly spicy).  The other big difference is the Old Fashioned Wieners do not contain an allergen whereas the Natural Casing Wieners contains an allergen - non-fat dry milk (dairy).