Johnsonville® Bold Jalapeño and Cheese Smoked Sausage  (100814)

Johnsonville Bold Jalapeño and Cheese Smoked Sausage are links made with jalapeños and cheddar cheese in a collagen casing. There are about six links per pound. Each link is approximately 5.25 inches in length. This product is fully cooked, smoked, vacuum packaged and requires refrigeration.

COOKING DIRECTIONS

Cooking times may vary. All times based upon fully thawed product unless otherwise noted. Serving and holding temp should be minimum 140°F.

Grilling

Place links on the grill about 7-9 inches indirectly above heat source (use low heat to avoid splitting casings). Cook 7-10 minutes, turning links often.

Pan-Heating

Place links in pan, add 1/2 inch of water and cover. Simmer on low heat 10 minutes, turning links often.

Microwave

Remove links from package, place in microwave-safe dish. Add water to cover links. Cover dish, heat on high for 1 minute and 45 seconds. Turn links, heat again 1 minute 45 seconds. Let stand for 1-2 minutes prior to serving.

NUTRITION INFO

Serving Size: 1 link
Servings Per Container: 6

Calories: 210

Calories from Fat: 160
Total Fat: 18g 28%
Saturated Fat: 6g 30%
Cholesterol: 40mg 13%
Sodium: 490mg 20%
Total Carbohydrates: 3g 1%
Protein: 8g
Calcium % Daily Value: 4%
Iron % Daily Value: 2%

Ingredients: Pork, water, pasteurized process cheddar cheese [cheddar cheese (milk, cheese culture, salt, enzymes), water, milkfat, sodium phosphate, salt, sorbic acid, apo-carotenal], diced jalapeño peppers and less than 2% of the following: salt, potassium and sodium lactate, corn syrup, green bell pepper powder, dehydrated jalapeño pepper, sugar, sodium diacetate, spices, dry vinegar flavor [(sodium diacetate, citric acid, potassium citrate, and glucona-delta-lactone), partially hydrogenated soybean and cottonseed oils], tomato powder, monosodium glutamate, garlic powder, dehydrated onion, sodium erythorbate, blue cheese (pasteurized milk, cheese cultures, salt, enzymes), sodium nitrite, spice extractives, collagen casings.