Big, Southern-style, tasty sausage links are made from special cuts of pure, fresh pork, and contain no cereals or fillers. The unique flavor comes from a custom blend of fresh sage, red and black pepper, sugar and salt. They are packed into large natural casings, then slowly smoked with hickory wood to create their signature down-home flavor. Some of the best sausage you'll ever eat. Available in 3 sizes:
3 (12 oz.) pkgs, about 12 links.1 (5 lb.) box of 4" Smoked Sausage Links, about 45-50 links 4 (12 oz.) pkgs. 6" Smoked Sausage Links, about 16 links 8 (12 oz.) pkgs. 6" Smoked Sausage Links, about 32 links
Ingredients: Pork, salt, water, red pepper, sage, black pepper, sugar, sodium nitrite, natural hog casing.
Storage: Refrigerate upon receipt.
Preparation: Cooking is required.
Fry: Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.
Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.
Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.
Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.
Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months frozen.
Preparation: Cooking is required.
Fry: Split sausage lengthwise. Fry at 350 degrees F. for 5 minutes. Turn once, cook an additional 5 minutes.
Grill: Split sausage lengthwise. Set grill to medium heat at 350 degrees F, cook for 5 minutes on each side.
Steam: Add about 1/8 cup water to 350 degree F. covered frying pan or electric skillet. Simmer for 10 minutes with lid on. Remove lid and continue cooking until water has evaporated and sausage is nicely browned.
Microwave: Split sausage lengthwise. Cook on high heat for 1-2 minutes, depending on your microwave. To cook sausage whole, puncture with fork before heating.
Shelf Life: 10 days without refrigeration, 4-6 weeks refrigerated, 3 months frozen.
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