Pork and Bacon Sausage Links
Pork, bacon (cured with: water, salt, sugar, sodium phosphate, sodium erythorbate, sodium nitrite), water, salt, spices, dextrose, sodium erythorbate, sodium nitrite
- Freeze immediately at or below 0°F.
- Best if used within 120 days of manufacture if frozen.
Best if used within 7 days if thawed to 40°F.
Cook fresh sausage until internal temperature registers 165°F on a meat thermometer and exterior of sausage is well browned. Due to special curing process and flavoring, sausage will remain pink inside, even when fully cooked. Always cook until well done; drain. For best results, microwave preparation is not recommended. Pan Fry: Place sausage links in skillet. Cook over low heat, turning frequently to brown evenly, 12 to 16 minutes, or until meat is no longer pink inside. Broil: Place links on broiler rack set 4 to 5 inches below heat. Broil, turning to brown evenly, 10 to 15 minutes or until meat is no longer pink inside. Bake: Arrange links in shallow pan. Bake at 375°F for 20 minutes or until meat is no longer pink inside.
|Serving Size||56 grams (3 pan fried links)|
|Amount Per Serving||% Daily Value|
|Calories from Fat 190|
|Total Fat 21 g||32%|
|Saturated 8 g||40%|
|Cholesterol 50 mg||17%|
|Sodium 640 mg||27%|
|Total Carbohydrates 1 g||0%|
|Dietary Fiber 0 g||Not a significant source%|
|Sugars 1 g|
|Protein 10 g|