Viewed 4 times...
Jimmy Dean, Original Sausage Links
Short Description
Jimmy Dean Heat N' Serve Sausage Links Original - 36 CTPork, Mechanically Separated Turkey, Water, contains 2% or less: Soy Protein Concentrate, Sodium Lactate, Salt, Spices, Sodium Phosphates, Dextrose, Sugar, Monosodium Glutamate, Sodium Diacetate, Flavorings, BHT, Citric Acid, Caramel Color.Jimmy Dean Heat 'n Serve Original Sausage Links. Made with pork & turkey. BHT & citric acid added to help protect flavor. Caramel color added. Fully cooked. U.S. inspected and passed by Department of Agriculture. Directions Keep frozen.Always follow heating instructions.Keep frozen until ready to use. May be refrigerated overnight to thaw.Do not refrigerate longer than 7 days.Microwave instructions (one serving) : Instructions were developed using an 1100-watt microwave oven. Ovens vary; heat times may need to be adjusted.1. Remove 3 links from bag.2. Place on microwave-safe plate and cover with a paper towel.3. Microwave on high:If frozen: 50-60 seconds or until hot.If refrigerated: 30-40 seconds or until hot.Stove top instructions:1. Remove desired amount of links from bag.2. Place in a cold non-stick skillet.3. Heat skillet to medium and cover.4. Heat links turning occasionally for even browning.If frozen: 8-10 minutes or until hot.If refrigerated: 6-8 minutes or until hot.Caution! Product will be hot! Remove and uncover with caution! Let cool one minute before eating. Enjoy!. Warnings Contains soy.Long Description
Details: | |
Net-Content: | 55g |
Wikipedia: | Visit |
Manufacturer: | Sara Lee Foods |
Origin: | |
Barcodes: |
Nutrition Facts | |||
---|---|---|---|
Serving Size: | |||
Ammount per Serving: | |||
Calories: | kcal | ||
Details in % | Daily Value | ||
Total Fat | % | g | |
Satured Fat | % | g | |
Trans Fat | % | g | |
Polyunsatured Fat | % | g | |
Monounsatured Fat | % | g | |
Cholesterol | % | mg | |
Sodium | % | mg | |
Potassium | % | mg | |
Total Carbohydrate | % | g | |
Dietary Fiber | % | g | |
Sugars | % | g | |
Other carbohydrate | % | g | |
Protein | % | g |