Vermont Maple Syrup Breakfast Sausage, Vermont Maple Syrup

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Johnsonville Vermont Maple Syrup Breakfast SausagePork, Water And Less Than 2% Of The Following: Pork Broth With Natural Flavorings, Salt, Maple Syrup, Flavorings, Dextrose, Corn Syrup, Monosodium Glutamate, BHA, Propyl Gallate, Citric Acid, Collagen Casing.Johnsonville Vermont Maple Syrup Breakfast Sausage. Only premium cuts of pork. BHA, propyl gallate, citric acid added to help protect flavor. U.S. Inspected and passed by department of agriculture. Directions Previously handled frozen for your protection.Refreeze or keep refrigerated.Preparation.Thaw product prior to cooking. Sausage is fully cooked when the internal temperature is 160 degrees F Skillet: heat a nonstick skillet to medium-low. Add sausage links. Cook for 12-16 minutes or until cooked through and browned, turning often.Oven: preheat oven to 350 degrees F. Place sausage links on a shallow baking pan. Bake for 12-15 minutes or until cooked through and browned, turning links once.Storage: to ensure quality, refrigerate and prepare within 3 days; otherwise, freeze up to 30 days. Warnings Safe handling instructions.This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mis-handled or cooked improperly. For your protection, follow these safe handling instructions.Keep refrigerated or frozen. Thaw in refrigerator or microwave.Keep hot foods hot. Refrigerate leftovers immediately or discard.Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards) , utensils and hands after touching raw meat or poultry.Cook thoroughly.

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