Italian sausage

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Johnsonville Italian Sausage Mild, Party PackPORK, WATER, CORN SYRUP AND LESS THAN 2% OF THE FOLLOWING: PORK BROTH WITH NATURAL FLAVORINGS, SALT, DEXTROSE, SPICE, PAPRIKA, MONOSODIUM GLUTAMATE, FLAVORINGS, BHA, PROPYL GALLATE, CITRIC ACID.Directions Cooking suggestions on back of this label. Refreeze or refrigerate. The Art of Grillin' Links - Are you a Grillin' Guru. You can be, by following Johnsonville's Tips for Grilling Success. 1. Avoid High Flames! Raging blazes cause injury to sausage, and your neighbors probably won't enjoy the sirens. Keep a spray-bottle filled with water handy to douse small flames while grilling. A garden hose would be overkill. 2. Use a Clean Grill. Repeated grilling causes excessive residue buildup on the grill rack and hull. An occasional cleaning will help reduce flare-ups. Besides, your grill is a special gathering place for friends and family. Got to keep up appearances. 3. It's OK to Pre-Cook. Purists scoff at using any cooking method other than placing a cold, naked link, fresh from the pack, against a scalding-hot grill rack. Nevertheless, enlightened grillers of the new millennium know it's OK to pre-cook sausage. One may simmer the links in a pan of water, or a beer and onion blend, for 8 to 10 minutes prior to placing them on the grill (it's okay to dump the beer when you're done - really, it is) . 4. Cook Slowly, on Low Heat, Keeping Grill Covered. If you're using a charcoal grill, spread out the gray/white, hot coals in a single layer. On a gas grill, start the flame at a medium setting, and when the sausage juices start to flow, reduce heat to low. A lid on the grill helps minimize the flame, too. 5. Turn the Links every five minutes or so. Use tongs, never a fork. A fork can puncture a link and release that great taste and savory flavor. Tongs keep the links intact, and make 'em easier to turn. 6. Know When Your Brats are Done Cooking, which is: a) About 25 to 30 minutes using the above guidelines. b) When they're golden-brown and look appetizing, not charred to a crisp. c) When a meat thermometer probe inserted into the link reads 160 degrees F. (Hint: A Master Griller would never be seen doing this.) Remember - The art of grilling links is also the art of patience. The great taste of Johnsonville is always worth waiting for. No link should be served before its time. 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 mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. 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. Keep hot foods hot. Refrigerate leftovers immediately or discard. Use promptly after purchase. Thaw product prior to cooking. Product Details BHA, propyl gallate, citric acid added to protect flavor. Previously handled frozen for your protection.

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