INGREDIENTS: Pork (Government Inspected meat) water, salt, spice, garlic powder, vegetable oil.
BEST USED FOR: Lunch or Supper
STORAGE: Store vacuum packed frozen sausage links in the freezer till ready to use. Thaw them in the refrigerator overnight. We recommend you cook the thawed sausage links within 24 hours.
THAW sausage links in refrigerator overnight.
BAKE in the oven for 25 minutes @350F on a cookie sheet lined with tin foil. Turn sausage after 15 minutes for browning on both sides.
PAN FRY on medium heat for 15 to 20 minutes turning occasionally.
BBQ on medium low heat 15 to 20 minutes turning occasionally.
SCRAMBLE FRY: Keep sausage frozen until you want to scramble fry . Carefully separate sausage links. Run a little cold water over one sausage link at a time and gently peel the natural casing away. Once peeled, thaw sausage links in the microwave on defrost. Now break up sausage meat and scramble fry in a pan for about 10 minutes on medium heat until cooked.
The Hot Italian links are cooked when they reach an internal temperature of 165F.
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