Jalapeño Cheddar Minis 10:1
PRODUCT INFORMATION
  • Product Code: 101015
  • Product UPC: 077782025378
  • Case UPC: 10077782025375
  • Product Weight: 1.6 oz.
  • Pieces Per Package: Approximately 50 links
  • Case Pack: (2) 5 lb. bags
  • Case Weight: 10 lbs.
  • Case Dimensions: L 13.625 x W 11.4375 x H 4.5
  • Case Cube: 0.406
  • Case Pallet: 11 x 9 (Ti x Hi)
  • Frozen Shelf Life: 240 days
  • Refrigerated Shelf Life
    Unopened bag: 60 days
    Opened bag: 7-10 days
Product Specification
Download Product Spec Sheet
  • Fully cooked, skinless, 3.50-inch pork and cheese sausage, uniquely seasoned with jalapeño and naturally smoked with hardwood chips for a bold, hot and spicy flavor. Heat and serve.

NUTRITION INFO
  • Serving Size: 1 link (45g)
  • Servings Per Container: About 50
  • Calories: 140
  • Calories From Fat: 110
  • Total Fat: 13 g20%
  • Saturated Fat: 4.5 g23%
  • Trans Fat: 0 g
  • Cholesterol: 25 mg9%
  • Sodium: 460 mg19%
  • Total Carbohydrates: 2 g1%
  • Protein: 5 g
  • Calcium % Daily Value: 2%
  • Not a significant source of Sugars, Iron and Dietary Fiber
  • Pork, Water, Pasteurized Process Cheddar Cheese [Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes, Annatto), Water, Cream, Enzyme Modified Cheese (Milk, Cheese Culture, Salt, Enzymes, Water, Lipolyzed Cream, Sodium Phosphate, Xanthan Gum), Sodium Phosphate, Salt, Sorbic Acid, Sodium Citrate, Apo-carotenal], Powdered Cellulose, Natamycin, Diced Jalapeño Peppers and less than 2% of the following: Salt, Potassium and Sodium Lactate, Whey Protein Concentrate, Spices, Sodium Phosphate, Sorbitol, Green Bell Pepper Powder, Dehydrated Jalapeño Pepper, Nonfat Milk, Dry Vinegar Flavor [(Sodium Diacetate, Citric Acid, Potassium Citrate, and Glucona-delta-lactone), Partially Hydrogenated Soybean and Cottonseed Oils], Tomato Powder, Sodium Diacetate, Monosodium Glutamate, Garlic Powder, Dehydrated Onion, Sodium Erythorbate, Blue Cheese Powder (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Spice Extractives, Sodium Nitrite.
  • Contains Milk Allergen
Cooking Directions
  • Cooking times may vary. All times based upon fully thawed product unless otherwise noted. Serving and holding temp should be minimum 140°F.
  • Convection Oven: Preheat oven to 350°F. Place thawed links on a sheet tray. Add 2 cups of water. Bake for 10 to 12 minutes or until internal link temperature reaches a minimum of 140°F.
  • Gas or Charcoal Grill: Preheat grill to medium low. Place thawed links onto grill. Grill 7 to 10 minutes, turning sausage links often, until links are golden brown and at a minimal internal temperature of 140°F.
  • Roller Grill: Preheat roller grill for 20 minutes on HEAT/COOK setting. Place thawed links on roller grill on HEAT/COOK setting. Heat links until internal link temperature is 140°F-165°F. Lower grill temp to HOLD/WARM setting. Product must be held at a minimum of 140°F. Do not hold for more than 4 hours.
  • Steamer: Fill steamer with water per manufacturer's directions. And preheat on high for 30 minutes. Place thawed links on a rack in a steamer pan and heat on high for 30 to 35 minutes or until internal link temperature is a minimum of 140°F. Reduce steamer temperature to medium low to hold links at an internal temperature of 140°F to 165°F. Hold no longer than 4 hours.
  • Flat Top: Preheat grill to 350 F. Place thawed links on grill. Pour 1/2 cup water over links and cover with lid. Grill for 3 minutes, then remove lid. Turn links and pour 1/2 cup water over links. Cover and grill 3 minutes longer or until internal link temperature is a minimum of 140°F.