Heat & Serve Ultimate Cooked Bratwurst 5:1
  • Product Code: 101558
  • Product UPC: 077782013740
  • Case UPC: 10077782029380
  • Product Weight: 3.2 oz.
  • Pieces Per Package: Approximately 25 links
  • Case Pack: (2) 5 lb. bags
  • Case Weight: 10 lbs.
  • Case Dimensions: L 12.25 X w 8.25 X H 9
  • Case Cube: 0.53
  • Case Pallet: 16 x 4 (Ti x Hi)
  • Frozen Shelf Life: 300 days
  • Refrigerated Shelf Life
    Unopened bag: 14 days
    Opened bag: 5 days
Product Specification
Download Product Spec Sheet
  • Fully cooked, premium, coarsely ground pork bratwurst sausage in a 5.75-inch collagen casing, already browned with grill marks. Flame-grilled for superior flavor. Heat and serve.

  • Serving Size: 1 link (91g)
  • Servings Per Container: About 25
  • Calories: 320
  • Calories From Fat: 250
  • Total Fat: 28g43%
  • Saturated Fat: 10g50%
  • Trans Fat: 0g
  • Cholesterol: 55mg 19%
  • Sodium: 910mg38%
  • Total Carbohydrates: 4g1%
  • Protein: 13g
  • Iron % Daily Value: 4%
  • Not a significant source of Vitamin A, Vitamin C and Dietary Fiber
  • Pork, Water, Corn Syrup and less than 2% of the following: Salt, Sodium Lactate, Dextrose, Sodium Phosphate, Flavorings, Sodium Acetate, BHA, Propyl Gallate, Citric Acid, Collagen Casing.
  • 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.
  • 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.