products
Ultimate Hot & Spicy Sausage 5:1 (Collagen Casing)
Fully cooked, premium, coarsely ground pork sausage, seasoned for a hot and spicy flavor profile in a 5.75-inch collagen casing, already browned. Flame-grilled for superior flavor. Heat and serve.
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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 pan lined with parchment paper. Bake for 10-12 minutes or until links are browned and the internal temperature is 140°F.
Gas or Charcoal Grill
Preheat grill to medium-low (325°F). Place thawed links on grill. Grill for 14-16 minutes or until links are browned and internal temperature is 140°F, turning links often.
Flat Top Grill
Preheat flat top grill to 350°F. Place thawed links on grill. Pour ½ cup water over links, cover with lid and grill for 3 minutes. Every 3 minutes, remove lid, turn links, add ½ cup water and cover. Grill for a total of 12-15 minutes or until links are browned and the internal temperature is 140°F.
Commercial Microwave
Place link(s) on a microwave-safe plate and cover with a paper towel. Microwave on high for the time listed below or until the internal temperature is 140°F.
Microwave Heating Time
Thawed
1 link: 60-70 seconds
2 links: 80-90 seconds
Frozen
1 link: 85-95 seconds
2 links: 2 min. 45 sec.
Steamer
Fill steamer base with water according to manufacturer's directions. Preheat on high for 30 minutes. Place thawed links in a steamer pan without a rack, in a single layer; do not add water. Cover pan and heat on high for 35-40 minutes or until internal temperature is 140°F-165°F. Reduce temperature to medium-low. Product must be held at a minimum of 140°F. Do not hold for more than 3-4 hours.
Roller Grill
Preheat roller grill for 15 minutes on HEAT/COOK. Place links on roller grill on HEAT/COOK. Heat thawed links for 25-30 minutes or frozen links for 40-45 minutes or until the internal temperature is 140-160°F. Reduce roller grill temperature to HOLD/WARM. Product must be held at a minimum of 140°F. Do not hold for more than 4 hours.
*Heating times will vary for different roller grill brands.
TurboChef
Loosely wrap 4 thawed links in a square of parchment paper. Place into a solid, non-stick basket and heat until the internal temperature is 140°F-165°F. Appliances vary; adjust oven settings as necessary.
Oven Set Temperature: 500°F
Cook Time: 2:10 minutes
|
Event |
% Time |
% Air |
% M.W. |
|
1 |
80 |
0 |
80 |
|
2 |
10 |
10 |
50 |
|
3 |
10 |
60 |
50 |
Commercial Microwave
Place link(s) on a microwave-safe plate and cover with a paper towel. Microwave on high for the time listed below or until the internal temperature is 140°F.
Microwave Heating Time
Thawed
1 link: 60-70 seconds
2 links: 80-90 seconds
Cooking times may vary. All times based upon fully thawed product unless otherwise noted. Serving and holding temp should be minimum 140°F.
Product Code:
101560Package UPC:
077782020656Case UPC:
10077782029403Product Weight:
3.2 oz.Pieces Per Package:
Approximately 25 linksCase Weight:
10 lbs.Case Dimensions:
L 12.25 x W 8.25 x H 9Case Cube:
0.53Case Pallet:
16 x 4 (Ti x Hi)Ratios:
5:1
Nutrition Facts
Serving Size:
1 link (91g)Servings Per Container:
About 25Serving Per
100g
Calories:
Calories from Fat:
% of Daily Value **
Total Fat:
28g*, 31g***Saturated Fat:
10g, 11gTrans Fat:
0g, 0gCholesterol:
60mg, 70mgSodium:
1030mg, 1140mgTotal Carbohydrates:
6g, 6gDietary Fiber:
1g, 1gSugars:
1g, 2gTotal Protein:
14g, 15gVitamin A:
Vitamin C:
Calcium:
Iron:
* Amount per serving
*** Amount per 100g
** Percentage Daily Values are based on a 2,000 calorie diet.
Ingredients:
Pork, water and less than 2% of the following: corn syrup, salt, modified food starch, nonfat dried milk, isolated oat product, sodium lactate, spices, dextrose, sodium phosphate, garlic powder, onion powder, spice extractives, sodium acetate, oleoresin of paprika, tabasco powder (aged red pepper, vinegar, salt), BHA, propyl gallate, citric acid, collagen casing.
Contains Milk Allergen
