Fully Cooked Skinless 5:1 Polish Sausage Links 4/2.5 Lb

Product Description – A Fan Favorite Across The Country, Sheboygan Is Handcrafted The Old Fashioned Way In Small Batches. Sheboygan Sausages Deliver Quality And Nostalgia In Every Bite. Old World Recipe, Old World Flavor, Naturally Good Sausage, America's Tradition Since 1933, Naturally Hardwood Smoked, No Artificial Flavors Or Colors

  • Product Code – 81778
  • GTIN – 10078305817781

Master Case

Piece Count Net Weight Gross Weight
4 10 11
Width Length Height
9.375" 12.625" 5.875"
TI HI Cube
15 7 0.4 cubic ft

Storage

Shelf Life Storage Temp Storage Method
365 days from production Storage Handling: -10°F–0°F Keep Frozen

Preparation

  • Preheat Gas Grill To Medium-Low Heat. (Of Charcoal, Allow To Burn Until White Ash Forms On Embers) Place Links On Grill, 7-9 Inches Above The Heat Source. Turn Approximately 4-6 Minutes. Cook Until Golden-Brown, 25-30 Minutes.

  • Preheat Broiler. Place Links On Broiler Pan Or Foil-Lined Baking Pan On Center Oven Rack (7-9 Inches From Heat). Broil For 11-12 Minutes Or Until Sausage Internal Temperature Reaches 160°F, Turning Links Every 4 Minutes.

  • Heat Skillet To Medium. Add 1/2 Cup Water, Coarsely Chopped Onions (Optional) And Links To Skillet. Cover, Continue Heating For 10 Minutes. Remove Cover, Cook An Additional 10 Minutes Until Golden Brown.

Ingredients

Ground Pork (Not More Than 26% Fat), Water, Salt, Sorbitol, Flavorings, Ground Beef (Not More Than 26% Fat), Mustard, Sodium Phosphate, Sodium Acetate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite

Nutrition Facts

Serving Size – 3.2 oz

Amount Per Serving

Calories 220 Calories from Fat 150
% Daily Value*
Total Fat 17g 26%
Saturated Fat 6g 30%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 980mg 41%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 0%
Sugars 0g
Protein 14g
Vitamin A 2%Vitamin C 2%
Calcium 4%Iron 6%

No Allergens Present

* Percent daily values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.