Pork Sausage Barese
Per: 100 gIngredients:
Pork • Water • Seasoning (salt, spices, sugars [dextrose], garlic powder, spice extracts, paprika extract, beet juice powder, dehydrated parsley) • Fire roasted garlic • Salt • Flavour • Natural lamb casing.
Nutrition facts:
| Per | |||||
|---|---|---|---|---|---|
| Calories 270 | |||||
| % Daily Value (DV) * | |||||
| Fat 23 g | |||||
| |||||
| Carbohydrate 1 g | |||||
| Protein 16 g | |||||
| Cholesterol 65 mg | |||||
| Sodium 650 mg | 30% | ||||
| Potassium 300 mg | 9% | ||||
| Calcium 10 mg | 1% | ||||
| Iron 1 mg | 6 % | ||||
| *5% or less is a little, 15% or more is a lot | |||||
Cooking Instructions
FROM FROZEN
Cook to minimum internal temperature of 160°F (71°C).
BBQ: Cook in pre-heated lidded barbecue on medium-low heat for 20 to 25 minutes, turning once or twice with tongs.
FRYING PAN: Cook over medium-low heat in a non-stick fry pan for 20 to 25 minutes, turning occasionally with tongs.
OVEN: Cook on a foil-lined baking sheet (makes for easier clean up) in a pre-heated 400°F (204°C) oven for 25 to 30 minutes, turning once or twice with tongs.
WHEN COOKING SAUSAGES: Do not pierce sausages; they’ll lose their flavourful juices.
APPLIANCES VARY; THESE ARE GUIDELINES ONLY.
Where to Buy
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