Pecan Smoked Sausage w/ JALAPENOS & CHEESE

Preparation Tips/Ingredients

SMOKED SAUSAGE PREPARATION TIPS:
All of our Natural Pecan Wood Smoked Sausage is slow smoked to perfection BUT NOT FULLY COOKED. When preparing our smoked sausage, always remember to cook the sausage until the internal temperature reaches 160 degrees Fahrenheit. When preparing our smoked sausage on the grill or smoker, we recommend using indirect heat at a low temperature of 225-250 degrees Fahrenheit, taking extra care not to over cook the sausage so the casing does not split. Don’t have enough time to fire up the grill or smoker? A traditional way to prepare our smoked sausage is to simply boil it in a pan of water until the internal temperature reaches 160 degrees Fahrenheit.

INGREDIENTS:  
Pork, Beef, Pasteurized Processed American Cheese (cultured pasteurized milk and skim milk, buttermilk, milk fat, salt, contains less than 2% of sodium citrate, potassium citrate, milk protein concentrate, lactic acid, scorbic acid (preservative), artificial color, enzymes, soy lecithin and soybean oil blend (anti-sticking)), Jalapeño Peppers (jalapeño peppers, salt, distilled vinegar, onions, garlic, calcium chloride, 1/10 of 1% sodium benzoate (as a preservative) and yellow no. 5 food color), Salt, Black Pepper, Garlic, Mustard Seed, Sodium Nitrite.