Johnsonville® Skinless Smoked Sausage 5:1 (100836)
Johnsonville Skinless Smoked Sausage (5:1) is made with a cellulose casing which is removed prior to packaging. There are
about five links per pound. Each link is approximately 6.0 inches in length. This product is fully cooked, packaged in a
zippered gas flushed bag, and frozen.
Product Information
Product Code: 100836
Package UPC: 077782023602
Case UPC: 10077782023609
Product Weight: 5 lbs
Pieces per package: 24-26 Links
Case Pack: 2
Case Weight: 10 lbs
Case Dimensions: L 13.62 x W 11.44 x H 4.5
Case Cube: .406
Case Pallet: 18 x 11
Allergen:
Nutritional Information
Serving Size: 1 link
Servings Per Container: 25
Calories: 300
Calories from Fat: 240
Total Fat: 27g
41%
Saturated Fat: 9g
46%
Cholesterol: 55mg
18%
Sodium: 1060mg
44%
Total Carbohydrates: 4g
1%
Protein: 11g
Calcium % Daily Value: 2%
Iron % Daily Value: 2%
Pork, water, salt and less than 2% of the following: corn syrup, sugar, potassium and sodium lactate, milk protein hydrolyzate, sodium phosphate, sodium diacetate, whey, sodium erythorbate, sodium nitrite, natural and artificial flavorings.
Product Information
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.
flat top grill
Place thawed links onto a 350°F grill. Pour 1/2 cup of water over links. Cover with lid. Grill for 2-1/2 minutes, then remove lid. Turn links, pour 1/2 cup of water over links. Cover, then grill additional 2-1/2 minutes.
roller grill
Roller grill setting should be at 6-1/2 (to equal approximately 185°F grill temp). Links will take 20-25 minutes to reach internal temperature of 140°F (frozen links about one hour). Once links are heated, turn down to about 160°F grill temp to hold. Do not hold product for more than 3 hours.
steamer cart
Place links in a pan with a false bottom. Place pan into pre-heated steamer, on high (212°F water temp) for 30-35 minutes, or until 140°F internal temp is reached. Turn unit down to medium or hold (145°F to 165°F water temp). Hold no longer than 4 hours.