FREQUENTLY ASKED QUESTIONS
Are all of your products gluten free?
All of our products are made with ingredients that DO NOT contain gluten EXCEPT for our meatballs, fresh and smoked beer brats, and teriyaki Flame Grilled Chicken.
Do you make your products in a nut/ tree nut/peanut free facility?
All of our products are made and packaged in nut/tree nut-free, peanut-free facilities.
Does this contain MSG? /Why do you use MSG?
We currently use monosodium glutamate in some of our Johnsonville products along with corn syrup and salt to harmonize the flavors in our sausages. The MSG we use is a natural substance derived from a natural food source, such as corn.
We understand the need for today's consumer to be health conscientious and aware of the ingredients in the foods they eat. As a result, we continue to expand our list of tasty products that don’t contain any added MSG and they’re listed below. Check out a full line up of our MSG-free products, http://bit.ly/2w6I38k
Why is there so much sodium in your products? /How much sodium is in this product?
We currently use salt to harmonize the flavors in our sausages. Check out our products page for a full list of ingredients on any product.
How do you cook brats/ Italian sausage in a skillet?
We suggest following the cooking instructions that are included in each product package, and, we also include such instructions on the product page of each listed on our website. The instructions will share the preferred method (example, stovetop cooking vs. grilling) and alternative options for other cooking/grilling methods. Look for the product and associated cooking instructions here.
Why only sell five brats in a pack when buns come in a pack of six?
The bun companies established a precedence many years ago of primarily 6 and 8 bun packages. To further complicate things, our sausage packages can contain many different counts. For example, our Party Packs have 12 links, our Fully Cooked links come in packages with 6 or 4 links and we also have Fresh Brat and Italian Sausage packages with 5 links. We hope some day that the sausage and bun makers, and retailers, can all unite in this ongoing dilemma!
Why are your brats smaller than the bun?
It can be a dilemma, finding the right bun and brat to be equal in size! And sometimes the brat, due to the natural casing, may shrink more than other batches.
Are your products made in the US?
We are private, family-owned company based in Wisconsin and proudly make all of our products here in the USA. For our pork products, we source the pork from US and Canadian farms.
Where can I get coupons?
By joining our online Enthusiast Club you can periodically receive coupons & promotions. Just follow the link.
Why did my brat/sausage burst open while cooking?
The casings will burst if the sausage link is being grilled at too hot a temperature, so we push for our fresh Italian sausage and brats to be grilled "low & slow."
Where can I find/ what store sells _____ product?
Please use our handy product locator tool to find retailers near you that might carry this product. http://www.johnsonville.com/products/locator.html
What types of casings are used for your products?
Our fully cooked items and breakfast links use a collagen casing derived from beef, and our fresh breakfast and dinner sausage items use a natural pork casing.
What is a Brat Hot Tub and where's the recipe?
The Johnsonville Brat Hot Tub was inspired by a need to entertain and feed many guests, but you don't want to be at the grill the entire time and miss out on the fun. The Brat Hot Tub features 4 ingredients: Johnsonville Brats (or any Johnsonville Italian sausage or flavor of brats), your favorite beer, sliced onions and a bit of butter. After grilling the sausages, simply place them in a bath of beer, onions and butter and simmer over a low temperature. This way, you get to be with your guests, and the sausages remain juicy, flavorful and ready to serve as guests come and go! Here's the famous recipe! http://www.johnsonville.com/recipe/brat-hot-tub.html.
How long will the "bulk" natural casing summer sausage maintain its freshness?
This product is cured and smoked, so it really will not spoil. It's intended to be hung in the consumer's home on a piece of string or twine in a cool dry place, so that it can age and dry. As it ages, the sausage will sort of "sweat out" the fats and oils through the casing and the sausage will become very dry and very hard. As it dries, the fats and oils may leave a white salty coating on the outer casing. It may also shrink a little bit and the casing will wrinkle - all of which is normal.
While there's no need to refrigerate, if you choose to, simply cover the ends with a piece of butcher paper or wax paper.
It is not recommended to store in an airtight container like a plastic bag because it will get moldy. The fats/oils released through the casing have nowhere to evaporate, leaving the sausage vulnerable to mold. If the sausage does become moldy, it can be wiped clean with white vinegar.