Ingredients: Chicken, Water, Apple, Salt, Orange Zest, Dextrose, Sugar, Fennel, Sage, Spices, Ascorbic Acid, Sodium Nitrite, Collagen Casing.
Fully cooked. Keep product refrigerated.
Here is a guide for grilling sausages.
From refrigeration sausages can go directly to the steam table or the hot grill.
Have your water bath be 165-170 for a quick heat
up to 135° then move the sausage to water that is 135° or a steam table.
Put the sausages on the hot grill you are
drying/ crisping the casing. Get some nice grill marks on the outside, cook to
desired temperature and they should be perfect to serve.