Ingredients: Pork, Water, Salt, Paprika, Sugar, Fennel, Cayenne Pepper, Red Pepper Flakes, Garlic, Spices, Sodium Nitrite. Natural Hog Casing.
Fully cooked. Ready to eat. 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.