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Original Natural Casing Smoked Sausage Loop
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AT-A-GLANCE
FullyCooked
Heat& Eat
NaturalCasing
FullyCooked
Heat& Eat
NaturalCasing
Prime Fresh
just the right blend of spices for a truly rich, savory taste
About
Eckrich Smoked Sausage Rope delivers the rich smokehouse flavor you love. This hardwood smoked sausage is made with pork and chicken in a natural casing. This ready-to-eat sausage rope makes it easy to slice the sausage just the way you like it. Naturally, hardwood smoked sausage delivers authentic smokehouse flavor with just the right blend of spices for a truly rich, savory taste. Eckrich smoked sausage comes in a convenient, easy-open package so you can enjoy your favorite fully cooked sausage anytime.
Ingredients
Pork, Mechanically Separated Chicken, Water, Corn Syrup, Contains 2% Or Less Of: Salt, Modified Food Starch, Flavorings, Autolyzed Yeast Extract, Dextrose, Potassium Acetate, Potassium Lactate, Monosodium Glutamate, Sodium Phosphates, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite.
Instructions
Cut sausage into 2 to 4 portions. Heating times are estimates and may vary. Skillet: Heat 4 to 6 minutes over medium-high heat, turning frequently to brown evenly. Reduce heat to low. Add ½ cup water. Cover and simmer 10-12 minutes. Microwave: Arrange on microwave safe plate. Add 2 tablespoons water. Cover with plastic wrap; poke 3 holes in plastic to vent. Microwave on High for 4-6 minutes, turning sausage after 2 minutes. Let stand 2 minutes before serving. Grill: Grill 10 to 15 minutes over medium heat, turning frequently.
Nutrition Facts
7 servings per container
Serving Size2 oz (56g)
Amount per serving
Calories200
% Daily Value*
Cholesterol 50mg17%
Sodium 530mg23%
Total Fat 17g22%
Saturated Fat 5g25%
Trans Fat 0g0%
Total Carbohydrates 4g1%
Dietary Fiber 0g0%
Total Sugars 1g
Includes 1g added sugars2%
Protein 6g12%
Vitamin D 2%
Calcium 0 mg4%
Iron 0 mg2%
Potassium 4%
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Recipes with Smoked Sausage Rope
Veggie Smoked Sausage Stir-Fry
alarm
20 mins
school
Intermediate
restaurant_menu
4 Servings
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Eckrich
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