Smoked Sausage – Chile Relleno

Pork, Beef, Water, Pepper Jack Cheese (Pasteurized Processed Cheese (Cultured Milk, Water, Skim Milk, Whey, Jalapeno Peppers, Red Bell Peppers, Cream, Salt, Sorbic Acid (A Preservative), Natural Flavor, Enzymes), Powdered Cellulose (To Prevent Caking), Potassium Sorbate and Natamycin (Preservatives), Water, Bell Pepper, Onion, Jalapeno, Cilantro, Salt, Spices, Garlic, Dextrose, Vinegar Powder (Maltodextrin, White Distilled Vinegar, Modified Food Starch), Corn Starch, Sugar, Less Than 1% Of The Following: Sodium Erythorbate & Sodium Nitrite. CONTAINS: MILK

Warming Instructions – Smoked Sausage (Fully Cooked) Our smoked sausage is fully cooked and ready to heat and serve. For best results, use one of the following warming methods: 

1. Boil / Simmer (Recommended): Place sausage in a pot of water. Bring to a boil, then reduce heat and simmer for 8–10 minutes until heated through.

 2. Pan Simmer: Add ½ inch of water to a skillet and place sausage in the pan. Cover and heat over medium-low for 8–10 minutes, turning occasionally, until warmed through.

 3. Steam: Place sausage in a steamer basket over boiling water. Cover and steam for 8–10 minutes or until hot. 

4. Light Grill: Preheat grill to medium-low. Grill sausage for 6–8 minutes, turning occasionally, until heated through. Avoid high heat to prevent overcooking.

Hungry for more ideas?: CHECK OUT OUR RECIPES