Details

•Made with 100% Premium Pork

•5 Savory Dinner Sausage Links in our Signature Curved Tray

•A Wee Bit o' Garlic!, No Artificial Flavors or Colors

•14g of protein per link

•Grill 15-20 minutes on medium-low heat

•Johnsonville’s Irish O’Garlic sausage recipe is made with only premium cuts of pork and seasoned with a unique blend of herbs and spices delivering a juicy, robust flavor. Our Irish O’Garlic Brats have all the flavor you crave without any artificial colors or flavors, nitrates, or nitrites. Perfect for St. Patrick’s Day, Johnsonville brats are easy to grill and taste great in a variety of recipes as well! Family-owned since 1945, Johnsonville began when Ralph F. and Alice Stayer opened a small butcher shop in Johnsonville, Wisconsin. Their philosophy was simple; take premium cuts of meat with quality spices to make great-tasting sausages. Today, Johnsonville is made with the same philosophy still in Johnsonville, Wisconsin.

Ingredients

Pork, Water, Corn Syrup, And Less Than 2% Of The Following: Pork Broth With Natural Flavorings, Dextrose, Salt, Natural Flavors, Dehydrated Garlic, Bha, Propyl Gallate, Citric Acid.

Directions

Grilling: Thaw product prior to cooking. Preheat grill to medium-low. Add sausage. Cook, covered, for 15-20 minutes until sausage is browned and the internal temperature is 160°F, turning links often.

Stovetop Simmer: Thaw product prior to cooking. Spray a skillet with cooking spray. Add sausage. Cook over medium-high heat until browned, about 5 minutes, turning links often. Reduce heat to medium-low. Carefully add ½ cup water to skillet. Cover and simmer for 12 minutes until the internal temperature is 160°F.

Warnings

Safe handling instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils and hands after touching raw meat or poultry. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cook thoroughly.