Previously handled frozen for your protection. Refreeze or keep refrigerated. Preparation: Thaw product prior to cooking. Grill: Preheat grill to medium-low. Add sausage. Cook, covered, for 15-20 minutes or until sausage is browned and the internal temperature is 160 degrees F, turning links often. Stovetop: 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 1/2 cup water to skillet. Cover and simmer for 12 minutes or until the internal temperature is 160 degrees F. Storage: Prepare within 3 days or purchase or freeze for up to 30 days. 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. Cook thoroughly. Keep foods hot. Refrigerate leftovers immediately or discard. More thaw means less flaw. Avoid burning your links during grilling by thawing them thoroughly first. Use a clean grill. Repeated grilling causes excessive residue buildup on the grill rack and hull. An occasional cleaning will help reduce flare-ups. Besides, your grill is a special gathering place for friends and family. Got to keep up appearances. It's ok to pre-cook. Purists may scoff, but enlightened grillers know that pre-cooking is acceptable. Simmer the links in a pan of water, or a beer and onion blend, for 8 to 10 minutes prior to placing 'em on the grill. (It's okay to dump the beer when you're done - really, it is.) Cook low & slow. If you're using a charcoal grill, spread out the gray/white, hot coals in a single layer. For a gas grill, start the flame at a medium setting. When the sausage begins to sizzle, reduce heat to low. Turn 'em with tongs every five minutes or so. Never use a fork, or you may puncture a link and release some of that great taste and juicy flavor. Know when your links are done: about 15 to 20 minutes using these tips; when they're golden-brown and look appetizing, not burned to a crisp; when a meat thermometer probe inserted into a link reads 160 degrees F.