Ready for a unique flavor phenomenon? Give these Johnsonville Brown Sugar & Honey Breakfast Links a try! Made with premium cuts of pork, these sausage links are gluten-free, dairy-free, and contain zero trans fat, artificial colors or flavors, and are low in carbs. Combine these flavorful breakfast treats with a variety of meal selections, including breads, eggs, and more!

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.

Pork, Brown Sugar, Water, And Less Than 2% Of The Following: Salt, Dextrose, Honey Powder (cane Sugar, Honey), Sugar, Natural Flavors, Bha, Propyl Gallate, Citric Acid, Beef Collagen Casing.

Preparation: Thaw product prior to cooking. Stovetop: Heat a nonstick skillet to medium-low. Add sausage. Cook for 12-16 minutes or until sausage is browned and the internal temperature is 160 degrees F, turning links often. Oven: Preheat oven to 350 degrees F. Place sausage on a shallow baking pan. Bake for 12-15 minutes or until sausage is browned and the internal temperature is 160 degrees F, turning links once. 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 products 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 hot foods hot. Refrigerate leftovers immediately or discard. Storage: Prepare within 3 days of purchase or freeze for up to 30 days. Previously handled frozen for your protection. Refreeze or keep refrigerated.