Eckrich Skinless Smoked Sausage, 14 oz

One package of Eckrich Skinless Smoked Sausage Naturally hardwood smoked for delicious smoky flavor Fully cooked and ready to prepare on the grill or stovetop USDA approved Why Buy Eckrich Skinless Smoked Sausage? Eckrich Skinless Smoked Sausage delivers incredibly tender and juicy sausage flavor with every bite. This smoked sausage is fully cooked, so you can prepare it exactly how you like. Cook the sausage low and slow on the grill until it’s sizzling with flavor or simmer the meat on the stovetop for a nice and juicy sausage meal. Eckrich Skinless Smoked Sausage is naturally hardwood smoked and crafted with a special blend of spices for rich savory flavor. Whether you’re preparing for the next family dinner or backyard barbecue, pick up a pack of Eckrich Skinless Smoked Sausage for a meal the whole family will love. Preparation Tips Turn the grill on and set the temperature to medium heat or 375 F. If using a charcoal grill, let one side of the grill reach medium heat after approximately 30 - 60 minutes. Place the cooked sausage on the medium heat side, searing for 1 - 2 minutes on each side. Once both sides are caramelized, move the cooked sausage to the cold side of the grill to finish cooking for 10 - 12 minutes until fully browned. To prevent overcooking, watch the meat closely, since overcooking can cause the meat to split, losing its juicy flavors and becoming dry or charred. Serve while hot and with desired garnishes or sides. Meal Idea - Sausage Pretzel Bites Prep Time: 10 Minutes | Cook Time: 15 Minutes Serves: 12 Ingredients 2 packages of Eckrich Skinless Smoked Sausage 1 12 oz can of refrigerated pizza dough ⅓ cup of flour 1 egg, beaten 1⁄4 cup baking soda 2 tbsp coarse salt 3⁄4 cup whole grain mustard 1⁄4 cup mayonnaise 3 tbsp honey Salt and pepper to taste Steps Heat oven to 425°F . Line a rimmed baking sheet with parchment paper. Roll pizza dough on lightly floured surface into a 10x12-inch rectangle. Using a sharp knife,cut in half, making 2 10x6-inch rectangles. Cut each rectangle into 10 1x6-inch strips. Cut smoked sausage into 1 inch pieces. Wrap strips of pizza dough around each piece of smoked sausage, pinching at the seam to secure. Boil 4 quarts of water in a medium pot. Add baking soda, stirring to dissolve. Place sausage bites in boiling water, in two batches, cooking each batch for 2-3 minutes,or until puffed. Remove with a slotted spoon and transfer to a lined baking sheet. Brush each sausage bite with beaten egg and sprinkle with coarse salt. Bake for 10-12 minutes or until golden brown Combine mustard, mayonnaise, and honey in a small bowl until smooth. Season with salt and pepper.

Storage Instructions Keep cooked sausages refrigerated or frozen to ensure freshness and preserve flavor. Packaged cooked sausage can be kept in the refrigerator for 4-5 days if unopened or up to 2 months in the freezer. The Eckrich Heritage Peter Eckrich arrived in America at the age of 17, eager to seek his fortune. In 1894, he opened a small meat market in Fort Wayne, Indiana. There he created many of the sausages he enjoyed growing up in Germany. Peter took great pride in his craft. His dedication paid off. The business grew and before long, Peter had opened up a second shop as well as a plant to supply his growing wholesale business. By 1932, Eckrich meats were nationally recognized for their great taste and supreme quality. Through it all, these things have never changed. The craftsmanship. The care. The pride. It’s as strong in our company today as it was in Peter Eckrich’s little Indiana shop, 120 years ago. More Options From Eckrich Hungry for more delicious Eckrich meals? Pick up a pack of Eckrich 4-Pepper Skinless Smoked Sausage at your local grocery retailer or try some Eckrich Cheddar Li'l Smokies Cocktail Smoked Sausages for a one-of-a-kind sausage meal.