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Jimmy Dean Hot Sausage Roll - 16 OZ
Premium Pork Hot Sausage Roll, 16 oz.
Spice up your morning with Jimmy Dean Hot Sausage. Made with premium pork, seasoned to perfection with a bold blend of spices, our Hot Sausage has 9 grams of protein per serving to give you more fuel to power your day. Simply cook and serve with eggs and toast for a traditional breakfast or with pancakes and maple syrup for brunch. Includes one 16 ounce fresh sausage roll. Use or freeze within 7 days of opening. Jimmy Dean once said, 'Sausage is a great deal like life. You get out of it what you put in.' Which pretty much sums up his magic formula for having a great day. Today, Jimmy Dean Brand brings you many ways to add some sunshine to your morning. Because today's your day to shine on.
Ingredients
|
Serving Size: Servings Per Container: 6 |
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| Calories | Amount Per Serving
215 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 170 | |
| Total Fat | Amount Per serving 19g | 29% |
| Saturated Fat | Amount Per serving 7g | 35% |
| Trans Fat | Amount Per serving (-) | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 35mg | 12% |
| Sodium | Amount Per serving 395mg | 17% |
| Total Carbohydrate | Amount Per serving 2g | 1% |
| Dietary Fiber | Amount Per serving 0g | 0% |
| Sugars | Amount Per serving (-) | |
| Protein | Amount Per serving 9g | 0% |
| Vitamin A | 0% | |
| Vitamin C | 0% | |
| Calcium | 0% | |
| Iron | 2% | |
Pork, Water, Contains 2% Or Less Of: Pork Broth, Corn Syrup, Salt, Spices, Vinegar, Sugar, Monosodium Glutamate, Natural Flavor.
Product Attributes
Directions
Fry: Skillet:Slice sausage roll into 1/2-inch patties at indicated marks. (For easier slicing place sausage in freezer for 10-15 minutes, before slicing). Place patties in a cold skillet. Cook over Medium heat for 14-16 minutes, turning sausage frequently for even browning, or until center of sausage patty reaches 160 degree F and is no longer pink.
Disclaimer
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