Natural pork, water, sea salt, seasoning (dextrose, mustard (1.7%), spices, onion powder, garlic powder, spice extractives), onions, garlic, cultured celery powder (cultured celery powder, sea salt), vinegar.
Uncured Polish Style Kielbasa
#27075
Case Weight: 9 lbs
Reminiscent of the freshly smoked, handmade ropes of sausage that hung in old neighborhood butchers’ windows, our old-world garlic sausage is a combination of lean pork, and spices that are both flavorful and comforting. Like generations before us, we make our kielbasa with natural casings and the heady aroma of marjoram and onion.
Our smoked sausages are fully cooked, simply heat & serve. You can grill them, turning occasionally for 7-14 minutes. Steam them by placing them in a steamer for approximately 15 minutes. Broil them by placing them under a pre-heated broiler for 12-minutes turning them once to warm them through, or pan fry them by placing them in a pan with vegetable oil for approximately 12-minutes, turning occasionally.
Ingredients
Natural pork, water, sea salt, seasoning (dextrose, mustard (0.9%), spices, onion powder, garlic powder, spice extractives), cultured celery powder (cultured celery powder, sea salt), onion, garlic, vinegar, cultured onion powder (cultured onion powder, sea salt).
Nutrition Facts
Servings Per Container Varies
Serving Size: 2oz. (56g)
Amount per serving
Calories
130
Total Fat 11g
14%
Saturated Fat 4g
18%
Trans Fat 0g
Cholesterol 45mg
14%
Sodium 450mg
20%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Total Sugars 0g
Includes No Added Sugars
0%
Protein 8g
Vitamin
0%
Calcium
0%
Iron
4%
Potassium
2%
Recipes
How To Cook
Our smoked sausages are fully cooked, simply heat & serve. You can grill them, turning occasionally for 7-14 minutes. Steam them by placing them in a steamer for approximately 15 minutes. Broil them by placing them under a pre-heated broiler for 12-minutes turning them once to warm them through, or pan fry them by placing them in a pan with vegetable oil for approximately 12-minutes, turning occasionally.
