Roasted Garlic & Herb Chicken Sausage Fresh
Roasted Garlic & Herb Chicken Sausage Fresh
Whether you grilling, making pasta, soups, or crumbling on pizza, of stuffing peppers this is go-to for adding a flavor boost. Seriously, it’s like the Swiss Army knife of sausages!
Roasted garlic, toasted onion, basil, thyme, and oregano
Packed with protein (AND 70% less fat than ground pork**!)
Kabobs, any pasta dish or rice bowls, or crumbled into your favorite sauce
*No artificial ingredients. Minimally processed.
**Than USDA data for pork sausage (Fat is reduced 23g to 5g per serving).
+Federal Regulations Prohibit the Use of Hormones or Steroids in Poultry.
Ingredients
CHICKEN, CONTAINS 2% OR LESS OF DRIED TOMATOES, SALT, SUGAR, ROASTED GARLIC, SPICES, DRIED GARLIC, DRIED ONION, OREGANO, THYME, BASIL, VINEGAR, LEMON JUICE CONCENTRATE, NATURAL FLAVORS, IN A NATURAL PORK CASING.
COOKING INSTRUCTIONS
STOVETOP
Pre-heat pan on medium-low heat and lightly coat with cooking spray. Sauté for about 25 to 30 minutes, turning frequently, untill browned and internal temperature reaches 165°F.
GRILL
Pre-heat grill on medium-low heat and lightly coat with oil. Grill for about 25 to 30 minutes, turning frequently, untill browned and internal temperature reaches 165°F.
AIR FRYER
Air fry on 350°F for 10 minutes until heated through until intermal temperature reaches 165°F.
Nutritional Facts
-
Servings per container 5 servings per container
Serving Size
1 Link (74g)
-
Amount Per Serving
Calories 110
-
Calories from Fat 45
-
% Daily Value*
-
Total fat
5g 6% -
Saturated fat
2g 10% -
Cholesterol
55mg 18% -
Sodium
460mg 20% -
Carbs
3g 1% -
Sugars
1g -
Added sugars
1g 2% -
Protein
12g 24% -
Iron
0.8mg 4% -
Calcium
10mg 0% -
Potassium
240mg 4%
tips from the al fresco kitchen
- For crumbles, insert a knife and peel casing along the length of the sausage until fully removed
- For a juicier sausage, allow sausage to rest a few minutes after cooking
- For crumbles, insert a knife and peel casing along the length of the sausage until fully removed
- For a juicier sausage, allow sausage to rest a few minutes after cooking
