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Butterball Hearty Old World Smoked Turkey Sausage

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Nutrition Facts

4 link servings per container

Serving Size 1 link

Amount Per Serving

Calories

120
% Daily Value*
Total Fat 7GRM9%
Saturated Fat 2GRM10%
Trans Fat 0GRM0%
Polyunsaturated Fat 00%
Monounsaturated Fat 00%
Cholesterol 50mg17%
Sodium 600mg26%
Total Carbohydrate 3GRM1%
Dietary Fiber 0GRM0%
Soluble Fiber 00%
Insoluble Fiber 00%
Protein 12GRM24%
Total Sugars -1GRM0%
Includes Added Sugars 00%
Calcium 0mg0%
Iron 0mg6%
Vitamin D 0mcg0%
Potassium 469mg10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Description

Butterball Hearty Link Turkey Sausage is perfect for enjoying the smoky flavor and hearty texture of traditional pork sausage in a lean turkey sausage link recipe with 70% less fat*. Butterball hearty turkey sausage links eat like bratwurst and feature a satisfying snap with every bite. Try them at your next cookout or for a quick and easy sausage and pepper sheet pan dinner. These fresh turkey sausage links are naturally hardwood smoked, full of robust flavor, and made with a coarse ground texture. Butterball Old World Smoked Hearty Turkey Sausage Links come in a pack of four. Also try Butterball Polish-style Hearty Turkey Sausage Links.*70% less fat than USDA data for pork & beef smoked sausage.

Instructions

Heating Directions: Grill: Grill at med-high heat for 8 to 10 minutes, turning frequently. Skillet: Cook in a non-stick skillet over medium heat 10 to 12 minutes, turning frequently. Air Fryer: Preheat to 350 degrees F. Place 4 links on rack and cook for 7 to 9 minutes, flipping halfway. Note: All appliances vary. Cooking times are approximate. Always heat thoroughly. Keep refrigerated.

Ingredients

Turkey, Water, Contains 2% or Less of: Salt, Spices, Sugar, Oat Fiber, Sodium Nitrite, Vinegar, Dehydrated Garlic, Dehydrated Onion, Modified Food Starch, Potassium Chloride, Sodium Erythorbate, Made with Beef Collagen Casing.

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