Johnsonville Polish Kielbasa Rope
- Details
- Nutrition Info
Nutrition Facts
0ounce servings per container
Serving Size2ounce
Amount Per Serving Calories | 170 | |
|---|---|---|
| % Daily Value* | ||
| Total Fat 15GRM | 23% | |
| Saturated Fat 5GRM | 26% | |
| Trans Fat 0GRM | 0% | |
| Polyunsaturated Fat 0 | 0% | |
| Monounsaturated Fat 0 | 0% | |
| Cholesterol 35mg | 12% | |
| Sodium 540mg | 23% | |
| Total Carbohydrate 2GRM | 1% | |
| Dietary Fiber 0GRM | 0% | |
| Soluble Fiber 0 | 0% | |
| Insoluble Fiber 0 | 0% | |
| Protein 7GRM | 0% | |
| Total Sugars -1GRM | 0% | |
| Includes Added Sugars 0 | 0% | |
| Calcium 0 | 0% | |
| Iron 0 | 2% | |
| Vitamin D 0 | 0% | |
| Potassium 0 | 0% | |
Description
Kielbasa, Polish
Instructions
Preparation: Simmer: Place sausage in a skillet. Add 1/2 inch of water. Bring to a boil, reduce heat to low. Cover and simmer for 8-10 minutes or until heated through, turning once. Saute: Cut sausage into 1/2 inch slices. Place in a nonstick skillet. Saute for 7-9 minutes over medium heat or until heated through, stirring often. Keep refrigerated. Storage & Handling: For optimum freshness, keep refrigerated and use by the date stamped on the package or freeze no longer than 30 days. Open packages should be consumed within 7 days.
Ingredients
Pork, Water, and Less than 2% of the Following: Corn Syrup, Salt, Dextrose, Spices, Sodium Phosphate, Natural Flavors (Maltodextrin), Paprika, Dehydrated Garlic, Sodium Erythorbate, Sodium Nitrite, Beef Collagen Casing.
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