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Vienna Beef Polish Sausage
12 oz
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    Hot Dogs, Bacon & Sausage Vienna Beef Polish Sausage hero

      Vienna Beef Polish Sausage

      12 oz
      Details
      Ingredients
      Directions

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      Product information

      Details

      Maxwell St. Fully cooked.

      Ingredients

      Beef, Water, Salt, Dextrose, Sugar, Mustard, Flavorings And Colorings, Garlic Juice (garlic Juice, Salt), Sodium Erythorbate, Sodium Nitrite.

      Directions

      Simmer: Place in 160-180 degrees F water for 10 minutes. Grill: Preheat grill on medium-high heat. Place sausage on grill rotating every 2-3 minutes until internal temperature reach 160 degrees F. Flat Grill: Place on flat grill (350 degrees F) for 10 minutes. Deep Fry: Place in 350 degrees F oil-for 2-3 minutes. Microwave: Heat 1 sausage for 30 seconds on high. Heating times will vary by equipment. Product must reach an internal temperature of 160 degrees F

      Just heat and serve.

      Keep refrigerated.

      Nutrition Facts

      4 servings per container
      Serving size85.00 g
      • Amount per serving
      • Calories220
        • Total Fat 18g23%daily value
        • Total FatSaturated Fat 7g35%daily value
        • Total FatTrans Fat 0g
      • Cholesterol 45mg15%daily value
      • Sodium 800mg35%daily value
        • Total Carbohydrate 2g1%daily value
        • Total CarbohydrateDietary Fiber 0g0%daily value
        • Total CarbohydrateTotal Sugars 2g
        • Includes 0g Added SugarsIncludes 0g Added Sugars
      • Protein 11g
      *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.
      Product information or packaging displayed may not be current or complete. Always refer to the physical product for the most accurate information and warnings. For additional information, contact the retailer or manufacturer. *Actual weight may vary based on seasonality and other factors. Estimated price is approximate and provided only for reference.