Dinner with Smoky Valley summer sausage
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
BEEF, PORK, SALT, DEXTROSE, SPICES, SODIUM ERYTHORBATE, LACTIC ACID STARTER CULTURE, SODIUM NITRITE.
Smoky Valley, sausages, hotdogs & brats, serving 56 g, package 9 oz/255 g. Ingredients as printed on the label.
More from Smoky Valley
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Cooks as sausage. Half of it left? Use up the sausage.