Products / Vermont Smoke & Cure
Dinner with Vermont Smoke & Cure sweet italian sausage
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PORK, WATER. SPICES, SALT, SUGAR, GARLIC POWDER, CELERY JUICE POWDER, CHERRY JUICE POWDER, LACTIC ACID STARTER CULTURE (NOT FROM MILK).
Vermont Smoke & Cure, sausages, hotdogs & brats, serving 85 g, package 12 oz. Ingredients as printed on the label.
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- Dearborn Brand salami style hunters sausageDearborn Brand
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- Argentina vienna sausageArgentina
- Shor Habor beef polish sausageShor Habor
- Thousand Hills wild rice hickory smoked 100% grass fed beef sausage, wild rice hickory smokedThousand Hills
- Picnic chicken vienna sausages, chickenPicnic
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- Giovanni Rana mildly seasoned italian sausage & cheese wrapped in thin pasta ravioli, italian sausageGiovanni Rana
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Cooks as sausage. Half of it left? Use up the sausage.