Signature Farms Sausage Italian - 16 Oz
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Nutrition Facts

Serving Size: 2oz ckd portion
Servings Per Container: about 6
Calories Amount Per Serving
210
% Daily Value
Calories From Fat Amount Per serving 150
Total Fat Amount Per serving 17g 26%
Saturated Fat Amount Per serving 6g 30%
Trans Fat Amount Per serving 0g
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving 60mg 20%
Sodium Amount Per serving 530mg 22%
Total Carbohydrate Amount Per serving <1g 0%
Dietary Fiber Amount Per serving 0g 0%
Sugars Amount Per serving <1g
Protein Amount Per serving 12g 23%
Vitamin A 2%
Vitamin C 0%
Calcium 4%
Iron 4%
Pork, Water, Contains 2% or Less of: Salt, Spices, Sugar, Paprika, Natural Flavor.
Sausage, Italian

0 g trans fat per serving. Per 2 oz: 210 calories; 6 g sat fat (30% DV); 530 mg sodium (22% DV); less than 1 g sugars. Quality guaranteed. US inspected and passed by Department of Agriculture. Our Promise: Quality & satisfaction 100% guaranteed or your money back. www.betterlivingbrandsLLC.com. Product of USA.

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Product Attributes
Directions Previously handled frozen for your protection. Refreeze or keep refrigerated. Cooking Instructions: For easier slicing, place refrigerated sausage in the freezer for 10-15 minutes before slicing at the indicated marks. Place patties in a cold skillet and cook on medium for 10-12 minutes. Flip patties and cook for another 4-6 minutes. Make sure the center of the patty reaches 160 degrees F and is no longer pink. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen, thaw in refrigerator or microwave. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
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