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Jumbo Rapini Parmigiano

Per: 675 g

Ingredients:

Pork • Rapini • Water • Seasoning ([sugars {dextrose, sugar}, dehydrated garlic, torula yeast, spices, flavour], salt, lentil powder, beet juice powder) • Parmigiano Reggiano cheese (milk, salt, rennet) • Ascorbic acid.

Nutrition facts:

Per 1 sausage (169 g)
Calories 430
% Daily Value (DV) *
Fat 35 g
Saturated 12 g
+ Trans 0.2 g
61%
Carbohydrate 4 g
Fibre 1 g4%
Sugars 1 g1%
Protein 22 g
Cholesterol 85 mg
Sodium 1060 mg46%
Potassium 450 mg10%
Calcium 100 mg8%
Iron 2 mg11%
*5% or less is a little, 15% or more is a lot

Cooking Instructions

Cook to minimum internal temperature of 160°F (71°C).

BBQ: Cook in pre-heated lidded barbecue on medium-low heat for 30 to 35 minutes, turning once or twice with tongs.

FRYING PAN: Cook over medium-low heat in a non-stick fry pan for 30 to 35 minutes, turning occasionally with tongs.

OVEN: Cook on a foil-lined baking sheet (makes for easier clean up) in a pre-heated 400°F (204°C) oven for 45 to 50 minutes, turning once or twice with tongs.

CLAMSHELL ELECTRIC GRILL: Cook on a pre-heated electric grill set at a medium-low for 20 to 22 minutes, turning twice with tongs.

WHEN COOKING SAUSAGES: Do not pierce sausages; they’ll lose their flavourful juices.

APPLIANCES VARY; THESE ARE GUIDELINES ONLY.

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