Field Roast Sausages, Italian Garlic & Fennel, Plant Based
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Cooking instructions
Peel Casing Before Cooking: Clip one end of sausage with scissors. Cut down the length of the sausage (halfway) and remove plastic casing. Preparation: Grill on outdoor grill, brown in saute pan with a little oil using medium heat or break up sausage with fingers to use in sauces, stir-fries and scrambles. Avoid overheating.Keep refrigerated. May have been previously frozen. Okay to refreeze.
Ingredients
Filtered Water, Vital Wheat Gluten, Expeller Pressed Safflower Oil, Eggplant, Onions, Wheat Protein Isolate (Wheat Gluten, Trisodium Phosphate, Malic Acid, L-Cysteine), Yeast Extract (Yeast, Salt, Cane Sugar), Garlic, Barley Malt Extract, Onion Powder, Dried Red Bell Peppers, Red Cooking Wine (Red Wine, Water, Salt), Fennel Seed, Dehydrated Garlic, Sea Salt, Spices.
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