Pork Sausage, Hot Country Style

FOR FOOD SAFETY, COOK THOROUGHLY TO AN INTERNAL TEMPERATURE OF 160°F AS MEASURED BY A FOOD THERMOMETER.

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 REACHED 160°F AND IS NO LONGER PINK.

COOK THOROUGHLY

PERISHABLE

REFREEZE OR KEEP REFRIGERATED

PREVIOUSLY HANDLED FROZEN FOR YOUR PROTECTION