Jalapeño Cheddar Hickory Smoked Sausage
For you adventurous smoked meat lovers, here’s a tempting trio: the spicy heat of real jalapeño peppers and cheddar cheese, combined with our all-beef sausage. Kiolbassa Jalapeño Cheddar Beef Smoked Sausage has it all – and then some. You’ll find just the right amount of kick, with a mild heat that’s perfect for most tastes.
Jalapeño Cheddar Hickory Smoked Sausage
For you adventurous smoked meat lovers, here’s a tempting trio: the spicy heat of real jalapeño peppers and cheddar cheese, combined with our all-beef sausage. Kiolbassa Jalapeño Cheddar Beef Smoked Sausage has it all – and then some. You’ll find just the right amount of kick, with a mild heat that’s perfect for most tastes.
Allergen & Dietary info
Made in a gluten free facility
Ingredients & Nutrition Facts
Beef, Pasteurized Cheddar Cheese [(Milk, Cheese Culture, Salt, Enzymes), Water, Cream, Salt, Xanthan Gum, Guar Gum, Extracts of Annatto and Paprika, Powdered Cellulose, Natamycin], Water, Jalapeño Peppers, Sea Salt, Black Pepper, Granulated Garlic, cultured Celery Powder, Cherry Powder. Encased in a natural pork casing.
Storage Instructions
Keep refrigerated and use by the date stamped on the package. After opening a package, enjoy this product within three days.
To maintain premium flavor and quality, we recommend freezing this product no longer than two months. After thawing, enjoy immediately.
Heating Instructions
Grill: Preheat grill to medium heat. Place sausage links on the grill over indirect heat. Grill 6-8 minutes turning frequently to prevent burning.
Oven: Heat oven to 375°F. Place links on a baking sheet bake for about 10 minutes, flipping halfway through, until heated.
Skillet: Fill skillet with 1/2 inch water and bring to a simmer. Place sausage in a skillet and simmer for approximately 12 minutes, turning frequently, until heated through.
Microwave not recommended. Cooking time and temperatures will vary.
Beef, Pasteurized Cheddar Cheese [(Milk, Cheese Culture, Salt, Enzymes), Water, Cream, Salt, Xanthan Gum, Guar Gum, Extracts of Annatto and Paprika, Powdered Cellulose, Natamycin], Water, Jalapeño Peppers, Sea Salt, Black Pepper, Granulated Garlic, cultured Celery Powder, Cherry Powder. Encased in a natural pork casing.
Keep refrigerated and use by the date stamped on the package. After opening a package, enjoy this product within three days.
To maintain premium flavor and quality, we recommend freezing this product no longer than two months. After thawing, enjoy immediately.
Grill: Preheat grill to medium heat. Place sausage links on the grill over indirect heat. Grill 6-8 minutes turning frequently to prevent burning.
Oven: Heat oven to 375°F. Place links on a baking sheet bake for about 10 minutes, flipping halfway through, until heated.
Skillet: Fill skillet with 1/2 inch water and bring to a simmer. Place sausage in a skillet and simmer for approximately 12 minutes, turning frequently, until heated through.
Microwave not recommended. Cooking time and temperatures will vary.
