Opa's Smoked Sausage, Chicken
16 oz (1 lb)
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Directions
Heating Instructions: Grill: Place sausage on grill over hot coals for approximately 10 minutes or until warm. Microwave: Place sausage in microwave dish with 1/2 inch water and cover. Heat on high for approximately 1 minute or until warm. Steam: Place sausage in skillet with 1 inch water. Bring to boil, cover and reduce heat. Simmer for approximately 10 minutes or until warm. Keep refrigerated.
Product Details
Chicken with chicken thighs, poblano chile & monterey jack cheese. Gluten free. Fully cooked. Since 1947. Encased in pork casing. Inspected for wholesomeness by U.S. Department of Agriculture. opassmokedmeats.com.Nutrition Facts
Serving Size: 2 Ounce
Servings per Container: 8
| Calories | 90.00 kcal |
| Total Fat | 5.00 grm (6.00% RDA) |
| Saturated Fat | 1.50 grm (8.00% RDA) |
| Cholesterol | 25.00 mg (8.00% RDA) |
| Sodium | 550.00 mg (24.00% RDA) |
| Potassium | (2.00% RDA) |
| Total Carbohydrate | 2.00 grm (1.00% RDA) |
| Dietary Fiber | 0.00 grm (0.00% RDA) |
| Protein | 9.00 grm (18.00% RDA) |
| Calcium | (2.00% RDA) |
| Iron | (2.00% RDA) |
| Vitamin D | (0.00% RDA) |
| Trans Fat | 0.00 grm |
| Gluten Free | |
| Milk | 1.00 |
| Gluten | 0.00 |
| MetricServingSize | 56.00 grm |
| Total Sugars | 0.00 grm |
Ingredients
Chicken Thighs, Poblano Peppers, Pasteurized Process Monterey Jack Cheese [(Cultured Milk, Water, Cream, Salt, Sodium Phosphates, Lactic Acid, Artificial Color, Sorbic Acid, Enzymes), Powdered Cellulose, Potassium Sorbate and Natamycin], Water, Sodium Lactate, Salt, Sodium Phosphate, Brown Sugar, Spices, Monosodium Glutamate, Paprika, Sodium Erythorbate, Garlic Powder, Sodium Nitrite.Manufacturer
Opa's Smoked Meats
Fredericksburg, TX 78624
UPC
00077494029602