Smoked Bratwurst
These smoked pork bratwursts are made with pork, salt, dextrose, spice, onion and casings. The brand says its hogs spend about six months on open pasture in Monroe, North Carolina; cook to 160°F.
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Four links, about a pound, smoked over a real fire at the smokehouse. Limited batch. Raised on pasture in Monroe, North Carolina. Vacuum-sealed and frozen the week it was cut. From the label Ingredients: Pork, salt, dextrose, spice, onion, casings. To cook: These are a pork sausage, so cook them all the way through — 160°F internal , same as ground pork. Grill, pan or oven. If something's wrong Email me within 48 hours with your order number and a photo. I'll make it right — refund, cr