Hillshire Farm® Endless Rope Beef Smoked Sausage, Fully Cooked
Storage Method
Frozen
Cook Method
Grill
- Made with 100% USDA-inspected beef.
- Natural casings seal in natural flavors and juices.
- Fully cooked to save time and labor, just heat and serve.
Serving suggestions
SERVING SUGGESTIONS
Slice and add to pasta with a Cajun-spiced sauce, and add shrimp for extra protein.
CLOSEStorage
Shelf Life
180 Days
Storage Temperature - Maximum
0 °F
Storage Temperature - Minimum
0 °F
Storage Method
Frozen
CLOSEPreparation
BAKE:
Conventional Oven
Heat oven to 375°F. Place sausage in pan; add 1/4" water to pan. Cover with foil. Heat 15-18 minutes until sausage reached internal temperature of 165°.
Grill:
Roller Grill
Preheat Roller Grill on high for 15 minutes. Turn to medium heat. Heat 14-16 minutes until sausage reaches internal temperature of 165°F. Turn roller grill down to low/hold setting. Hold product at 140°F or higher for up to 4 hours.
CLOSE
Packaging information
MASTER CASE
PALLET
Ingredients
Beef, Water, Corn Syrup, Contains 2% or Less Of: Salt, Soy Protein Concentrate, Natural Flavors, Sodium Lactate, Dextrose, Sodium Phosphate, Monosodium Glutamate, Sodium Diacetate, Sodium Erythorbate, Sodium Nitrite.
Allergens
Nutritional information
Nutrition Facts
88
56g
Amount Per Serving
180
Daily Value % *
16g
25%
5g
27%
1g
35mg
11%
600mg
25%
3g
1%
0g
0%
1g
7g
0%
0mg
0%
0mg
0%
1mg
4%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
To inquire if a signed copy of the product formulation statement or Child Nutrition statement is available for this item, please contact the Tyson Foodservice Customer Relations Team at 1-800-248-9766. Or email CustomerRelations@tyson.com.
More about this item
Hillshire Farm® Endless Rope Smoked Sausage is made from top-quality cuts of coarse ground beef in fork-tender casings and naturally hardwood smoked to perfection for a wide variety of uses on your menu from breakfast to dinner.
