Breakfast Links & Patties

Vermont Maple Syrup Breakfast Sausage

Start your day the flavorful way with Johnsonville Vermont Maple Breakfast Sausage! Made with only premium cuts of pork and uniquely blended with spices and real maple syrup, these delicious sausages are perfect for breakfasts before school or work, or lazy weekend breakfasts. Johnsonville Vermont Maple Breakfast Sausages are quick and easy, add a touch of Vermont-inspired goodness to your mornings!

How To Sausage

  1. Thaw product prior to cooking.
  2. Heat a nonstick skillet to medium-low.
  3. Add sausage.
  4. Cook for 12-16 minutes until sausage is browned and the internal temperature is 160°F, turning links often.

How to Cook Sausage on the Stove

How To - Oven

  1. Thaw product prior to cooking.
  2. Preheat oven to 350°F.
  3. Place sausage on a shallow baking pan.
  4. Bake for 12-15 minutes until sausage is browned and the internal temperature is 160°F, turning links once.

How To - Air Fryer

  1. Thaw product prior to cooking.
  2. Preheat air fryer to 390°F.
  3. Place sausage in a single layer in air fryer basket.
  4. Cook for 5-6 minutes until sausage is browned and the internal temperature is 160°F, turning links once.
Serving Size: 3 skillet cooked links (55g)
Serving Per Container: 4.5
Amount Per Serving Per Serving
Calories: 160
Calories from Fat: 0
% Daily Value *
Total Fat: 13g 17%
Saturated Fat: 5g 24%
Trans Fat: 0g
Cholesterol: 35mg 12%
Sodium: 460mg 20%
Total Carbohydrates: 1g 0%
Dietary Fiber: 0g 0%
Sugars: 1g
Protien: 10g
Vitamin A: 0%
Vitamin C: 0%
Calcium: 0%
Iron: 2%
* Percentages based upon a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Ingredients

Always refer to the package label for the most current ingredient and nutritional information.

Ingredients: Pork, water and less than 2% of the following: salt, pork broth with natural flavorings, maple syrup, corn syrup, natural flavors (savory maple and spice extractives), dextrose, natural flavor, BHA, propyl gallate, citric acid, beef collagen casing.