Ingredients: Pork, water, and less than 2% of the following: salt, potassium lactate, spices, sugar, natural flavor, vinegar, sodium phosphate, sodium diacetate, sodium erythorbate, sodium nitrite.

Ingredients: Pork, water, corn syrup, chili pepper and less than 2% of the following: pork broth with natural flavorings, salt, dextrose, garlic powder, flavorings, spices, oleoresin of paprika, BHA, propyl gallate, citric acid.

Pork is chopped and blended with spices, curing salts, phosphates and other functional ingredients, and then formed and sliced. This industry-first product looks and cooks like bacon, but it's sausage. Unlike traditional pork bacon, these strips are fully cooked.

Johnsonville's launched its line of Sausage Strips in spring 2020 at Midwest retailers. Offered in four different flavors (Original, Spicy, Maple Flavored and Chorizo), this new product looks and cooks like bacon, but it's smoked sausage! Sausage Strips are fully cooked, made with premium cuts of pork and no MSG.

Experience a burst of authentic flavor with Johnsonville All-Natural Mild Italian Sausage. Made with only premium cuts of pork and a perfect blend of fresh herbs and spices, no nitrates or corn syrup.

So how is the sausage. Made so it all starts of course in the in the stuffing. Area where they stuff the product and then we will bring it out into these smoking department.

A spicy pork sausage, chorizo is used to impart a slightly smoky, complex flavor to all kinds of dishes, from traditional Spanish paella to brothy steamed mussels. It's also popular on charcuterie boards, pairing well with an assortment of cheeses.

Johnsonville sits in a small basin and is Wellington city's northern hub. It began as a small rural service town in the 19th century, growing rapidly after 1938, when a new electric train service linked it to the city. In the 1960s Wellington's first shopping mall was built in the suburb.

Today, Johnsonville is the most popular brand of sausage in the United States and is available in more than 45 countries. The company remains privately owned and still relies on the same values and work ethic that the Stayer family instilled in its family-owned butcher shop in a small Wisconsin town.

Chorizo is a highly seasoned chopped or ground pork sausage used in Spanish and Mexican cuisine. Mexican chorizo is made with fresh (raw, uncooked) pork, while the Spanish version is usually smoked.

pork sausage : a seasoned, coarsely ground, pork sausage. a. : a spicy or sweet ground pork sausage that is seasoned especially with smoked paprika, is used chiefly in Spanish cooking, and is typically sold dried and cured in casings.

Today, Johnsonville is the most popular brand of sausage in the United States and is available in more than 45 countries. The company remains privately owned and still relies on the same values and work ethic that the Stayer family instilled in its family-owned butcher shop in a small Wisconsin town.

Ralph and Alice Stayer Founded in 1945, by Ralph and Alice Stayer, when they opened a butcher shop and named it after their hometown community of Johnsonville, Wisconsin, it is one of the largest sausage producers in the United States and the largest sausage brand by revenue in the United States.

In Mexico, restaurants and food stands make tacos, queso fundido (or choriqueso), burritos, and tortas using cooked chorizo, and it is also a popular pizza topping. Chorizo con huevos is a popular breakfast dish in Mexico and areas of the United States with Mexican populations.

Chorizo is a spicy sausage commonly made with pork. It's enjoyed in many regions of the world but is especially popular in and believed to have originated in Spain and Portugal. It's also common in Mexican cuisine, where it's typically spicier due to swapping imported Spanish paprika for local chili peppers.

Spanish chorizo is dried and cured. As a result, it can also be added to soups and stews. It's also very popular on tapas platters. Spanish chorizo comes in smoked and unsmoked varieties that range from mild to very spicy. It always contains smoked paprika which gives it a distinctive color and flavor.