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slide 1 of 2, Johnsonville Polish Kielbasa Smoked Sausage, 13.5 oz
slide 2 of 2, Johnsonville Polish Kielbasa Smoked Sausage, 13.5 oz
Johnsonville

Johnsonville Polish Kielbasa Smoked Sausage

Keep refrigerated. Preparation: Simmer: Place sausage in skillet. Add 1/2 inch of water. Bring to a boil; reduce heat to low. Cover and simmer for 8-10 minutes or until heated through, turning once. Saute: Cut sausage into 1/2 inch slices. Place in a nonstick skillet. Saute for 7-9 minutes over medium heat or until heated through, stirring often. Storage & Handling: For optimum freshness, keep refrigerated and use by the date stamped on the package or freeze no longer than 30 days. Open packages should be consumed within 7 days.

Ingredients

Pork, Water, and Less than 2% of the Following: Corn Syrup, Salt, Dextrose, Spices, Sodium Phosphate, Natural Flavors (Maltodextrin), Paprika, Dehydrated Garlic, Sodium Erythorbate, Sodium Nitrite, Collagen Casing.