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slide 1 of 2, MorningStar Farms Maple Flavored Sausage Patties, 6 ct
slide 2 of 2, MorningStar Farms Maple Flavored Sausage Patties, 6 ct
MorningStar Farms

MorningStar Farms Maple Flavored Sausage Patties

Keep frozen. Cook thoroughly. Cooking: Keep frozen until ready to use, for food safety and quality, heat to a minimum internal temperature of 165 degrees F. Never leave cooking appliance unattended while in use, children should be supervised. In the Oven (Recommended Method): 1. Preheat oven to 350 degrees F. 2. Place frozen patties on a baking sheet and bake for 10-12 minutes. In the Skillet: 1. Place patties in a cold non-stick skillet. 2. Cook over medium heat for 8-10 minutes, turning over as needed to promote even browning. In the Microwave (Cooking instructions developed using 1100 watt microwave. Microwave ovens vary. Times given are approximate.): 1. Place frozen patty on a microwave safe plate. 2. Microwave on high turning over halfway through cooking time. 3. See microwave times listed. 2 Patties: 1-1/2 to 2 min. 4 Patties: 2-1/2 to 3 min. 6 Patties: 3-1/2 to 4 min. Brrr - keep frozen.

Ingredients

Textured Vegetable Protein (Wheat Gluten, Soy Protein Concentrate, Water for Hydration), Water, Sugar, Corn Oil, Egg Whites, Sodium Caseinate, Modified Tapioca Starch, Contains Two Percent or Less of Lactose, Soybean Oil with TBHQ for Freshness, Soy Protein Isolate, Hydrolyzed Vegetable Protein (Wheat Gluten, Corn Gluten, Soy Protein), Autolyzed Yeast Extract, Spices, Natural and Artificial Flavors from Non-Meat Sources, Sodium Phosphates (Tripolyphosphate, Tetrapyrophosphate, Hexametaphosphate, Monophosphate), Methylcellulose, Salt, Caramel Color, Disodium Inosinate, Modified Corn Starch, Whey Powder, Potassium Chloride, Dextrose, Corn Syrup, Onion Powder, Disodium Guanylate, Succinic Acid, Niacinamide, Lactic Acid, Ascorbic Acid, Brewers Yeast, Torula Yeast, Soy Lecithin, Iron (Ferrous Sulfate), Thiamin Mononitrate (Vitamin B1), Pyridoxine Hydrochloride (Vitamin B6), Riboflavin (Vitamin B2), Vitamin B12.
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