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Opa's

Opa's Jalapeno & Cheddar Smoked Sausage Links

4 ct
$7.16 each($0.45 / oz)

On the Left Edge of Meat Market

Victoria H‑E‑B plus!
6106 N. NAVARRO

Description

Opa's Jalapeno & Cheddar Sausage fully cooked and ready for grilling or tossed into your favorite dish. Your family and guests will love it, however it is served!
- Gluten free

Highlights

  • Nutrition Facts

    8 servings per container

    Serving Size
    2.00 oz
    • Amount Per Serving
    • Calories160
      Calories from Fat110
    • % Daily Value*
    • Total Fat
      • 13g
      • 19%
    • Saturated Fat
      • 6g
      • 28%
    • Trans Fat
      • 0g
    • Cholesterol
      • 30mg
      • 10%
    • Sodium
      • 610mg
      • 26%
    • Total Carbohydrate
      • 2g
      • 1%
    • Dietary Fiber
      • 1g
      • 2%
    • Sugars
      • 1g
    • Protein
      • 7g
    • Vitamin A
      • 8%
    • Calcium
      • 4%
    • Vitamin C
      • 25%
    • Iron
      • 4%
    * The % Daily Value (DV) 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.

    Ingredients

    Beef, Pork, Pasteurized Processed Cheddar Cheese (Cheddar Cheese [Pasteurized Milk, Cheese Cultures, Salt, Enzymes], Milkfat, Sodium Phosphate, Salt, Sorbic Acid, Annatto Coloring), Water, Seasoning (Salt, Brown Sugar, Spices, Monosodium Glutamate, Paprika, Sodium Erythorbate, Garlic Powder), Sodium Lactate, Dehydrated Jalapeno (Dehydrated Jalapeno, Natural and Artificial Flavor, Not More than 2% Soybean Oil), Sodium Phosphate, Sodium Nitrite.

    Allergens and safety warnings

    Keep Refrigerated
  • Heating Instructions: Grill: Place sausage on grill over hot coals for approximately 10 minutes or until warm. Microwave: Place sausage in a microwave dish with 1/2 inch water and cover. Heat on high for approximately 1 minute or until warm. Steam: Place sausage in a skillet with 1 inch of water. Bring to a boil, cover, and reduce heat. Simmer for approximately 10 minutes or until warm.
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