Nutrition Facts

Serving Size 124 g

(Approx. 10 Servings)

Amount Per Serving

Calories	260	Calories From Fat	110

% Daily Value*

Total Fat 13 g	20%

Saturated Fat 2.5 g	13%

Trans Fat 0.0 g

Cholesterol 45 mg	15%

Sodium 740 mg	31%

Total Carbohydrate 25 g	8%

Dietary Fiber 1 g	4%

Sugars 8 g

Protein	11 g

Vitamin A 4%	•	Iron 6%

Vitamin C 10%	•	Calcium 4%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Touchdown Mini Sausage Sliders

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

Serves

10 People

Ingredients

Recipe makes 10 Servings

2 Tbsp H-E-B Organics Extra Virgin Olive Oil, divided use

1 pkg. Pretzilla Soft Pretzel Bites, (12.3 oz. pkg.)

1 pkg. H-E-B Chicken Queso Poblano Sausage, (about 1.2 lbs. pkg.)

1 cup(s) Fischer & Weiser Texas German Fig Mustard Sauce, (or as needed for dipping)

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Instructions

Preheat a large skillet over medium heat. Add 1 tablespoon oil and pretzel bites to hot pan. Stir or shake skillet to toast pretzels evenly on all sides.

Sprinkle about 1 teaspoon of coarse salt from the pretzel package over the pretzel bites and toss to coat. Transfer to a bowl and set aside to cool slightly while sausage links cook.

Add remaining oil to skillet followed by the sausage links. Sear for about 4 to 5 minutes, just until sausage is golden brown.

Add 1/4 to 1/3 cup water, cover, and cook another 4 to 5 minutes until sausages are cooked all the way through. Remove from pan and cut into 1 inch thick slices.

Cut pretzels in half. Add fig mustard to half of the pretzel halves. Top each pretzel bottom with a slice of sausage followed by a pretzel top.

Skewer with a toothpick and serve with more fig mustard for dipping.