Vermont Smoke & Cure Gourmet Summer Sausage Beef and Pork Description
Gourmet summer sausage made the Vermont way with mustard seed, garlic and cardamom then slow fermented for a clean tangy flavor that is right at home on any charcuterie board or party platter. Simply put, this is summer sausage done right.
Directions
Fully cooked. Remove outer casing before consuming. Refrigerate after opening.
Free Of
Gluten, antibiotics, hormones.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 2 oz (56 g)
Servings per Container: 3.5
| Amount Per Serving | % Daily Value |
|
| Calories | 170 | |
|
| Calories from Fat | 120 | |
|
| Total Fat | 13 g | 20% |
|
| Saturated Fat | 5 g | 26% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 35 mg | 12% |
|
| Sodium | 460 mg | 19% |
|
| Total Carbohydrate | 1 g | 0% |
|
| Dietary Fiber | 0 g | 0% |
|
| Sugars | 1 g | |
|
| Protein | 12 g | |
|
| Vitamin A | | 0% |
|
| Vitamin C | | 0% |
|
| Calcium | | 0% |
|
| Iron | | 6% |
|
Other Ingredients: Beef, pork, less than 2% of sea salt, evaporated cane sugar, celery juice powder, spices, garlic, powder, lactic acid starter culture (not from milk). Gluten free.
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Reviews
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Summer Squash Tart
Enjoy the feeling of summer for as long as you’d like with a delightful pastry made from beautiful yellow and green squash. This tart is just as delicious cold as it is hot, making it ideal as an impressive appetizer, brunch superstar or accompaniment at your next BBQ.
Ingredients
1 green squash, sliced into 1/4" rounds
1 yellow squash, sliced into 1/4" rounds
1 white onion, chopped
1 red bell pepper, sliced
4 oz. crumbled gorgonzola cheese
1 clove garlic, minced
1 (15 oz.) refrigerated pie crust or boxed pie crust mix
1 large egg, beaten
1 Tbsp. olive oil
Fresh thyme
Fresh basil
Salt
Pepper
Directions
- Preheat oven to 400 degrees F. Line baking sheet with parchment paper.
- Heat oil in nonstick pan over medium heat. Add onion and garlic and sauté for 1 Add squash, bell pepper and a pinch of salt and pepper. Cook for 5-6 minutes then remove from heat.
- Unroll pie crust (or prepare box mix according to package directions) and arrange on baking sheet. Top with vegetables, half the cheese and a few sprigs of thyme. Fold crust edges over and brush with egg.
- Bake tart for 25-30 minutes or until golden brown. Remove from oven and top with basil and remaining cheese.
