GTIN:
#10075632063904
SKU:
#6390

DARK CHICKEN SAUSAGE PATTIES 6/5# FULLY COOKED

Oven‑roasted, fully cooked dark meat chicken sausage made from USDA 100103 dark meat commodity chicken. Lightly seasoned to deliver an authentic breakfast sausage flavor and traditional taste profile. The product is patty‑shaped and individually quick frozen (IQF) for quality and convenience. Each 1.57 oz patty contains dark meat chicken and provides 1.0 oz equivalent of meat/meat alternate. The product contains zero grams of trans fat and is made with no added gluten or starches. Formulated without dairy, egg, soy, or wheat.

Case Information

  • Case Weight:
    31.87 lb
  • Net Weight:
    30 lb
  • Case Height:
    11.4375 IN
  • Case Length:
    17.0000 IN
  • Case Width:
    13.0000 IN
  • TI/HI:
    8:7

Palletization & Storage

  • Shelf Life:
    365 Days
  • Storage Temp:
    -10 °F-10 °F
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Preparation & Cooking

  • Conventional Oven

    1. Preheat oven to 400°F. Place frozen chicken pieces in a single layer on ungreased baking pan. Bake uncovered for 15 minutes.

  • Convection Oven

    1. Preheat oven to 350°F. Place frozen chicken pieces in a single layer on ungreased baking pan. Bake uncovered for 8 minutes. Insert a meat thermometer into the thickest portion of the product. Continue heating until the internal temperature reaches 165°F.

302 servings per container

Serving Size
1 Pieces (45g)

Amount Per Serving

Calories
100
% Daily Value*
Total Fat
6g
8%
Saturated Fat
1.5g
7%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
210mg
9%
Total Carbohydrate
1g
0%
Dietary Fiber
0g
0%
Total Sugars
0g
Includes 0g Added Sugars
1%
Protein
9g
 
Vitamin A 0mcg
Vitamin C 0.1mg
0%
Vitamin D 0mcg
0%
Calcium 10mg
0%
Iron 0.5mg
2%
Potassium 120mg
2%

The % Daily Value 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.

DARK CHICKEN, SEASONING [SALT, DEXTROSE, SPICES, NATURAL FLAVORS, GARLIC POWDER, ONION POWDER, MALTODEXTRIN, YEAST EXTRACT, SUGAR], WATER.

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