These long, thin, German-style wieners are made from finely ground pork, beef, and veal that’s lightly smoked in natural casings. They are fully cooked, and while you can eat them cold, we think you’ll love them heated through, next to a scoop of potato salad.
To heat, bring water to a boil, drop in wieners, cover, and turn down heat to very low. Let the wieners sit for 10 minutes until heated through. If you’re pressed for time, you can also wrap 1 or 2 in a damp paper towel and microwave for 1 minute.
Pork, Beef, Veal, Water, Onions, Salt, Spices, Sugar, Hydrolyzed Soy Protein, Sodium Phosphate, Dextrose, Sodium Erythorbate, and Sodium Nitrite in Sheep Casing