A cheddarwurst. Quality cuts of coarse ground Wisconsin beef and pork with cheddar cheese smoked over hickory and ready to eat. Flavorful meat and cheese in a tender natural casing that has a delicious smoky taste.

Hillshire Farm® Cheddarwurst® Skinless Links deliver premium quality and creamy cheddar goodness with real chunks of Wisconsin cheese.

Meat Ingredients (Pork, Beef), Mechanically Separated Turkey, Water, Pasteurized Process Wisconsin Cheddar Cheese [cultured milk, water, cream, salt, sodium phosphates, apo-carotenal, beta-carotene (color), sodium citrate, enzymes, powdered cellulose (to prevent caking)], Corn Syrup, Contains 2% or Less: Salt, Natural ...

Cooking instructions: grill, fry , or boil to internal temperature of 165 F.

These tasty smoked sausages are made with 100% premium pork and chunks of real cheddar cheese. A favorite for family members of all ages!

Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. Cheddar originates from the English village of Cheddar in Somerset.

Somerset, England cheddar, hard cow's-milk cheese named for the district of its origin in the southwestern county of Somerset, England. Cheddar is one of England's oldest cheeses.

The cheddaring process removes more moisture, acidifies the curd, and gives the cheese its unique, elastic texture and pungent flavor. The curd is then pressed into molds and left to age. Mild cheddar cheese is generally aged 3 to 6 months, while sharp or extra sharp cheddar may be aged 6 months to 18 months or more.

Cheese sausage is food made from ground chicken and Cheese filling. Cheese sausage is a type of meat product usually made from ground meat - of poultry - along with salt, spices and other flavourings.

Preheat oven to 425°F. Place sausage on a shallow baking pan coated with cooking spray. Bake for 19-21 minutes until sausage is browned and the internal temperature is 160°F, turning links once.

100% premium pork brats packed with creamy Wisconsin cheddar cheese, seasoned to perfection.

Smoked cheese is usually made with a hot or cold smoking process. In the cold smoking method, cheese is placed on top of chunks of ice to prevent the cheese from cooking while it absorbs smoke from a fire set with wood chips. Apple, oak, chestnut, hickory, or alder wood chips are typically used for smoking.