PORK, WATER, CORN SYRUP, CONTAINS LESS THAN 2% OF SALT, DISTILLED WHITE VINEGAR, GROUND MUSTARD SEED, CULTURED CELERY JUICE, SODIUM PHOSPHATE, MONOSODIUM GLUTAMATE, CHERRY POWDER, DEXTROSE, FLAVOR, SOY LECITHIN.

A precooked smoked sausage made of coarsely ground pork and beef that is seasoned with black pepper, providing a somewhat spicy flavor. Smokies are made into links similar to frankfurters. They are typically prepared by cooking in a frying pan and are served as a breakfast or brunch dish.

Contains a high level of saturated fat For this reason it has long been known as a "bad" fat that raises the "bad" cholesterol, LDL.

Oscar Mayer was the original maker of these things and they were called "Smoky Links". They discontinued them around 2008,and brought them back around 2013. I loved them but always felt weird about actually enjoying an Oscar Mayer product. Thrilled to see that Vienna will now be making them.

The Smokie is a type of ready- to- eat smoked sausage that can be made of pork, beef, chicken or a blend of all these meats and other flavourful inclusions.

Pork, mechanically separated chicken, water, corn syrup, contains 2% or less: potassium lactate, salt, dextrose, natural flavors, sodium phosphate, monosodium glutamate, sodium diacetate, sodium erythorbate, sodium nitrite, hydrolyzed beef stock.

The Arbroath smokie is a type of smoked haddock. The tradition of smoking these haddocks is said to have originated in the small fishing village Auchmithie, a little north of Arbroath in Scotland. The smokies soon became a habit in Arbroath hence the name with which they are known today.

President's Choice Original Smokies (1 sausage) contains 4g total carbs, 4g net carbs, 22g fat, 16g protein, and 280 calories.

The Smokie is a type of ready- to- eat smoked sausage that can be made of pork, beef, chicken or a blend of all these meats and other flavourful inclusions.

Sausage (spelled with an “a”) is cured and seasoned meat that can be stuffed into casings, formed into patties, or bought loose (like ground beef) to use in other recipes. A smokie is a link sausage (stuffed into a casing) that has been smoked over wood to give it additional flavor.

Ingredients. Pork, mechanically separated chicken, water, corn syrup, contains 2% or less: potassium lactate, salt, dextrose, natural flavors, sodium phosphate, monosodium glutamate, sodium diacetate, sodium erythorbate, sodium nitrite, hydrolyzed beef stock.

The Arbroath smokie is a type of smoked haddock, and is a speciality of the town of Arbroath in Angus, Scotland. Racks of haddock in a homemade smoker. Smouldering at the bottom are hardwood wood chips.

The Arbroath smokie is a type of smoked haddock. The tradition of smoking these haddocks is said to have originated in the small fishing village Auchmithie, a little north of Arbroath in Scotland. The smokies soon became a habit in Arbroath hence the name with which they are known today.

A West African smokie is a food prepared by blowtorching the fleece off the unskinned carcass of an old sheep or goat.