Johnsonville, Sheboygan Falls, Wis., developed new Split Sausage Links for foodservice operators looking to create unique sandwiches. 
These split sausage links are evenly butterflied 80% through the link for optimal product performance in foodservice kitchens with less breakage, providing maximum flexibility for operators who can spread open the link and sear it for caramelization or leave the product in tact and stuff with toppings.
Varieties include:
Stadium Brat—available in 6-inch length to fit well on hoagie rolls, flatbread sandwiches, Italian rolls, hamburger buns, 6-inch ciabatta, panini and sliced bread.
Spicy German Brat—available in 6-inch length to fit well on hoagie rolls, flatbread sandwiches, Italian rolls, hamburger buns, 6-inch ciabatta, panini and sliced bread.
Old World Smoked Sausage—available in 3.75-inch length, perfect for biscuits, English muffins, pretzel and Kaiser rolls and snack wraps.
Smokehouse Jalapeño Bacon Cheddar Sausage—available in 3.75-inch length, perfect for biscuits, English muffins, pretzel and Kaiser rolls and snack wraps.
“Split Sausage is a great alternative to bacon for protein on protein applications,” says Todd Pogorzelski, vice president. “Our Split Sausages as a topping actually cost less than bacon and provide more meat, more flavor and more juiciness than bacon. Sandwiches are also bigger, allowing for profit enhancing through upcharging. Johnsonville Split Sausage is the new bacon.”
Split Sausage Links are made with the freshest cuts of pork, with no textured vegetable protein, fillers or cereals added. They are packaged 5:1 and 7:1 and frozen for storage convenience at 2/5-pound bags to a case.
