How do you get your sausages so juicy? Do you inject them with water or extra fat?
How long will an unopened package of Aidells sausages last in my refrigerator?
I am interested in trying some of the products listed on your website, but I cannot find them at my local store and you don't sell them online. What gives?
I can’t locate my favorite Aidells sausage or meatball flavor at my grocery store. What should I do?
I have several food allergies. Do any of your products contain gluten, soy or dairy products? Also, can you tell me what is in your spice blends?
What cuts of chicken do you use in your sausages?
What kind of casings do you use?
What kinds of fillers are in Aidells? Do you use any sort of nitrites?
What’s the best way to cook your sausages or meatballs?
Where can I find Aidells Sausages & Meatballs?
With so many natural sausages on the market that exclude nitrites and nitrates from their products, why does Aidells still use sodium nitrite?
Sodium nitrite is an important ingredient in the curing process used to make sausages. It is one of the only curing products that kills clostridium botulinum, the microorganism that causes botulism, a deadly food born illness. We know there are plenty of "natural" sausage products that do not use nitrites because they see a marketing benefit to having a "chemical free" product. However, studies by the FDA and the USDA have determined that nitrite is a safe ingredient.
For us, using a small amount of nitrite to ensure that you get a safe product for you and your family far outweighs any benefit we might get from being able to label our product as "natural".
