Grilled Italian Sausage with Red Pepper and Red Onion
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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In The Refrigerated Meat Case
PREP TIME: 0min COOK TIME: 35min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 40.2g||0%|
|Saturated Fat 11.1g||0%|
|Total Carbs 74g||0%|
|Dietary Fiber 5g||0%|
|Vitamin A %|
|Vitamin C %|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 pkg. (8 oz.) mushrooms, sliced
1 onion, sliced
3 tbsp. olive oil, divided or vegetable oil
Salt and ground pepper to taste
2 tomatoes, seeded and chopped
1 (12 in.) prepared pizza crust
1 cup (about 4 oz.) shredded mozzarella cheese
Preheat grill or broiler.
In medium bowl, combine mushrooms, onion, 2 tablespoons oil, salt and pepper and toss until evenly coated.
Grill or broil sausage, turning occasionally, 15 minutes or until meat thermometer inserted in center registers 165°F; remove and thinly slice.
Grill vegetable mixture in grill wok or on grill screen, stirring occasionally, until tender. Add tomatoes; grill just until heated through; remove vegetables from grill.
Brush top side of crust with remaining 1 tablespoon oil. Grill crust, top-side-down, 2 minutes. Turn crust over and top with sliced sausage and vegetables. Sprinkle with mozzarella cheese. Grill, covered, 5 minutes or until pizza is heated through and cheese is melted.
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