Is Johnsonville Sausage Smoked Beddar With Cheddar 6 Links - 14 Oz Alpha-Gal?

Description
Smoky, savory links deliver a bold, slightly sharp profile with a firm, juicy bite that crisps nicely when grilled or pan-seared. Commonly used for breakfast plates, sandwiches, casseroles, and tailgate meals, reviewers cite reliable flavor and convenience, while some note occasional variability in seasoning intensity and link size and texture.

Description
Smoky, savory links deliver a bold, slightly sharp profile with a firm, juicy bite that crisps nicely when grilled or pan-seared. Commonly used for breakfast plates, sandwiches, casseroles, and tailgate meals, reviewers cite reliable flavor and convenience, while some note occasional variability in seasoning intensity and link size and texture.
Ingredients
Pork, water, pasteurized process cheddar cheese ([cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), water, milkfat, sodium phosphate, salt, fruit and vegetable juice color, paprika extract color, sorbic acid], powdered cellulose), and less than 2% of the following: salt, corn syrup, potassium lactate, sugar, natural flavors, sodium diacetate, sodium erythorbate, sodium nitrite, beef collagen casing. Contains milk.
What is a Alpha-Gal diet?
An Alpha-Gal diet eliminates mammalian meat and products containing mammalian-derived ingredients to prevent allergic reactions in people with alpha-gal syndrome. This includes beef, pork, lamb, dairy products, gelatin, and certain medications derived from mammals. The condition involves a specific sugar molecule found in most mammals, often triggered after a tick bite. People may experience delayed allergic reactions 3-6 hours after consuming trigger foods. The diet focuses on safe alternatives like poultry, fish, and plant-based proteins. When followed carefully, often with guidance from an allergist or dietitian, it can prevent serious reactions while maintaining adequate nutrition.
Reviews
Sausage
Johnsonville cheddar with better smoked sausage very tasty and green.
