The Sausage Shoppe

Home of Award-Winning Products Since 1938

Jerky judged Reserve Champion at 2008 American Association of Meat Processors Cured Meat Competition

Jerky and Irish Potato Sausage each judged Reserve Grand Champion at 2008 Ohio Association of Meat Processors Cured Meat Competition

Store Hours
Wed.: 10:00 a.m. - 5:00 p.m.
Thu.: 10:00 a.m. - 5:00 p.m.
Fri.: 9:00 a.m. - 6:00 p.m.
Sat.: 9:00 a.m. - 4:00 p.m.

Closed
Sun., Mon., Tue.

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Fresh Pure Pork Sausage

The Sausage Shoppe offers six varieties of fresh pure pork sausage:

Bulk Pork Sausage - Mild in spice, no garlic, low in salt. Available in a 1 pound bag in winter months.

Breakfast Sausage - Mild in spice, no garlic, low in salt. Linked 12 per pound.

Large Link Pork Sausage - No garlic, low in salt. Linked 5 per pound.

Fresh Kielbasi - With garlic, low in salt. Linked 4 per pound.

Mild Italian Sausage - No garlic, a touch of fennel seed, low in salt, Linked 4 per pound.

Hot Italian Sausage - No garlic or fennel seed, low in salt. Linked 4 per pound.

The above items do not contain any sugar, preservatives, nitrates, MSG, additives, fillers or any other chemicals.

Cooking Directions -- Choose A, B or C

Breakfast Sausage
(a) 375º oven 15 minutes per side
(b) 325º pan fry with a little water
(c) On preheated microwave grill 2 minutes per side

Large Link Pork Sausage, Fresh Kielbasi and Italian Sausage
(a) 375º oven 25 minutes per side
(b) 325º pan fry with a little water
(c) Grill 20 minutes per side

Pork sausage is properly cooked when the internal temperatures is 155º and run-off juices are clear.

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