The Sausage Shoppe

Home of Award-Winning Products Since 1938

Sheffler Ham judged Reserve Grand Champion, and Jerky and Ham Salad each judged 1st Place at 2009 Ohio Association of Meat Processors Cured Meat Competition

Jerky judged Reserve Champion at 2008 American 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.

Tues., Jun. 30: 10 am - 5 pm
Wed. Jul. 1: 10 am - 5 pm
Thu. Jul. 2: 9 am - 6 pm
Fri. Jul. 3: 9 am - 6 pm
Sat. Jul. 4: CLOSED

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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 salt. Available in a 1 pound bag in winter months.

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

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

Fresh Kielbasi with Garlic - Low salt. Rope is about 2 pounds.

Fresh Kielbasi without Garlic - Low salt. Linked 5 per pound.

Mild Italian Sausage - No garlic or sugar, a touch of fennel seed; Low salt. Rope is about 2 pounds.

Hot Italian Sausage - No garlic, fennel seed or sugar. Low salt. Rope is about 2 pounds.

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 20 minutes per side or until browned
(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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