The Sausage Shoppe

Home of Award-Winning Products Since 1938

Sheffler Ham judged Reserve Champion at 2012 Ohio Association of Meat Processors Product Competition

Jerky selected 2010 "Best of Cleveland" by Cleveland Magazine

Store Hours
Wed.: 10:00 a.m. - 3:00 p.m.
Thu.: 10:00 a.m. - 4:00 p.m.
Fri.: 9:00 a.m. - 6:00 p.m.
Sat.: 9:00 a.m. - 3:30 p.m.
Closed Sun., Mon., Tue.

Friday, April 5
Closing at 5 pm

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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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