The Sausage Shoppe

Makers 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.: 9:00 a.m. - 5:00 p.m.
Fri.: 9:00 a.m. - 5:00 p.m.
Sat.: 9:00 a.m. - 3:00 p.m.
Closed Sun., Mon., Tue.

Independence Week Hours
Sat.
July 5: 9 am-3 pm

View our Web coupons

The Sausage Shoppe on Facebook

 

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) 375 oven 15 minutes per side
(b) 325 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) 375 oven 20 minutes per side or until browned
(b) 325 pan fry with a little water
(c) Grill 20 minutes per side

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


Back to Home

Copyright 2014 The Sausage Shoppe
Comments? Webmaster
Phone: (216) 351-5213