The Sausage Shoppe

Makers of Award-Winning Products since 1938

Meat Snack Sticks judged Grand Champion, Leberwurst Pâté judged Reserve Champion, Dave's Loaf and Beef Jerky judged First Place - 2017 Ohio Association of Meat Processors Product Competition

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Main Dish Recipes

Andouille Sausage & Ground Sirloin Chili

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Submitted by: David Lay

1 Tablespoon Vegetable Oil
2 pounds Sausage Shoppe Andouille Sausage, cut into ½ inch pieces 
1 pound Sausage Shoppe Lean Ground Sirloin
1 large yellow onion, chopped
1 Tablespoon minced garlic
2 Tablespoon chili powder
1 Tablespoon Creole Seasoning (Tony Cachere's or Emeril's)
2 teaspoon ground cumin
1 12 ounce bottle dark beer
1 28 ounce can diced tomatoes and their juices
3 Tablespoon tomato paste
1 teaspoon sugar
3 16 ounce cans red kidney beans, drained
Tabasco and cayenne pepper, to taste
Salt and black pepper, to taste
Shredded Cheddar cheese for garnish
Finely chopped green onions, for garnish

Brown lean ground sirloin in a frying pan. In a largepot, heat the vegetable oil over medium heat. Add the Andouille sausage andbrown on all sides, approx, 5 minutes. Add the beef, onions, garlic, chilipowder, Creole seasoning, and cumin and cook, stirring often, about 4 minutes.Deglaze the pan with the beer and cook until the foam subsides, about 1 minute.Add the tomatoes, tomato paste, sugar, and kidney beans. Stir well and bring toa boil. Lower the heat and simmer, uncovered, for 30 minutes, stirringoccasionally to prevent sticking to the pot. Season with Tabasco, cayenne, saltand pepper, to taste.

Remove from heat and ladle into bowls. Sprinkle with cheeseand green onions.

Aromatic Roast Loin of Pork

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Submitted by: Jeffrey Shaw

Sausage Shoppe hand-trimmed pork loin
Garlic Powder or crushed garlic cloves

Place loin in roasting pan

Rub loin with Garlic cloves or sprinkle with garlic power
Note: do not use garlic salt!

Coat loin with generous amounts of remaining spices on all sides and ends. Press the spices into the roast as much as possible. I do one side first, turn it over and press the spice side down in the meat, then repeat for the other sides and ends.
Note: If you think you used too much of the spices, you are probably not using enough. It takes a real generous coating. It is OK to have some of the spices in the bottom of the pan.

Place about ½ cup water in bottom of roasting pan.

Bake at 325º, uncovered, until internal temperature reaches 155º in the large end of the roast. Remove roast and make a gravy with the drippings.

Let stand for 15 minutes before slicing.


Add 1 cup milk or water to hot pan drippings
Deglaze pan
Strain mixture and reheat to boiling
Add a mixture of two tablespoons flour and two tablespoons butter, combined and precooked, to the boiling mixture
Heat until thickened.

AwardWinning Chili!

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Submitted by: Mark Kolbow

1 pound Hot Italian sausage (Only from the SausageShoppe!)
1 pound Lean Ground Sirloin
2 16 ounce cans kidney beans (one dark, one light)
1 28 ounce can Del Fratelli crushed tomatoes
1 28 ounce can Del Fratelli tomato sauce
3 HEAPING tablespoons crushed garlic
1 red pepper, chopped
1 green pepper, chopped
2 medium onions, chopped
2 packets of McCormick (NOT HOT) seasoning mix
Chili powder to taste about 1-2 teaspoons
Black pepper to taste, about 1 teaspoon

Brown meats together (pour off half the grease if you buythe meat anywhere else but the Sausage Shoppe! If you use the Sausage Shoppemeat, there's no fat!, DON’T DRAIN!)

Turn heat to medium low, add tomatoes and sauce. Addseasoning mix, stir. Add peppers and onions, stir. When it comes to a boil, turnto low and cover for 4-5 hours, stirring occasionally so it doesn’t stick toomuch.

After 5 hours open the beans and drain the liquid. Add tochili, add the remaining ingredients. Stir and simmer another 3-4 hours.

About an hour beforeyou plan on eating the chili, you may add more chopped peppers and anotherchopped onion if you like!

Barbeque Pulled Pork

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Sausage Shoppe slow roasted pork
Favorite barbeque sauce

Put slow roasted pork into a microwave-safe dish. Cover; microwave 1 minute on defrost. Cover with your favorite barbeque sauce. Cover, heat at 50% power for 2 minutes or until warm. Serve with barbeque ribs and chicken, coleslaw, baked beans, potato salad, cornbread.

Cajun-Rice Skillet Supper

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Makes: 12 servings

2 pounds Sausage Shoppe Cajun-Rice Sausage
15¼ ounce can kernel corn, drained
15 ounce can black beans drained
16 ounce jar salsa
½ cup water
6 6-inch flour tortillas, cut in half and then into 1 inch strips
2 ounces shredded cheddar cheese

Remove casing from Cajun-Rice Sausage. In large skillet, heat Cajun-Rice Sausage until lightly browned. Stir in all remaining ingredients except cheese; bring to a boil. Cover and cook for 2 minutes more, until cheese is melted. Serve hot, if desired, with sour cream, green onions and tortilla chips.


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Makes: 4-6 servings

1 pound Sausage Shoppe ground sirloin
1 medium onion, chopped
½ cup chopped green pepper
½ 6 ounce can tomato paste
1 16 ounce can stewed or whole tomatoes
1 15½ ounce can light kidney beans, undrained
1 15½ ounce can dark kidney beans, undrained
1 teaspoon salt
¼ teaspoon garlic powder
2½ teaspoons chili powder
½ teaspoon oregano

Crumble Sausage Shoppe ground sirloin in 2½-quart glass casserole. Stir in onion and green pepper. Cover with glass lid. Microwave for about 5 minutes, on HIGH. Stir, part way through. When meat is no longer pink, stir in remaining ingredients and recover. Microwave for 14 to 16 minutes, on ROAST (70% power), or until hot (about 150º F). Let stand covered 5 minutes before serving. Makes 4 to 6 servings.

Tip: Sprinkle shredded Cheddar cheese and/or sour cream over bowls of chili, if desired. Serve with crackers or over cooked spaghetti.

Cottage Ham

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Makes: 4-6 servings

1 Sausage Shoppe Cottage Ham
1 bag baby carrots
2 potatoes per person, diced

Add the cottage ham to the crock pot, cover with water. Add carrots and potatoes. Cook 3-4 hours on high or 6-8 hours on low.

Cranberry-Glazed Pork Roast

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Recipe from: Ohio Porkline, December, 2005

Makes: 8 servings

2-4 pounds Sausage Shoppe Boneless Pork Roast
2 teaspoons cornstarch
1/8 teaspoon cinnamon
1/8 teaspoon salt
4 Tablespoons orange juice
1 16 ounce can whole cranberry sauce

Combine cornstarch, cinnamon, salt in small saucepan. Stir in orange juice and cranberry sauce. Cook and stir over medium heat until thickened. Set aside. Place pork in shallow pan and spoon over about 1/2 cup cranberry sauce. Roast in 350º F oven for 45 minutes to an hour, basting occasionally with additional sauce, until meat thermometer reads 155-160º F. Let rest 10 minutes before carving. Serve with additional cranberry sauce.

Fresh Kielbasi with Sauerkraut

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Submitted by: Carol Heinle's Grandma Helen

Makes: 6-8 servings

*2 pound ring Sausage Shoppe Fresh Kielbasi with garlic
5 Tablespoons butter
½ sweet Spanish onion, finely chopped
2 pounds sauerkraut
2 - 3 teaspoons whole caraway seed
1 apple, seeded and chopped
1½ - 2 cups water
1/3 cup flour
2 Tablespoons butter
1 Tablespoon chopped parsley

Cut Fresh Kielbasi into pieces, each 2 - 3 inches long. Using a heavy roasting pan or Dutch oven on stovetop, brown sausage with 3 Tbsp. butter; turn and brown on other side. Add onion and cook until transparent.

While browning, open sauerkraut and rinse in colander with cold water. Add to Fresh Kielbasi and onion mixture. Add caraway seed, apple and water to roasting pan. Bring to boil. Cover and reduce to simmer or bake in 350º oven for 2 hours. Stir occasionally.

Remove 1 cup liquid from pan. Add remaining 2 Tablespoons butter to reserved liquid in pot and let melt. Add flour to removed liquid and mix with a hand mixer. Add back into roasting pan. Stir and let simmer until thickened about 5 minutes. Sprinkle with parsley before serving if desired. Makes 6-8 servings.

* If desired, use about 1½ pounds of Sausage Shoppe Fresh Kielbasi with garlicand an equal amount of Sausage Shoppe Smoked Kielbasi. If using Smoked Kielbasi, add it to pot during the last 10 minutes of cookingto prevent casing from becoming tough.


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1 1/3 pound Sausage Shoppe ground sirloin
1 egg
1 Tablespoon bread crumbs
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon ground sage

Place all of the above in a mixing bowl. Use fork to blend well. Divide into four parts. Form four patties.

Preheat gas grill on high. Place heavy-duty foil on grill grate. Place patties on foil. Reduce heat to medium; close lid on grill. Grill 5 minutes. Turn with spatula. Close lid. Grill 3½ minutes more. Turn grill off. May place slice of cheese (American, cheddar, provolone or Swiss) on each hamburger and close grill for 1 minute to melt cheese.

Serve on bun with your choice of: lettuce, tomato, onions, mushrooms, bacon.


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Submitted by: Carol Heinle

1 loaf unsliced white bread with sesame seeds
Oil and vinegar dressing or Italian salad dressing
2 large tomatoes
Red onion, sliced thin
Lettuce, chopped

12 slices each:
Sausage Shoppe German Bologna
Sausage Shoppe Spiced Ham
Sausage Shoppe Proski
Sausage Shoppe Round Sheffler Ham
Sausage Shoppe American cheese
Sausage Shoppe Domestic Swiss cheese
Sausage Shoppe Summer Sausage or Hard Salami

Slice the loaf of bread in half lengthwise. Pour the dressing over the cut side of both pieces of bread. Layer all the other ingredients, alternating meat, cheese and additional toppings as desired. Top with the sesame seed side of the bread. Cut into 1" slices.

Italian Pork Roast with Roasted Potato Wedges

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Recipe from: Ohio Porkline, January 2006

2 pound Sausage Shoppe Boneless Pork Loin roast
3 Tablespoons Italian dressing
4 medium potatoes, cut into wedges
¼ cup Italian salad dressing

Rub Italian seasoning over the surfaces of the pork roast. Place roast in shallow pan and roast in 350º F oven for 25 minutes. Place potato wedges and Italian dressing in plastic bag and toss to evenly coat wedges. Add potato wedges to roast and return to oven for 20-30 minutes, or until internal temperature of pork roast reaches 155-160º F and potatoes are tender. Remove from oven and let roast set 5-10 minutes before slicing.

Kraut-Pork Pinwheel

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Submitted by: Shirley Heideloff

2 pounds Sausage Shoppe bulk pork sausage or ground pork
1 cup plain dry breadcrumbs or crushed cornflakes
2 eggs, slightly beaten
1 teaspoon salt (optional)
dash of pepper
1 teaspoon Worcestershire sauce (optional)
1 pound can or jar sauerkraut (the kind without vinegar)
6-8 slices Sausage Shoppe bacon

Combine first 6 ingredients. Mix well. On wax paper, pat meat mixture into approximately 10 x 14 inch rectangle. Spread sauerkraut evenly on top - leave 1 inch border on long edges. Starting on long edge, roll up jelly roll fashion (use wax paper to lift and roll meat). Place loaf in shallow baking pan. Top with bacon. Bake in 350º F oven 1¼ - 1½ hours.

Meat Loaf

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1 pound each Sausage Shoppe lean ground sirloin and bulk pork sausage
OR 2 pounds Sausage Shoppe lean ground sirloin

3 medium slices of bread (use blender to make into crumbs) and 1 cup milk
OR 1 cup dry bread crumbs and 1¼ cups milk

1 egg
¼ cup minced onion
1½ teaspoons salt
¼ teaspoon each pepper, dry mustard, sage, celery salt and garlic salt
1 Tablespoon Worcestershire sauce
3 Tablespoons catsup (optional)

Use a blender to make crumbs from bread one slice at a time. Put into a large mixing bowl.

Put into the blender: milk, egg, onion, salt, spices and Worcestershire sauce. Blend until everything is mixed well. Pour over the bread crumbs and mix well. Add the meat and mix thoroughly. For catsup-topped loaf, spread 3 tbsp. catsup on top before baking.

Place the mixture into a glass microwaveable dish (9 x 5 or round with custard cup in middle). Cover with waxed paper. Microwave on 70% power for 25 to 30 minutes or until the meat loaf has an internal temperature of 140º.


Heat oven to 350º. For better browning, shape into a loaf on a shallow baking pan. Bake 1½ hours or until done (internal temperature of 140º).

Serve hot or cold.

Meatballs and Spaghetti Sauce


Sumbitted by: Carole Albanese Aizenman

Make broth to dilute tomato paste:
Fill a 4 quart pot with water. Add:
Fresh celery leaves
1 Tablespoon dried basil leaves
1 teaspoon marjoram leaves
4 bay leaves
1 teaspoon thyme leaves
¼ teaspoon black pepper

Bring to boil; reduce heat and then simmer for 2 hours. Cool. Strain.

In large (cast iron) pot cover bottom with olive oil. Add 1 finely chopped onion and cook till transparent. Mix 2 12 ounce cans of tomato paste and 4 cans of broth. Gradually add to browned onion. Make sure sauce mixture continues to boil before adding more sauce about 1 – 2 cups at a time. When sauce is completely in pot, add 1 - 2 Tablespoon sugar and (about 1 – 1½teaspoons) salt to taste. Cover pot and reduce heat to simmer. Stir sauce occasionally. While sauce is cooking, make and add meatballs if desired OR crumble 1 pound lean ground sirloin and 1 pound Italian sausage into sauce for use in lasagna or over pasta. Cook 2 hours.

In large bowl beat together:
2 eggs
1 Tablespoon grated Romano cheese
1 teaspoon dried parsley leaves
¼ teaspoon pepper
1 - 1½ teaspoon salt
 ¼ cup strained broth
1 small onion, finely chopped
1 - 2 cloves finely grated garlic

Add ¼ cup wheat germ or dried bread crumbs and stir.
Add 1 pound Sausage Shoppe lean ground sirloin and ½ pound Sausage Shoppe bulk fresh kielbasi with garlic (remove casing).
Mix well. Form meatballs with medium scoop. Add to sauce.

Mike's Superdog Chili


Submitted by: Mike and Gina

1 pound Sausage Shoppe Hickory-Smoked Bacon
1 pound, or 2 rings, Sausage Shoppe Smoked Kielbasa
1 pound or more Sausage Shoppe Lean Ground Sirloin
2 red onions
2 bell peppers (green, red or yellow)
1 Anaheim pepper (optional, use other types, too)
1 clove garlic (easier to used if minced)
1 cup red wine (2 cups for the cook)
½ cup Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon celery seeds
1 teaspoon salt
1 teaspoon black pepper (use 1½ Tablespoon for a hotter mix)
1½ teaspoon chili powder
4 cans beans with liquid (Garbanzo, Black, Pinquito, Red)
2 large cans whole tomatoes, with liquid
Extra-virgin olive oil

Brown bacon, set aside. Brown sausage, set aside. Brown ground beef -- leave a film of fat and some crumbs in the pan. Set aside. Sauté onion and pepper in some olive oil for about 10 minutes. Add garlic, spices and cut-up tomatoes (with liquid). Bring to a boil, then simmer for ½ hour. Stir in cans of beans, again with liquid. Add meats, wine and Worcestershire. Return to a boil and simmer for 1 hour.

For added heat: Increase the pepper to 1½ Tablespoon. Substitute Hot Italian Sausage or Hot Links for the sausage. Use HOT dry mustard.

Muffin Cups

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Submitted by: Edith Burnside

Sausage Shoppe slow roasted pork
Favorite barbeque sauce
Refrigerated biscuits

Take the Pulled Pork and add some additional BBQ saucewhen heating it up.Take one can of refrigerated biscuits and flatten each one with a rolling pin.Take your muffin pan and turn it upside down and place a rolled biscuit overeach mold and shape it to the the form. Bake the allotted time on the packageand then remove and you will have 12 biscuit cups.Fill these cups with the heated pulled pork and I like to top it with Coleslaw,a southern thing. We like the coleslaw from KFC the best.

One-Pot Meal

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Makes: 3-4 servings

1 - 1½ pound Sausage Shoppe cottage ham or Grobbel's Gourmet CornedBeef Brisket*
1 head of cabbage, cut into wedges (or substitute 1 pound fresh green beans, cleaned and cut in half)
1 pound bag of carrots, skinned and cut into 1 inch chunks (or use 1 pound baby carrots)
4 medium potatoes, scrubbed and cut into quarters
½ sweet Spanish onion, cut into wedges

Place cottage ham in 4 quart pot; cover with cold water. When water boils, reduce heat. Cook cottage ham 45 minutes per pound. Half hour before meat is done, add cabbage, carrots, onion and potatoes. Bring to boil again, then simmer until fork tender.

* If using Grobbel's Gourmet Corned Beef Brisket, place spices from packet into tea baller. You will get the added flavor without having seeds on the meat and vegetables when done cooking. Simmer approximately 2½ hours (about an hour per pound) or until firmly fork tender (at least 160º). Add vegetables last ½ hour. For more recipe ideas call (800) 633-1883 or logon to

Pork and Beef Jambalaya

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1 pound Sausage Shoppe Cajun-Rice Sausage
2 Tablespoons oil
2 medium yellow onions
1 can clear chicken broth
2 cloves garlic black pepper to taste
2 peppers; red, green and/or yellow
1 teaspoon thyme, fresh
4 tomatoes (or 15 ounce can diced tomatoes)
1 teaspoon basil, fresh chopped
½ pound ham, preferably cubed
1 Tablespoon Tabasco sauce
¼ pound Sausage Shoppe Andouille Sausage, cooked (or salami, cubed)

Peel and chop onions, peel and mince garlic; rinse peppers and remove seeds and membranes, cut into thin strips. Score the bottoms of the tomatoes and dip into hot water to loosen the skins; peel and chop. In large skillet or wok, sauté onion, garlic and peppers in oil until soft. Remove casing from Cajun-Rice Sausage. Add tomatoes, Cajun-rice sausage, ham and Andouille Sausage or salami. Add broth and bring to a boil. Add pepper, thyme, and basil; cover and cook over low heat until heated through. Sprinkle with Tabasco and toss. Serve immediately.

Pork Tacos

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1 pound (2½ cups) Sausage Shoppe cooked shredded pork
1 cup water
1 package taco seasoning mix
1 package (12) taco shells
Toppings: shredded lettuce, chopped tomatoes, shredded cheese, taco sauce

Place cooked shredded pork, water and seasoning mix in large skillet over medium-high heat; bring to boil. Reduce heat to low; cook, stirring occasionally, for 3 to 4 minutes or until mixture is slightly thickened.

Fill taco shells with pork mixture. Top with lettuce, tomatoes, cheese and taco sauce.

Pork with Sauerkraut

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Submitted by: Judy

2 Tablespoons butter
1 onion, chopped
1 pound Sausage Shoppe slow-roasted pork
2 pound bag of sauerkraut, rinsed and drained
1 apple, cored and chopped
caraway seed to taste
1 cup water
gnocchi (optional)

Melt butter in bottom of heavy pan. Add onion; cook till transparent. Add remaining ingredients. Bring to boil, then cover and reduce to simmer about 30 minutes or until apple is soft. Add gnocchi if desired. Cook according to package directions.

Portobello Pork Chops

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Recipe from: Ohio Porkline, October, 2008

4 Sausage Shoppe Pork Loin Chops, ¾ inch thick
1½ cups mild chunky salsa
1 cup chopped Portobello mushrooms
1 cup shredded cheddar cheese
2 Tablespoons maple syrup
¼ cup snipped fresh parsley

Heat oven to 375º. Spoon salsa into a 3-quart rectangular baking dish. Arrange chops on top of salsa. Combine Portobello mushrooms, cheddar cheese and maple syrup in a medium bowl. Spoon over chops. Bake, uncovered, for 25 to 30 minutes. Sprinkle with parsley. Serve chops with salsa mixture.

Red Beans and Rice

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Submitted by: Rich Kalynchuk

Makes: 8 servings

A traditional Monday dinner from New Orleans

1 pound dried red beans (not kidney, Camellia brand is acceptable), sorted and rinsed
1 ham bone or ¼ pound salt pork, diced (Sheffler ham hock or double smoked bacon)
½ pound Sausage Shoppe Sheffler Ham, cubed
½ pound Sausage Shoppe smoked sausage, sliced
¼ pound Sausage Shoppe hot sausage (Italian or Andouille), sliced
2 teaspoons garlic salt
1 Tablespoon olive oil
1 cup chopped onion
1 cup chopped celery
1 garlic clove, minced
2 Tablespoons chopped parsley
2 teaspoons Tabasco Sauce
Optional ingredients include bay leaves and black pepper
Hot, cooked, long grain white rice

Cautionary Note: This is a surprisingly hot dish. Reduce spices in your initial preparation to gauge how well your guests will accept the level of spice.

Place beans, garlic salt, and ham bone or salt pork in a large saucepan and add enough water to cover beans by 1 to 2 inches; bring to low boil.

Meanwhile, heat oil in a medium skillet over medium heat; add onion, celery, and garlic and cook 3 minutes or until golden. Add mixture to beans along with the parsley, salt, and Tabasco sauce. Sauté ham and sausages until lightly browned then add to beans. Add optional ingredients to beans.

Cover and simmer 1½ to 1¾ hours longer, or until beans are tender enough to mash easily with a fork. Add hot water as needed to keep beans covered, and stir occasionally. When the beans are done they will have soaked up most of the liquid. Check seasoning and serve over rice.

Spicy Pork and Vegetable Stir-Fry

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Makes: 4 1-cup servings

Preparation time: 30 minutes

½ cup low-sodium beef broth
1 Tablespoon reduced-sodium soy sauce
2 teaspoons cornstarch
1 teaspoon Dijon mustard
6 broccoli spears
2 teaspoons peanut oil
1 cup cauliflower florets
½ cup chopped onion
1 clove garlic, finely chopped
8 ounces Sausage Shoppe slow roasted pork
1 ounce unsalted peanuts, coarsely chopped
¼ teaspoon red pepper flakes
¼ teaspoon freshly ground black pepper

In small bowl, combine the beef broth, soy sauce, cornstarch, and mustard and stir until the cornstarch is dissolved. Set aside.

Cut the broccoli into bite-size pieces. In a non-stick wok or large non-stick skillet, warm the oil over medium heat until hot but not smoking. Add the broccoli, cauliflower, onion, and garlic and stir-fry until the vegetables are crisp-tender and the onion begins to brown, 4 to 5 minutes.

Stir the cornstarch mixture again and pour it into the wok. Stir in slow roasted pork and break apart. Add peanuts, red pepper flakes, and black pepper, and stir-fry until the sauce thickens and the pork is heated through, 2 to 3 minutes. If necessary, reduce the heat to keep the sauce from evaporating. 4 one-cup servings.