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

Store Hours
Wed.: 10:00 a.m. - 4:00 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.

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Barley Ring,  Irish Potato Sausage and Rice Ring  Recipes

REMOVE THE METAL CLIP AND THE STRING BEFORE PREPARING THESE RECIPES

Microwave: Puncture the casing with a fork. Place on a paper towel. Heat 30 seconds a side.

Stove Top: Put ½" of water into a pot. Add the rice ring. Bring the water to a boil. Reduce the heat and steam for 5 minutes.

Oven: Bake at 375º for 10 minutes. Flip over and bake an additional 10 minutes.

Skillet meal: Remove the meat from its casing and heat in a skillet. Add eggs, chopped onion and frozen hash browns. Heat through.

Stuffed peppers: Wash, half and seed the peppers. Place peppers cut-side up in a large microwave-safe baking dish. Add ¼ cup water and cover with plastic wrap, venting one corner. Microwave on high for 5 minutes, until peppers are softened. Remove the meat from the casing; warm in microwave-safe dish. Fill each pepper with generous ½ cup rice sausage and top with tomato sauce. Cover and warm in microwave or bake in oven at 350º till heated through.

Stuffed cabbage: Wilt the leaves from 2 pound cabbage in boiling water. Open bag of sauerkraut and rinse; place half in bottom of baking dish. Remove the meat from the casing. Roll the meat into the cabbage leaves and place on sauerkraut. Put remaining sauerkraut on top. Pour 8 oz. can of tomato sauce over top. Cover tightly. Bake for 30 minutes at 350º.