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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Salad Recipes

Andouille Taco Salad

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1 pound Sausage Shoppe Andouille
1 pint sour cream
1 bag shredded lettuce
4 medium tomatoes, chopped
1 bag shredded cheddar cheese (mild or sharp)

Remove the casing from the Andouille links and brown the meat in a skillet. Put the cooked Andouille in an 8x8 dish. Layer sour cream, lettuce, tomatoes and cheese on top. Serve with tortilla chips.

*For a milder version, use 1 pound Sausage Shoppe Lean Ground Sirloin and a package of taco seasoning mix.

Bacon-topped Salad

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Submitted by: Betty Laub

1 head iceberg lettuce
½ sweet onion, chopped
1 can water chestnuts, chopped
¼ pound sharp cheddar cheese, finely shredded
½ box tiny frozen peas
1 pint mayonnaise
1 pound Sausage Shoppe bacon
3 hard cooked eggs, sliced

Wash lettuce. Place between dish cloths to dry. Tear into bite-size pieces. Place in large bowl. Add sweet onion, water chestnuts, cheddar cheese and peas. Mix. Place in a deep 9" x 13" dish. Spread mayonnaise over mix. Cover and refrigerate overnight. Cook eggs and peel. Before serving, cut bacon into squares. Place in microwave safe container, cover and cook for 5 minutes on high. Stir, continue cooking for 1 minute at a time until crisp. Spoon onto paper towels. Uncover salad. Place bacon and eggs on top of salad.

Bratwurst Stir-fry Salad

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½ pound spaghetti, cooked
1 pound Sausage Shoppe Cajun or Beer bratwurst, ½ inch slices
½ teaspoon rosemary
2 cloves garlic, crushed
1 tablespoon basil
Dash of black pepper
4 tomatoes, cubed
1 bunch watercress, chopped (or 1 cup spinach leaves, chopped)
½ pound Mozzarella cheese, cubed

While spaghetti. is cooking, preheat wok or electric skillet to a temperature of 300 degrees. Sauté bratwurst slices until lightly browned. Add rosemary, garlic, black pepper, basil and tomatoes. Toss until tomatoes are well coated with seasonings. Add spaghetti, spinach or watercress; toss well. Turn heat off. Add mozzarella cheese and toss again.

Hot Bacon Salad Dressing


Submitted by: Carol Heinle

Makes: 4 servings

6 slices Sausage Shoppe Hickory-smoked bacon or ¼ pound chunk double smokedbacon
1 chopped onion
2/3 cup water
1/3 cup sugar
1 Tablespoon flour, to thicken

Cut bacon into pieces and fry (or microwave) with onion until bacon iscooked and onion is transparent. Stir in remaining ingredients and heat untilthickened.

1 bag romaine lettuce with carrots and red cabbage
2 hard-cooked eggs, chopped
2 vine-ripened tomatoes, chopped
½ can 1.5-ounce potato sticks

Divide lettuce into 4 servings. Top lettuce with egg, tomato and potatosticks. Just before serving, top with Hot Bacon Salad dressing and Honey Dijondressing (I like Marzetti). Serve with croissant.

Wurstsalat (Sausage Salad)

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Makes: 4-6 servings

1 teaspoon German mustard
2 tablespoons olive oil
3 tablespoons wine vinegar
3 tablespoons cold beef stock
1 teaspoon sugar
½ teaspoon salt
1/8 teaspoon cracked black pepper

1 pound Sausage Shoppe knockwurst, peeled and thinly sliced
1 medium onion, cut into thin rings
1 medium boiled potato, peeled and diced
1 hard cooked egg
2 dill pickles, thinly sliced
Lettuce leaves

Combine dressing ingredients and whisk well. Place knockwurst, onion, potato and pickle in large bowl. Pour dressing over salad and toss gently. Refrigerate 2 hours. Peel and thinly slice egg; mix with salad. Serve on lettuce leaves.