The Sausage Shoppe

Home of Award-Winning Products Since 1938

Jerky judged Reserve Champion at 2008 American Association of Meat Processors Cured Meat Competition

Jerky and Irish Potato Sausage each judged Reserve Grand Champion at 2008 Ohio Association of Meat Processors Cured Meat Competition

Store Hours
Wed.: 10:00 a.m. - 5:00 p.m.
Thu.: 10:00 a.m. - 5:00 p.m.
Fri.: 9:00 a.m. - 6:00 p.m.
Sat.: 9:00 a.m. - 4:00 p.m.

Closed
Sun., Mon., Tue.

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Rice Ring, Barley Ring and Irish Potato Sausage 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 1/4 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 1/2 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.

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