Discover our wide variety of sausages
Algerian Merguez
A unique flavor of Lamb and Harissa {Harissa is a spicy, aromatic chili paste from North Africa, particularly Tunisia, made from roasted or dried red peppers, garlic, olive oil, and spices like cumin, coriander, and caraway.}
Andouille
A Pork sausage with Chili, Cayenne, Mace and Allspice. Variations from France and the US South Creole.
Breakfast Style
A slightly sweet and savory sausage with hints of Sage, Rosemary, Thyme and Fennel. A very fragrant style of sausage. Great on it’s own or used for Biscuits and Gravy!
English Bangers
An English Breakfast style sausage. Traditionally known for being juicy and flavorful, often seasoned with herbs like sage, thyme, and mace, and commonly served as the main component in the classic comfort food dish “Bangers and Mash” (sausages and mashed potatoes with onion gravy).
German Sausage
Our Family German Sausage is rich in smoky pepper flavor and is done similar to the traditional German grilling sausage. Goes well with Cabbage and Potatoes or simply grilled and served in a hoagie.
German Bockwurst
Bockwurst is a traditional German sausage, typically made from finely ground pork and veal, seasoned with herbs like parsley, chives, and marjoram, and often flavored with paprika and white pepper. Traditionally served with Mustard, Sauerkraut or Grilled with a dark beer.
German Mettwurst
A German sausage typically made from finely minced, cured pork, often seasoned with garlic, pepper, and other spices like caraway or mustard seed, and is preserved through curing and smoking. Although ours is made with a medium grind of pork to maintain texture when cooking. Best fried and served with potatoes in various dishes.
German Thuringer
Ours is a European style German sausage, similar to the famous Thüringer Rostbratwurst, a low-fat, finely minced pork sausage seasoned with marjoram, caraway, and garlic, traditionally grilled over charcoal.
Greek Loukaniko
A traditional Greek sausage, typically made from pork or lamb (or ours made from both), seasoned with herbs, spices, and citrus, and often flavored with orange peel, fennel, and oregano. It can be fresh, smoked, or cured, and is a staple in Greek cuisine, commonly grilled as a meze (appetizer) or cooked in various dishes, often served with pita, tzatziki, or lemon.
Hungarian Debrezin
Known for its fine texture and paprika-heavy seasoning with garlic, pepper, and marjoram. Popular throughout the former Austro-Hungarian Empire, it’s traditionally prepared by scoring and then baking, broiling, or frying until the casing crisps and the sausage curls. It’s commonly served with mustard and sauerkraut.
Luganega
Luganega is a sausage originating from Northern Italy (Lombardy/Veneto). It features a savory, delicate flavor, containing salt, pepper, garlic, nutmeg, fennel, and sometimes Parmesan cheese. It is perfect for grilling, pan-frying, or simmering in stews and risotto.
Italian
Widely popular for its distinct, aromatic flavor, containing fennel seeds, anise, cloves and Anise seed. It is commonly sold in links or ground.
Kiev Smoked Sausage
Characterized by a robust garlic, pepper, and anise flavor. Known for a deep, savory flavor, it is frequently cold-smoked over maple or oak. It is typically served sliced on charcuterie boards, paired with rye bread.
Mexican Chorizo
Known for its vibrant red color, spicy kick, and aromatic blend of spices. Mexican Chorizo must be cooked before consuming. Best if cooked uncased. Common applications include scrambling with eggs (chorizo con huevos), mixing with potatoes (chorizo con papas), or adding to tacos, burritos, and queso fundido.
Polish Sausage
This sausage made with beef and pork features a deep smoky flavor with garlic and pepper. Can be served hot or cold after cooking. Goes well with sauerkraut, mustard, horseradish or Rye bread. Has a hickory or mesquite smoke flavor. Typical cooking is sliced and fried in butter or a light frying oil.
Polish Kabanos
Polish Kabanos is characterized by a firm, chewy texture and a smoky, garlicky, and slightly caraway-spiced flavor. Often served with cheese and bread.
Linguica
Linguiça is a smoky, garlic-heavy pork sausage with Portuguese origins, popular in Brazil and other cuisines, known for its robust flavor from paprika, vinegar, and spices. Can be grilled, fried, or baked, adding a rich, savory, and slightly spicy element to meals.
South African Boerewors
Boerewors (farmers sausage) is a traditional South African sausage made from coarsely ground beef, pork, or a blend, seasoned with spices like coriander, cloves, and nutmeg, and typically formed into a large spiral. Most common form of cooking is over a charcoal grill.
Swiss Knackwurst
Often identified with the Swiss Cervelat, is a smoked sausage made from pork, beef, and sometimes veal. It features a mild garlic flavor, is often served hot with mustard and sauerkraut or cold in a salad, and is considered a staple Swiss-German sausage. Once fully cooked it can be eaten cold, but it is traditionally grilled, pan-seared, or boiled.