We’re famous for our sausages! We use all natural pork casing to stuff the pork sausages. We grind high quality pork shoulder and mix it with our own spice blends to make fresh pork sausages. We combine our own spice mixtures from high quality spices. No commercial mixes or fillers. If you prefer just bulk sausage with no casing, please ask.
Choose one of our recipes, or, we will make your special recipe! Do you have an old family recipe for sausage? Let us make it for you! Special runs must be for 10 lbs. or more.
We will also sell just plain ground pork if you want to make your own sausage at home.
Pork Breakfast Sausage-Traditional country style with sage. (Available in bulk, patties, or small breakfast links)
Hot Breakfast Sausage-By popular demand, we’ve added crushed and ground red pepper to our breakfast sausage. (Available in bulk)
Bratwurst-German style brat with mustard seed. (In links or bulk)
Hawaiian Brats-A little sweet with pineapple and brown sugar. (In links or bulk)
Cheese Brats-Plenty of cheddar! (In links or bulk)
Jalapeno Cheese Brats-Cheddar and fresh jalapenos, a big crowd favorite. (In links or bulk)
Italian-With fennel, garlic, and fresh Italian parsley, our Italian sausage will brighten up your favorite recipe. (Bulk or links)
Rope Sausage-No spices except salt and pepper. A classic Indiana sausage that lets the flavor of the pork shine through. (In rope, patties, or bulk)
Pork Burgers-Same recipe as the Rope Sausage, but in patties for the grill.
Polish-A fresh pork sausage with the traditional Polish flavors of garlic and marjoram. Popular at Easter and Christmas. (Links or bulk)
Smoked Kielbasa-Seasoned like our fresh Polish, but smoked in-house. Great for seasoning green beans. (Links only)
Southsider-A spicy hot fresh Polish sausage. Great with sauerkraut. (Links or bulk)
Chorizo-Mexican style chorizo, full of spices and heat. (Bulk only)
Andouille- “an-doo-ee” –A Southern Louisiana recipe with lots of garlic, paprika, and crushed and ground red pepper. It’s hot, and a favorite on the grill. This is the fresh version, in bulk or links.
Smoked Andouille-We smoke this in our smoker. Great in gumbo or jambalaya, or as seasoning for beans. (Links only)
4th of July-Our hottest sausage is an Andouille recipe, with ground habanero pepper. VERY HOT! (In links or bulk)
