We make all our sausages with the best ingredients we can get our hands on. Organic and fresh and local spices, casings and pork fatback and pillow . We offer a fully Organic sausage which we ONLY use organic ingredients and an acorn fed, wild run organic hog for our filler. We always use listed wines and spirits, as close to a regionally true liquor, to make the most authentic flavored sausages possible. In the rare instance when the listed ingredient isn’t available, besides letting you know, we’ll substitute the best available option. All our sausages are made with pork or beef as the fattener. Not all sausages are suitable for your game but we will be happy to help you find those that do or we will help customize a classic for your meats! If you don’t see the one you like, let us know, we have a large selection of custom blended varieties as well.
Andouillette
A close cousin to the better known smoked andouille sausage, the andiouillette is a spicy raw version that also is made with chitterlings, steamed intestines.
Bangers
God save the Queen! We’ve made the classic British breakfast link! We double bake our own rusk too! The term ‘banger’ comes from just after World War One, when, due to rationing, the sausages were pumped full of water which caused them to explode when cooked. Ours do not explode.
Beef Boerewors
This is a beef boerswors, much like the Traditional Boerswors, except with all beef. We stuff it in a lamb casing to make long, thin links!
Biala Kielbasa
The traditional Polish ‘white sausage’. Sold in rings instead of links. Traditional Polish ‘Easter Sausage’, as well as used to make borsch, the famous Polish soup. This is the Polish version of the German Weisswurst.
Black Sujuk
A Turkish sausage famous from the Balkans to the Middle East. Traditionally this is a dry cured sausage, hung and dried for several weeks prior to eating. However, this sausage is only slightly air dried, and, instead, is still considered a raw sausage. On it’s home turf, it’s used instead of bacon or sausage with breakfast. The black sujuk is made with Ouzo for a west of the Black Sea taste!
Chaurice
Chaurice is Creole chorizo. Made famous in New Orleans, it is fried and sliced, served with red beans and rice. Chaurice is continually used in creole dishes. We like to make it spicy! Very spicy! La preuve est dans le pudding à manger!
Chipolata
The spicy British sausage, cousin to the banger, but with quite the dash of zip. Tickety boo!
Chorizo Chile Verde Estilo Toluca
From Toluca near Mexico City, this is a GREEN chorizo, made with FIVE kinds of peppers! This is not for the faint of heart or those who don’t like a crazy amount of stuff going on in their sausages!
Chorizo de Cilantro
A chorizo in which we swap out the spicy peppers for a whole mess of cilantro!
Chorizo de Res
Chorizo de Res is an all beef chorizo made with mole and red wine. This sausage is used in tacos and burritos.
Chorizo Goan
Goan Chorizo is a Portuguesse variety that comes by way of Goa, India, an old colony of Portugal. The Indian version of this world famous sausage comes in raw, dried, or skinned. This is the raw variety and is made very spicy!
Chorizo Mexicano
This is the crazy hot Mexican chorizo. Made with chili piquin, it tops out at 140,000 on the Scoville heat scale! Served all over Mexico and the South West, it is framiliar as a breakfast sausage made with eggs and served with warm tortillas.
Chorizo Sonorense
From the arid and dusty Mexican state of Sonora, comes the chorizo Sonorense, a spicy and tangy version of the venerable sausage.
Chorizo Spanish
The original chorizo! The father of all chorizos, this sausage derives its lineage from the ancient Romans, and came to maturity over the centuries in the homes and farms of the Spanish countryside. The original Spanish chorizo is made with smoked Spanish paprika. Traditionally, the chorizo would be air dried or smoked and served sliced. This is the raw version made with Sandeman Armada Oloroso Cream sherry.
Classic Venison Sausage
A classic, and authentic game sausage made with bacon and juniper berries.
Cold Linguiça
This is a raw version of the famous Portuguese Smoked Linguica, the chunky farmer’s sausage from the Azores. We use all three kinds of paprika, sweet, spicy and smoked. It’s also a little bit of sugar and a little bit of red wine.
Cotechino
Made with pork rind (the skin left over from the rendering of lard), this is a traditional boiling sausage served with lentils on New Years Day to bring good luck all the year. This sausage is cooked by boiling it for four hours much like a roast.
Crown National Oumas Boerewors
The premier and famous South African sausage! We use the actual Crown National seasoning
Cumberland Sausage
From Northern England, this is a traditional British sausage served in the area historically known as Cumberland. The Cumberland sausage is over 500 years old, and has evolved over time with the influx of spices through Whitehaven, the coal exporting port which also allowed a great infusion of spices into northern England and Scotland. The Cumberland Pig, a locally bred variety suited to the cooler and wetter climate of northern England was historically the coarsely chopped pork associated with this peppery sausage. Made with a homemade rusk, the Cumberland sausage is typically prepared in a wheel, which is a spirally rolled length of the sausage, rather than in a linked portion.
Curry Nurnberger Bratwurst
he Nürnberger Bratwurst but with curry! A nod to the ancient silk road and it’s exotic history, this bratwurst is flavored with Madras curry for a spicy bite. If you prefer a bit more of a British feel, we can use the classic yellow curry.
Feta Loukaniko
[sep height=”10″]Another version of the famous Greek loukaniko sausage. The Feta Loukaniko substitues the Shariz wine for feta cheese and oregano to give it a richer flavor. This take on the ancient Roman sausage is best suited to lamb, sheep, ram, boar, or pork.
Fresh Loukaniko
Loukaniko is a descendent of the ancient Roman sausage, lucanica. Spreading with the Roman legions as they forged their empire, it picked up Syrah and orange peal in Greece to make this famous sausage. Loukaniko has been principally made with pork, the Greek farmers favorite, and served in a mezze, a collection of small dishes, however it’s rich and spicy ingredients are delicious with your favoite game or livestock. Usually served smoked, this is a fresh version. Made with Elios Mediterranean Red and orange zest, it will transport you to the sun drenched beaches and warm mediterranean climes of the Greek Isles.
Game Bird Apple Sausage
A great sausage for game birds, and poultry, it is a sweet apple sausage which does a great job of highlighting the delicate and succulent flavors of the bird.
Game Bird Garlic and Basil Sausage
A game bird and poultry sausage made with fresh basil and garlic! Great for poultry and fowl.
Garlic Sausage
A garlic sausage with lots of garlic! We use a bit of red wine to give it a bit of body, but mostly though, it’s rich, fresh garlic!
Grizzly Island Duck Sausage
From the Bay Area in California, this is the Grizzly Island Duck Sausage with cranberries! A robust, sweet duck sausage.
Irish Breakfast
Beer and eggs all rolled into a sausage, what’s more Irish? We use Guinness, of course, to bring the taste of a typical Irish morning to your plate! Just kidding! (We’re all Irish so we can make that joke!)
Irish Whiskey Breakfast Sausage
Another Irish breakfast-in-a-link sausage! (Just kidding…again!) With Jameson soaked Irish oats and Bushmills Irish Cream, it packs in all the most important requirements for a healthy start to the day, whiskey and … whiskey!
Jalapeno Breakfast Links
A fresh jalapeno breakfast sausage. Not as hot as it sounds, but still delicious. Made to bring out the herbal flavors of the chili rather than the spiciness. Made with muenster cheese and cilantro!
Kielbasa Czosnkowa
Garlic sausage, need I say more? Well, I will! It’s a very simple, Polish inspired ring sausage, crammed full of garlic! Great for smoking, cooking, or grilling, but pack mints for when you’re done!
Knackwurst
The sausage is also emulsified to have the smooth texture of a hotdog. From the German for “crisp” due to the plumping of the casing which can pop when the link is cooked from the pressure.
Kupaty
The Russian rustic sausage from Georgia. Served fried or grilled.
Lincolnshire Sage Sausage
The Linconshire Sausage is a famous and popular sausage in the British Isles, as popular in Britain as the bratwurst or italian sausage is in America. It’s dominated by the sage flavor and is traditionally a coarsely chopped and, thus, very chunky textured sausage.
Linguica Aluvencoa de Porco
Linguica Aluvencao de Poro is a ham based Brazillian sausage made with spiced rum and for churrasco, the Brazillian barbeque! A smokier version yet smoother version of Linguica de Lombo, this sausage still has the crispy crunch fit for the churrascaria experience!
Linguica de Lombo
Linguicia de Lombo is a Brazilian sausage made with spiced rum, yum! It is a famous part of the Brazillian traditon of churrasco, or barbeque! Made especially for the churrascaria experience, we use a hand-blended spiced rum and lean pork backstraps.
Longanisa Fresca de Cerdo
From the carnecerias to your plate, a famous Mexican sausage.
Longaniza de Aragon
A Spanish sausage from the Aragon region, made with vinegar.
Longaniza de Chile
Longaniza de Chile is a popular version of the Spanish longaniza made in Chile from the homemade corn beer, chicha de jora. During Chile’s indepence day celebrations, longaniza is made in huge numbers and served with bread to make choripan, Chiliean hotdogs!
Longaniza de Dominican Republic
Longaniza de Dominican Republic is the caribbean longaniza. Made simply by the islanders, this tangy sausage was traditionally hung in the hot caribbean sun to dry. We don’t do that.
Luganega di Monza
Another ancient northern Italian sausage with historical pedigree. Said to have been brought back from the ancient Lucani of southern Italy by the Lombardi, a people of german heritage who settled the northern part of Italy. Monza is the home of this variety and uses both cinnamon and a brachetto from Piedmont.
Lukanec
Lukanec is a Macedonian sausage containing ajvar, the Serbian relish made from red bell peppers, garlic, and chili peppers. Famous in the Balkans, ajvar is, originally, a substitue for the locally produced caviar of Vardar, the main river which passes through Macedonia. As the supplies of caviar in Balkans waned and the price waxed, the rise of popularity of the is salad grew. Made from stewed red bell peppers, which were hand peeled, the side dish was preserved from the height of the culivation season to be eaten in the winter. We use the spicy ajvar in our sausages, unless you prefer the piquant or mild varieties.
Makanek
A Lebanese sausage made with very lean red meats with a clove-y, ‘sweet’ spice flavor.
Medisterpolse
A classic, spicy Swedish sausage first mentioned in a 16th century housekeeping journal. We make medister, (pork + suet in Danish), in the traditional coarse-chopped and the more modern, finely-ground styles
Merguez
The famous North African, very spicy sausage! We hand blend the Harissa paste using Guajilla and de Arbol chiles, as well as, garlic, olive oil, caraway seed, coriander, and salt.
Mirandela Alheira
Alheira was invented by the Jews of Portugal to escape the Inquisition. Do to the Jewish laws forbidding them from eating pork, the Inquisition found it easy to identify the Jews by the lack of sausages hung in their fumeiros, smokehouses. Thus the Jews of the day would substitute other meats, such as veal, chicken, rabbit, or quayle, and bulk up the sausages with bread. Now this sausage is popular all over Spain and Portugal and is served deep fried with chips and a fried egg.
Moroccan
A sausage made in Turkey and Iran, it’s key ingredient is the world famous, Baharat spice, made in house, with paprika, peppercorns, cinnamon, nutmeg, cloves, coriander, cumin and cardamom. Great for mutton, sheep, venison, lamb, and boar!
Moroccan Fowl Sausage
A sweet sausage for all the poultry and fowl! *For the birds (only)!
Nurnberger Bratwurst
A bratwurst with bacon and tangy lemon juice! This recipe is also almost 700 years old! It was, and is, first made in Nurnberger Germany. Due to this town’s early and vigorous trade with the Orient, it had access to many more spices earlier than the rest of europe, and thus was born the Nurnberger Bratwurst. During the 16th century, the bottom of the sausage trade fell out and the butchers of the time couldn’t afford to make them anymore. Eventually, enterprising butchers figured out to make them with lamb casing rather than pork casing, thus shrinking the size of the link, and making them more cost effective. And once more, the Nurnberger Bratwurst was reborn!
Parowki
The Polish sausage more popularly known as Vienna sausages. Delicate in texture, it is an emulsified sausage with a light and subtle flavoring. Used mostly with chicken, pork, and veal, it is suitable for any of the lighter meats and poultry. Great for breakfast!
Pesto Goose Sausage
A pesto sausage great for goose! We make our own pesto sause for this!
Red Sujuk
A Turkish sausage famous from the Balkans to the Middle East. Traditionally this is a dry cured sausage, hung and dried for several weeks prior to eating. However, this sausage is only slightly air dried, and, instead, is still considered a raw sausage. On it’s home turf, it’s used instead of bacon or sausage with breakfast. This version of this famous sausage is an Armenian variety made with fenugreek, paprika, and red wine!
Roasted Poblano and Garlic
A great, smokey flavored chili sausage which we make with a ton of garlic! Spicy with poblano chilis we roast ourselves and fresh jalapenos. A dash of Tabasco and off we go!
Sage Breakfast Links
The classic sage breakfast link, good with flap jacks and waffles!
Salamelle of Mantova
The Italian bratwurst! From the Lombardy region of Italy, home to the German Italians, this sausage is made with brachetto wine and panchetta (Italian bacon!). Great for the grill!
Salciccia Toscano
A plump little sausage originating from the Tuscan countryside. These are traditionally boiled with vegetables, but are equally as good when served with spaghetti. This is an air cured sausage, however, it should always be treated as though it were a raw sausage.
Salsicca Fresca Calabrese
From the heel of Italy, and a region famous for it’s sweet wines. From the town of Bianco, on the Mar Ionio, this very lean sausage is chunky and spicy and made with Tormaresca Fiano Salento Roycello, a white wine made with the Fiano grape primarily grown in southern Italy. This is the sister sausage to the Salsicca di Acri, the air dried salami style spicy sausage.
Salsicca Fresca Lucanica
An ancient Roman rustic sausage of a hardy and spicy flavor. Written of by the Apicius, a collection of Roman cookery recipes from the 4th century A.D., this is a the modern interpretation of the sausage cooked by the Lucani, the people who inhabited the southern mountains of Italy before the rise of Rome in the 5th century B.C.. From the villagers, to the conquering soldiers, to the Roman empire, this is one of the oldest and most famous sausages in the world and is the sire to the Portuguese linguiça, Bulgarian lukanka, Greek loukaniko, Spanish longaniza, and the Arabic laqāniq.
Salsicca Napolitana
Another American favorite, the ‘Hot Italian’ sausage.
Salsicca Sarda
This is the Hot Sardinian sausage from the island of Sardinia, it is a rustic and chunky sausage with a hearty and rich flavor.
Salsiccia Barese
A mixed meat sausage from the southern heel of Italy on the Adriatic. It is made with a homemade tomato conserva we make and bake in house and pecorino cheese.
Salsiccia con Patate
An Italian potato sausage with wine.
Salsiccia Di Cavolo
An old world, Italian sausage made with Savoy cabbage. In the poor, rural areas of Italy, families would use left over ingredients such as cabbage and pasta to bulk up the links. This particular Italian sausage comes from the Piedmont area, and so, we use a barbera red wine from the same area, Renato Ratti Barbera d’Asti.
Salsiccia Dolce
The most famous Italian sausage in America, the ‘Mild Italian’ or ‘Sweet Italian’!
Salsiccia Iugoslavis
From the northern regions of Italy on the border of Croatia, this is the Italian’s take on cevapcici. This sausage can be made in both the tradional, skinless Yugoslavian method, which is composed of rolled links, or an easier to handle, if more modern, casing stuffed and linked sausage. Let us know how you prefer it!
Salsiccia Sicilian
From the island of Sicily, this is the traditional flavoring of the American ‘Italian sausage with fennel’ or ‘the New York Style Italian Sausage’.
Simple Sweet Italian Sausage
An authentic Italian sausage made with wild fennel seeds we collect in the fall from all over the San Jaoquin valley.
Spanish Sherry Portugese Linguica
A different take on the classic linguica where, instead of vinegar, we use a sweet sherry and paprika and nothing else! Coarsely ground with our largest plate on the ginder for a meaty texture.
Sweet Spanish Sausage with Raisin
Made with white raisins for a light, sweet flavor.
Swiss Bratwurst
A bratwurst made with red wine from the snowy Alps of Switzerland! Light and delicate, it is a plump little sausage great for smoking.
Thai Glass Noodle Fish Sausage
From the central provinces of Thailand comes this Thai Glass Noodle sausage. Cooked and sold in the bazaar like atmosphere surrounding the Buddhist temples. Made with fish sauce and garlic bringing a taste of the orient.
Thai Panaeng Sausage
Panang sausage is a Thai curry sausage with the tastes of lemongrass and lime leaves. With bird’s eye chilis and ginger, this sausage with take you to the smoky street venders of the bazaar like atmosphere of a festive day outside a village’s Buddhist temple. With coconut milk and red curry, this is a very spicy fish sausage.
Toulouse Sausage
A famous French sausage from the south of France, the Toulouse Sausage, Saucisse de Toulouse, is the traditional sausage found in the French medley, cassoulet. A simple, hand chopped sausage, it’s seasoned with garlic and pepper with white wine, Vidal-Fleury Cotes-du-Rhone Blanc is our go to southern French white wine.
Traditional Boerewors
A South African sausage from the Afrikaans, Dutch immigrants to South Africa. Traditionally made with beef, but equally good with veal, lamb, pork or some game meats. It is not a linked sausage, but instead is formed into a spiral. These are South African’s hotdog where a piece is cut off, put in a bun, and served with tomato and onion relish, called a “boerie roll”! We also make kameeldoring, Karoowors, and spekwors, just let us know how your like it!
Weibwurst
The classic “white sausage”. Traditionally made with veal, it is especially suitable for all the lean game meats, such as venison, elk, and antelope. We use bacon, but leave out the pork skin!
Wiejska Kielbasa
Also known as Kiełbasa Starowiejska, the classic Polish ‘country’ or ‘rural’ sausage made all over the Polish countryside. Made into the traditional U-shape links, best boiled and served with saurkraut.
Wisconsin Style Bratwurst
Just like a “Johnsonville”, it’s a bit on the sweet side! An American favorite.
Wurtenberg
A bratwurst made with bacon, garlic, and wine! From Wurttemberg, this is a fresh bratwurst made with garlic and bacon and a dash of Reisling! We also open a fresh bottle of Mittelrhein valley Reisling, but don’t worry, we’ll take care of the rest of the bottle!