Smoked Sausages
Along with our Fresh Sausages and Cured Sausages, we also make a great selection of tasty Smoked Sausages! We can smoke all of our Fresh Sausages as you like, however, we have a great selection delicious sausages made just for the smoker to choose from as well. From classics such as Bockwurst, Landjäger, Csabai kolbász, and Game Summer Sausages! We also make an even better version of Slim Jims, a delicious hot smoked snack stick!
Beef Summer Sausage
Your classic summer sausage made with beef. Seasoned and stuffed into a beef casing, then hung to dry and lightly smoked. Great for the cupboard!
Bockwurst
The most popular German sausage, the famous Bockwurst! Originally invented by R. Scholtz of Berlin, a restaurant owner, in 1889, it has become one of the most famous of German flavored sausages. Veal is the most prominent meat used, but it is great with all kinds of meat. (It’s even made with horse…shhh). It’s a boiled sausage, and is then simmered or grilled to reheat.
Cajun Anouille
From the House of the Rising Sun, New Orleans, comes this iconic American sausage. The French colonists, who came to settle in the Mississippi river delta, brought along with them the original andouille smoked sausage. In France, the andouille sausage is primarily made with the entire gastrointestinal track from the stomach to the colon. But here in the states, the classic Cajun Anouille, as is made in the Hot Link capital of the world, LaPlace, Louisianna, is made with pork meat and lightly smoked. Oooo-eee, laisser le bon temps rouler!
Cervelat Summer Sausage
This is the national hotdog of Switzerland! The original cervelat was made with brains, but, over time, the recipe phased out the brains and replaced them with pork and bacon. This sausage was first recorded in 1552 in Basel. This modern recipe of cervelat is very similar to a frankfurter, but with a much smokier flavor. Our recipe uses juniper berries!
Chimichurri
In Argentina, if you visit anyone’s house, you will find chimichurri sauce on their table, the same as ketchup would be here in the States. This is the sauce they use on their famous grilled beef. We hand make this sauce and combine it with the hardier meats, then hard smoke it these links for a delicious South American taste!
Csabai kolbász
Csabai kolbász is a famous Hungarian smoked sausage originating from the town of Békéscsaba. It is made with paprika and comes out smokey and spicy!
German Farmer Summer Sausage
A variation on the classic summer sausage which uses more traditional spices and less additives. This summer sausage is great for all types of meat. A heavy, cold smoke is applied before the hot smoke which gives these sausages their unique flavor.
Gyulai kolbász
From the Hungarian town of Gyula, this is a smoked sausage of World Famous pedigree. In 1935 at the World Exhibition of Food in Burssel, the Gyulai kolbász took the Gold Diploma! Gold Diploma!
Jersey Pork Roll
It may not be a Trenton Pork Roll, but it is pretty close and pretty delicious. This is our take on the traditional Taylor Pork Roll great for breakfast sandwiches! We make this roll with pork and bacon primarily, and do not, in general, make it with any other meats although we are working on it!
Kabanosy
A thin, heavily smoked Polish sausage. Typically these are 2 feet long and thin as a finger! The classic version is made solely with black pepper, but we also make these links with garlic. These are the Polish SlimJims!
Kielbasa Mysliwska
The traditional Polish ‘Hunter’s Sausage’. It is lightly smoked and dried, made with juniper. These sausages are usually short and plump, 3-4″ in length and about an inch thick. They are triple smoked to give them a rich, deep smoked flavor.
Krakowska
This is a traditional Polish sausage from the town of Kraków. This is treated and servered as a cold cut. It is known in the West as krakauer, krakauer wurst in Germany.
Kranjska Klobasa
A smoked sausage from Slovenia made with cheddar cheese. Coarsely chopped pork mixed with bacon, spices, and chunks of cheddar stuffed into a pork casing and hot smoked. Delicious. This traditional sausage is originally from Slovenia on the border with Austria and Italy. First mentioned in a Slovenian cookbook from the 1890’s. It first emigrated to the United States in the 1940’s. It also happens to be very popular in Australia where it is known as a ‘Kransky’. The Waiters Club in Melbourne, Australia is renowned worldwide for its wide range of Kransky dishes.
Krautwurst
A post Saturday night sausage favorite, sauerkraut bratwurst! Sftereine große nacht aus trinkendem bier, these are boiled in the left over beer and served for breakfast…or lunch. Fried in a bit of butter and oil for a crispy crunch, and served on a pretzel roll with mustard.
Landjäger
Landjäger is famous in southern Germany and Austria and means ‘country hunter’ in German. The sausage comes in pairs and was used as soldier’s food due to it’s easy transportability and shelf stability. These sausages are pressed in a wooden mold while curing to give them their characteristic square shape. Eat it like salami or cook it with potatoes and fresh greens!
Lop Chong
The generic Chinese Sausage. Lap Change is a dried, hard sausage flavored smoked, sweetened, and flavored with rose water, soy sauce, and rice wine.
Metwurst
The mettwurst is a classic in German smoked sausage either soft like a spread, or harder smoked like a salami. We make a Holsteiner style mettwurst which is the harder smoked variety for slicing and serving with saeurkraut, potatos, and mustard!
Mojo Cuban Sausages
Mojo is a tangy Cuban sauce made, originally, with soured oranges. We still use oranges, but with a dash of lime juice instead, to give it its tart flavor. We mix this sauce with poultry, pork, or game, to make a zesty and garlicy sausage we then lightly smoke for a carribean link. “El encanto es un producto de lo inesperado!”
Mortadella
The mortadella sausage of today comes from Bologna, Italy but is a very ancient smoked sausage. The original mortadella was made with a mortar and pestle in which the meat and spices were ground to a paste before stuffing in a beef casing. This sausage was originally spiced with myrtle berries which was a replacement for pepper during the early Roman empire from which this sausage originates. Because of this, this sausage’s original name was farcimen mirtatum, “myrtle sausage”. The modern version dates from 1376 in a meat preserver’s offical document. Our mortadella loaf is made with pistachios!
Mortadella Di Prato
This is a type of mortadella from Prato, a city in Tuscany, Italy. It stands out from your more traditional mortadella in that it uses Alkermes, a rose water infused liquor. This is a popular and famous sweet liquor drunk around Prato and is used in it’s culinary dishes. It is very hard to find in the United States, so we make our own!
Serdelki
This is the Polish hotdog! A plump little poaching sausage from the Polish countryside. Serve it with mustard, ketchup, and horse radish!
Snack Sticks
Just like those Slim Jims, but better, these are hard smoked North American Game Company Smoked Snack Sticks!
Thüringer Rostbratwurst
The Thüringer Rostbratwurst is a smoked, German salami. This sausage is one of the oldest German sausages, first mentioned in 1404 in a transcript of a bill from the Arnstadt convent. The oldest known recipe is from 1613, and a smoked sausage recipe from 1797! Once mixed and stuffed into a fat, beef casing, we give it a really heavy smoke for a full body flavor.