The meat and poultry used in our sausage making are hand picked for quality directly from our Meat Department. The chicken, turkey, bison, and lamb are all free-roam, and all are purchased from vendors who support the ethical treatment of animals.

We use only Kadejan chickens which are air-chilled (rather than dipped in chlorinated water, as is commonly done) yielding a safer, more tender and flavorful chicken.

The Wedge sausage recipes call for a flavorful selection of all-natural spices, such as garlic, anise, fennel seed, and ginger, and most of the produce used such as spinach, cilantro, shallots, and fresh mint, is organically grown.

Made completely on our premises, the meat is freshly ground, our special ingredients are added, and the all-natural pork casings are stuffed and linked, by hand, in 25-lb. batches, to bring you the freshest, most savory sausages available.

We offer a wide selection of our made-made sausages daily:

Chicken

• Spinach & Feta
• Chipotle & Garlic
• Hot Italian
• Cilantro
• Sun-dried Tomato Basil
• Bratwurst

Pork

• Adobo
• Chorizo
• Hot Italian
• Sweet Italian
• Bratwurst

Bison

• Garlic & Shallot

Lamb

• Sausage

Cooking to Perfection

Many people like to grill their sausages, but this stove top method will ensure great results so you can enjoy our delicious sausages all year round:

1. Put a thin layer of water in a frying pan.
2. Place the sausages in the frying pan and cover the pan. This steams the sausages and renders the juices.
3. Cook on medium to medium/high heat for 7-8 minutes, turning the sausages 2 or 3 times.
4. Remove the lid from the frying pan.
5. Cook another 7-8 minutes, turning the sausages 2 or 3 times.
6. With the lid off, the juices will caramelize and beautifully brown the sausages. The result... a well-cooked sausage that is crisp on the outside, yet moist and tender inside.

(We recommend cooking or freezing within 3 days of purchase. You can re-freeze thawed, uncooked sausages.)