Fresh Kielbasa – old fashioned Polish kielbasa like you would get from a Polish butcher; don’t confuse this with the stuff you see in the supermarket (a giant hot dog?). Fresh kielbasa is not smoked; it is garlicky with hints of sweet spices.
Hot Italian – just the right amount of fennel seed and heat; perfect with pasta or on a roll.
Sharp & Sweet – Italian that lacks heat but makes up for it with fresh red bell pepper and Pecorino Romano cheese; a crowd favorite.
El Diablo – Straight up heat and flavor; fresh jalapenos and Italian long hot peppers help to round out this spice blend…nice and warm!
Chorizo – Mexican style chorizo; little bit of heat, little bit of sweet…great in tacos or mixed into a burger.
Dixie – Sage sausage that is perfect for breakfast.
Vinocchio – Red wine and lots of toasted fennel in an Italian sausage. If you like fennel, this is for you…
Beer Bratwurst – Pork and veal brat with a little hint of lager and carraway. Great grilled and on a bun with spicy mustard.
Caprese – Pork sausage with fresh basil, mozzarella and sundried tomato. When the basil is in season, you can’t beat this one…
Dixie Harvest – The same as our Dixie recipe but with seasonal, local hot peppers mixed in.
New for this season…
Caribbean Jerk – Our own blend of jerk spices with a little bit of apple and scotch bonnet pepper. A little sweet, a little hot, a lot of flavor.
Moroccan Merguez – A spicy lamb sausage with some heat and north African flavor…great on some flatbread with some goat cheese.
Giuseppe – Italian sausage with sharp provolone, broccoli rabe and a little bit of heat…this was a new fan favorite this summer.
Apple Bangers – Traditional English bangers with ground oats and fresh apples in the mix.