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 FRESH SAUSAGE
Cooked Nurnberger Bratwurst
Fresh Augsburger Bratwurst
Fresh German Bratwurst
Fresh Polish Sausage
Fresh Polish Sausage - with marjoram
Fresh Calabrese- Sweet
Fresh Italian with cheese, peppers, onion
Fresh Hungarian
Fresh Chorizo
Fresh Pizza Sausage
Fresh Andouille Sausage
Fresh German - with beer
Fresh German - with cheese
Banger Sausage
Fresh Calabrese-Hot
Fresh Swedish Sausage
Fresh Turkey with Cranberries Sausage
Fresh Merguez Sausage
Fresh La Bella Salsiccia with Garlic, Wine,
Parmesan and fresh Parsley
Fresh Andouiile Sweet Potato Surprise with
Green Onion and Maple Syrup
Hot Calabrese with Wild Ramps (seasonal)
Sweet Calabrese with Wild Ramps (seasonal)
Fresh Russian Boar Sausage
Orange Cumin Lamb Sausage
T-Meadow Heritage Pork Sunrise Surprise Sausage
T-Meadow Heritage Pork sausage w/Roasted Poblano Peppers & Cilantro
PIGS
NOT JUST FOR SLEEPING WITH |
FULLY COOKED SAUSAGE
Cooked Nurnberger Bratwurst
Cooked All Beef Wieners
Cooked Weisswurst
Cooked Bockwurst
Wieners Frankfurters
Knackwurst
Smoked Bavarian Bratwurst - mild
Smoked Bavarian Bratwurst - spicy
Smoked Oktoberfest Sausage
Smoked Oktoberfest Spicy
Smoked Cheddarwurst
T-Meadow Heritage Pork, Smoked with Forest Mushrooms
FULLY COOKED CHICKEN SAUSAGE
Lemon Pepeper Chicken Brat
Spicy Chicken with Cheddar & Pepper Rings
Greek Chicken Sausage
Itaiian Chicken Sausage
Buffalo Chicken Wing Sausage
Southwestern Chicken Sausage
Savory Chicken Sausage with Sour Cherries,
Provolone Cheese & Rosemary
Apple, Bacon & Chive Chicken Sausage
DOUBLE SMOKED SAUSAGE
Smoked Linguisa
Smoked German Sausage
Smoked Mild Hungarian
Smoked Spicy Hungarian
Smoked Chorizo
Smoked Pepperettes - spicy
Smoked Kabanossy
Smoked Polish Sausage - plain
Smoked Polish Sausage - with marjoram
Smoked Ukrainian
Smoked Andouille (Cajun)
Smoked Spicy Chicken Pepperette
Smoked Russian Boar
Drunken Cold Smoked Sausage w/Red wine
Joe K's Short Fuse! |
SPECIALTY MEATS
Beef Rouladen Grass Fed Rib Eye Steaks
Delmonico Steaks Cowboy Steaks
Beef for Stew
NY Strip Steak
Pork Schnitzel
Ground Liver
Ground Round
Rib Chops
Loin Chops
Country Style Ribs
Boneless Pork Roast
Ground Pork
Duck Breast
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SPECIALTY SMOKED MEATS
Smoked Ham
Smoked Turkey Breast
Smoked Pork Neck
Smoked Bacon
Smoked Ham Hocks
Smoked Westphalian Ham
Smoked Kassler (Pork Chops)
Paprika Speck
Black Forest Ham
T-Meadow Heritage Pork Maple Smoked Ham
Sweet Capocollo
Hot Capocollo |
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COLD CUTS
501 Non-Smoked Liverwurst
502 Smoked Fine Liverwurst
504 Hausmacher Liverwurst
505 Mettwurst
506 Course Mettwurst
507 White Hurka
508 Red Hurka
600 German Bologna
601 Gelbwurst
602 All Beef Bologna
603 Roast Beef
606 Tyroler with garlic
610 Krakauer with garlic
611 Aufschnitt (Mixed Cold Cuts)
612 Leberkase
613 Bockwurst Loaf
614 Regular Headcheese w/T-Meadow Heritage Pork
615 Sour Headcheese w/ T-Meadow Heritage Pork
616 Spicy Headcheese w/ T-Meadow Heritage Pork
617 Blood and Tongue
619 Hot Pepper Leberkase
620 Olive Leberkase
621 End Pieces |
SALAMIS
700 Pork and Beef Salami
701 Gypsy Spicy Salami
702 Paprika Salami
703 Garlic Salami
704 All Beef Salami
705 Mailander Salami
706 Hot Spicy Salami
707 Salami End
710 Hungarian Style Salami |
CHEESES
800 Imported Swiss Cheese
802 Sharp American Cheese
803 jalapeno Cheese
804 German Butter Cheese
805 Tilsiter Cheese
806 Beer Cheese
807 Smoked Swiss Cheese
808 Sharp Cheddar Cheese
809 Smoked Cheddar Cheese
810 Horseradish Cheddar Cheese
811 Farmers Cheese
812 Provolone Cheese
813 Onion Cheese
819 Smoked Pepper Cheese
820 German Bleu
822 Aged Gouda |
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Suggested Cooking Instructions
for Spar's European Sausage
Our suggested methods will ensure that you will be serving and enjoying the fullest flavor and taste that is given to our sausages. Please DO NOT BOIL or POKE the sausages while cooking!!
FRESH SAUSAGES: Pan Fry: over medium heat with small amount of oil for 7-8 minutes per side. until golden brown. (thinner cased sausages 4-5 minutes per side) Grilling: over medium coals grill 7-8 minutes until golden brown. Oven Baked: in a pre-heated 350* oven lay sausages on baking pan or casserole dish for 20-25 minutes until juices run clear.
COOKED SAUSAGES: Classic German "sausages (knackwurst, Bavarians, ""Weiner's, Weisswurst, Bockwurst, etc)" are best when simmered for 7-8 minutes. These sausages also respond well to the fresh cooking instructions.
SMOKED SAUSAGES: Our smoked sausages "are prepared for you to eat ""in hand"" as" you would with regular pepperoni. They "are great for casseroles, stews, jambalaya," gumbo and cassoulettes. They are perfect for party platters with cheese and crackers.
CHICKEN SAUSAGES: These fully cooked delicious sausages are best when pan fried or grilled. They can be added to stews and sauces. Try not to microwave them because intense cooking methods may dry the sausages.
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Please note that all of the double smoked sausages are ready to eat, without any cooking preparation, if so desired. They can be served hot, cold or even room temperature. They are great for slicing up and serving with cheese and crackers, just as you would serve pepperoni. Of course, there are many different recipes where these double smoked sausages will demand center stage, so feel free to experiment!
Linguisa Sausage: This Portuguese style sausage, is flavored with garlic, red pepper flakes and vinegar. This dry coarsely textured sausage lends itself to rice dishes and stews.
Smoked German Sausage: Mild in flavor, great served warm with sauerkraut or cold with Bavarian Swiss cheese or Cheddar Horseradish cheese.
Smoked Mild Hungarian: Mild paprika and garlic flavor. Can be used in goulashes, soups or pasta dishes, or serve cold with sharp cheddar cheese.
Smoked Spicy Hungarian: Bold paprika spices and garlic flavor but not over spicy in the heat. Try it in a pasta Alfredo dish or serve cold with a provolone cheese.
Smoked Chorizo: This Spanish style sausage is usually one of the key components in traditional paella dishes. Its smoky spicy flavor goes great with creamier cheeses like Brie or Camembert when served with crackers.
Smoked Andouille: This smoked Cajun style sausage is the star player in any gumbo or jambalaya. A strong flavor profile allows it to play against stronger cheeses like a cambozola or aged Gouda.
Smoked Spicy Pepperettes: These are the best, spicy “slim jims” you will ever try. We don’t have many suggestions for recipes because most people find that they’ve eaten them before they can even think about cooking with them!
Smoked Kabanossy: This Ukrainian style smoked sausage has both pork and beef and a great garlic flavor. It can be successfully used as a substitute for any recipe that calls for smoked Polish sausage. Try serving it cold with bold mustard as a dip.
Smoked Polish Sausage Plain: This garlic flavored sausage is perfect with sauerkraut and apples or try it fried, served with eggs for breakfast. It can be enjoyed with sharp and mild cheeses.
Smoked Polish with Marjoram: Marjoram is a distant, sweeter cousin to oregano that enhances all of the combined flavors in Polish sausage. Traditionally served at Easter and Christmas times, we make this sausage only during those seasons. Polish sausage with marjoram can be used just as plain Polish sausage.
Smoked Ukrainian Sausage: Unlike the fine grind of Polish sausage, Ukrainian smoked sausage is traditionally much more coarse with chunks of cured ham visible. It can be substituted in recipes that call for smoked Polish sausage. It is also great served cold with coarse grain mustard and a cheese like havarti.
Smoked Spicy Chicken Pepperettes: Made from chicken thigh meat, this little spicy stick of dynamite will give your taste buds a thrill.
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