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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
Spicy Capocolla
T-Measow Pepper Bacon
T-Meadow Maple Smoked Ham
Imported Black Forest Ham
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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
Joe K's Short Fuse- small but hot! |
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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. |
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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