The Sausage Shoppe

Home of Award-Winning Products Since 1938

Spicy Cheddar Kielbasi judged First Place Innovative Product at 2011 Ohio Association of Meat Processors Product Competition

Jerky judged Reserve Champion at 2011 Ohio Association of Meat Processors Product Competition

Jerky selected 2010 "Best of Cleveland" by Cleveland Magazine

Winter Store Hours
Wed.: 10:00 a.m. - 3:00 p.m.
Thu.: 10:00 a.m. - 4:00 p.m.
Fri.: 9:00 a.m. - 6:00 p.m.
Sat.: 9:00 a.m. - 3:30 p.m.
Closed Sun., Mon., Tue.

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Barley Ring, Irish Potato Sausage and Rice Ring Recipes

REMOVE THE METAL CLIP AND THE STRING BEFORE PREPARING THESE RECIPES

Barley Sausage - Beef, pork, cooked medium pearl barley, sweet Spanish onions and spices stuffed loosely into natural casing half rings; about a half-pound each. Fully cooked.
Irish Potato Sausage- Beef, pork, cooked potato with skins, sweet Spanish onions and parsley stuffed loosely into natural casing link; about 4 per pound. Fully cooked. Available in March and October. Award-winning.
Rice Sausage - beef, pork, cooked Uncle Ben's rice, sweet Spanish onions and mild spices stuffed loosely into a natural casing ring; about 1-pound each. Fully cooked.

Microwave: Puncture the casing with a fork. Place on a paper towel. Heat 30 seconds a side.

Stove Top: Put ½" of water into a pot. Add the rice ring. Bring the water to a boil. Reduce the heat and steam for 5 minutes.

Oven: Bake at 375º for 10 minutes. Flip over and bake an additional 10 minutes.

Skillet meal: Remove the meat from its casing and heat in a skillet. Add eggs, chopped onion and frozen hash browns. Heat through.

Stuffed peppers: Wash, half and seed the peppers. Place peppers cut-side up in a large microwave-safe baking dish. Add ¼ cup water and cover with plastic wrap, venting one corner. Microwave on high for 5 minutes, until peppers are softened. Remove the meat from the casing; warm in microwave-safe dish. Fill each pepper with generous ½ cup rice sausage and top with tomato sauce. Cover and warm in microwave or bake in oven at 350º till heated through.

Stuffed cabbage: Wilt the leaves from 2 pound cabbage in boiling water. Open bag of sauerkraut and rinse; place half in bottom of baking dish. Remove the meat from the casing. Roll the meat into the cabbage leaves and place on sauerkraut. Put remaining sauerkraut on top. Pour 8 oz. can of tomato sauce over top. Cover tightly. Bake for 30 minutes at 350º.

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