The Sausage Shoppe

Home of Award-Winning Products Since 1938

Jerky judged 1st Place at 2010 Ohio Association of Meat Processors Product Competition

Store Hours
Wed.: 10:00 a.m. - 5:00 p.m.
Thu.: 10:00 a.m. - 5:00 p.m.
Fri.: 9:00 a.m. - 6:00 p.m.
Sat.: 9:00 a.m. - 4:00 p.m.
Closed Sun., Mon., Tue.

Labor Day Store Hours
Tues. Aug. 31 11:00 a.m.-4:00 p.m.
Wed. Sept. 1: 10:00 a.m - 5:00 p.m.
Thu .Sept. 2: 9:00 a.m. - 6:00 p.m.
Fri Sept. 3.: 9:00 a.m. - 6:00 p.m.
Sat. Sept. 4: 9:00 a.m. - 4:00 p.m.
View our Web coupons

Sandwich Recipes

Amish-style Roast Pork Sandwich

Printer-friendly version

Makes: 2 servings

Prep Time: 10 minutes

2 cups cold water
¼ cup flour
3 (4 grams) chicken bouillon cubes
½ pound Sausage Shoppe slow roasted pork

Pour 2 cups cold water into medium-size pot. Blend in ¼ cup flour until smooth. Break up 3 (4 grams) chicken bouillon cubes; stir. Turn on medium heat; bring to boil. Reduce heat and let gravy thicken for 2 to 3 minutes. Add ½ pound (half of container) slow roasted pork; stir. Return to boil. Reduce heat and simmer until pork is heated through. Serve over white bread, buns or mashed potatoes.

Italian Sausage Sandwich

Printer-friendly version

Submitted by: Gina Matyas

Makes: 6 servings

Prep Time: 15 minutes

Cooking Time: 35 minutes

6 Sausage Shoppe Hot Italian Sausage Links
1 green pepper, chopped
1 medium sweet Spanish onion, chopped
8 ounces Mushrooms, sliced
4 Tablespoon butter
6 slices Provolone cheese, cut in half
1 cup Marinara Sauce
6 Hoagie Rolls

Place Sausage Shoppe Hot (or Mild) Italian Links in non-stick fry pan with about ½ inch of water. Simmer slowly, adding water to prevent sticking. Gently turn occasionally until brown. Meanwhile, melt butter in another pan; sauté green peppers, onions and mushrooms. Heat marinara sauce. When Italian Links are nicely browned, top with provolone cheese to melt. Assemble sandwich on hoagie roll - layer green peppers, onions and mushrooms, Hot Italian Sausage Link with provolone, top with 2-3 Tablespoons of marinara sauce.

Back to Home