The Sausage Shoppe

Home of Award-Winning Products Since 1938

Jerky judged Reserve Champion at 2008 American Association of Meat Processors Cured Meat Competition

Jerky and Irish Potato Sausage each judged Reserve Grand Champion at 2008 Ohio Association of Meat Processors Cured Meat 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.

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Rice Ring, Barley Ring and Irish Potato Sausage Recipes

REMOVE THE METAL CLIP AND THE STRING BEFORE PREPARING THESE RECIPES

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: Remove the meat from the casing. Cut the cope off the peppers and remove the seeds. Fill each pepper with meat and top with tomato sauce. Bake for 30 minutes at 350º.

Stuffed cabbage: Remove the meat from the casing. Wilt the cabbage leaves in boiling water. Roll the meat into the cabbage leaves and top with tomato sauce. Bake for 30 minutes at 350º.

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