- Garlic Summer Sausage
(fully cooked with garlic)
- New Ulm-Style Summer Sausage
(mild, fully cooked, without garlic)
- Regular Summer Sausage
(fully cooked with a little garlic)
- All-Beef Summer Sausage
(fully cooked with a little garlic)
- Smoked Liver Sausage
(natural casing smoked)
- Ring Liver Sausage
(fully cooked)
- Bierschinken
(bologna with ham pieces)
- Jagdwurst
(lunchmeat, coarse)
- Lyoner Bologna
(fine-ground bologna)
- Lyoner Bologna Swiss
(with Swiss cheese)
- Lyoner Bologna Mushroom
(with mushrooms)
- Lyoner Bologna Olive
(with olives)
- Cooked Bratwurst
(mild bratwurst, fully cooked)
- Cooked Bratwurst Patties
(mild bratwurst, fully cooked)
- Nuerneberger-Style Bratwurst
(small, fully cooked bratwurst)
- Fresh Bratwurst
(Thueringer-style, uncooked bratwurst)
- Fleischwurst
(fine ring bologna)
- Coarse Ring Bologna
(coarse ground bologna)
- Polish Sausage Krakow Style
(krakauer in ring)
- Knackwurst
(fine-ground sausage) |
- Grill Sausage
(Seidenwuerstle)
- Weisswurst
(mild sausage with chives)
- Veal Bratwurst
(fine all-veal bratwurst)
- Old-Fashioned Wieners
(coarse-ground wiener)
- Wiener
(frankfurter)
- All Beef Wieners
(fine ground, all beef)
- Blood Sausage
(blutwurst in naturdarm)
- Breakfast Sausage
(raw as: links, patties, or bulk)
- Potato Sausage
(raw sausage with potatoes in it)
- Chorizo
(spicy Mexican pork sausage)
- Mettwurst
(good seasoned, cooked sausage in a ring)
- Dinner Sausage Rings
(tasty ring or link sausage, smoked & cooked)
- Old-Fashioned Franks
(coarse ground, larger diameter)
- Whole Smoked Ham
(bone in product with natural smoke)
- Semi Boneless Ham
(semi boneless, naturally smoked)
- Ham Steaks
(semi boneless ham cut into slices)
- Breakfast Ham
(formed and pressed ham, seasoned)
- Formed Ham
(larger diameter ham, pressed and formed)
- Black Forest Ham
(schwarzwaelder schinken)
- Fleischkaese
(leberkaese in 1-lb., 2-lb., & 5-lb. formes) |
