Sausage World
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The catalog

Thirty-three regional recipes. Add what you need to your order list and send the request — no payment is taken here.

Showing 8 of 33

Andouille CreoleUSA (Louisiana) · HotBrought to Louisiana by French immigrants. Smoked, cayenne-forward, and the backbone of a gumbo or jambalaya that tastes like it should.
Southern Italian & Pecorino RomanoUSAAmerican pork with Italian Pecorino Romano worked through it. The cheese survives the grill.
Spanish-Style Smoked ChorizoUSA · MediumHickory smoked over the Spanish formulation. Ready to slice cold or sear.
Andouille with Sharp Cheddar & JalapeñoUSA · HotSharp cheddar and jalapeño in the Andouille base. Hot, and the highest-velocity item on most retail counters.
Bratwurst with Sharp CheddarUSAThe German brat with sharp cheddar. Stadium and tailgate volume.
Korean BBQ SausageUSA · HotSweet and spicy against each other, gochujang-leaning. The catalog's newest idea and its fastest mover with younger menus.
Georgia Farmer Breakfast SausageUSA (Georgia)American pork and Dalmatian sage. A breakfast patty sausage built for a Southern plate.
Ghost Red HotUSA · ExtremeBhut Jolokia. The hottest thing in the case by a wide margin, and it moves faster than anyone expects.